Public Sector Manager - - FOOD AND WINE -

In a large pot, heat the olive oil over medium to high heat; fry the the onion and spices un­til the onions have soft­ened but not coloured, for about five min­utes.

Add the chicken stock, split peas and half the fried ba­con, stir and leave to sim­mer gen­tly, covered, for 1.5 hours or un­til the split peas are cooked through. Add a lit­tle ex­tra wa­ter to the soup if it be­comes too thick dur­ing the cook­ing process.

Add salt, pep­per, sugar and le­mon juice to taste. Re­move from the heat and blend to your de­sired con­sis­tency, loos­en­ing with hot wa­ter or more stock if nec­es­sary. Serve with a gar­nish of crum­bled feta, fried ba­con, pine nuts and chopped spring onion.

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