Yel­low split pea soup

The Daily Telegraph - Saturday - - FOOD DRINK -

Erb­sen­suppe is one of my pre­ferred cold weather soups: this recipe is hearty and per­fect for the win­ter. It can be made with split green peas, as is more tra­di­tional, but I pre­fer the sweeter yel­low ones be­cause they con­trast so well with the sharp vine­gar hit at the very end.


500g yel­low split peas (no need to soak overnight)

1 bay leaf (2 if us­ing dried) 1½ litres boil­ing wa­ter

1 white onion, finely diced

1 large po­tato, peeled and diced (I use Maris Piper)

200g speck (smoked pork belly), diced finely, or smoked lar­dons 1 red onion, sliced into thin half-moons

3 tbsp red wine vine­gar 1 tbsp fresh flat-leaf pars­ley, finely chopped


Start by mak­ing the quick onion pick­les. Put the red onion slices into a bowl and pour over the red wine vine­gar. Gen­tly mix with a fork, then set aside to pickle while you make the soup.

Rinse the yel­low split peas in a cou­ple of washes of cold wa­ter. Place them in a saucepan with the bay leaf and cover with the boil­ing wa­ter. Bring back to the boil, then turn down and sim­mer, partly cov­ered, for 20 min­utes.

Re­move the lid and stir, then add the white onion, po­tato and the speck or lar­dons and sim­mer for a fur­ther 30 to 35 min­utes, un­til the peas are soft and start­ing to break down. Check the wa­ter level while cook­ing – you may need to add a lit­tle more if the pan looks dry and the soup starts to stick.

Sea­son with salt once the peas are cooked (it’s im­por­tant not to add it be­fore, be­cause the salt will prevent the peas soft­en­ing), and stir.

This soup should be thick in con­sis­tency – but if you pre­fer it a lit­tle thin­ner, add a bit more boil­ing wa­ter now. Taste for sea­son­ing and ad­just ac­cord­ingly. Serve with a sprin­kling of freshly ground black pep­per, a scat­ter­ing of onion pick­les and some pars­ley on top. This soup can be frozen.

Recipe from Strudel, Noo­dles and Dumplings by Anja Dunk

(4th Es­tate, £26)

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