*50ml olive oil
*1 onion chopped
*thick meaty slabs of smoked pork loin, ham or smoky bacon, cut into chunks.
*bunch of baby celery stalks
*5ml garlic salt
*10ml garlic flakes or crushed garlic
*250ml green split peas
*60ml Ina Parmans chicken stock
*1500ml hot water (1.5 Liters)
*few bay leaves
*125ml sour cream
-Saute the onion and meaty chunks in the olive oil, adding the garlic salt and flakes and chopped celery.
-In a jug combine the hot water and chicken stock.
-Add the stock, split peas and bay leaves and simmer for about an hour, stirring occassionally, until the split peas are cooked through.
-Remove the bacon and bay leaves and cut the bacon into small cubes.
-Liquidise the soup mixture together with the cream.
-Place back into pot to reheat but do not boil. Add bacon cubes.
My Gran used to make such a soup for us. Mine is not a patch on hers but it reminds me of her. My friend Niki, also makes a mean green pea and smoky bacon soup. I cant think of a better comfort food on a cold winters day. (And we certainly have had our share of them this winter already.)
All the herbs and spices and even the split peas that were used in the recipe are to be found on my stall at the Hermanuspietersfontein Food and Wine Market, every Saturday from 8am-1pm. Come around and say hello, it will be lovely to meet you.