Preparation time is 10minutes
Cook time is 1hours 10minutes
Total time is 1hours 20minutes
Serve is for 6 people
Difficulty level: 3 out of 4
13 Ingredients
Number of servings
6
- 1 1/4 cup green split peas
- 2 red-skinned potatoes, peeled, chopped
- 2 carrots, chopped
- 1 leek, trimmed, chopped
- 1 onion, chopped
- 2tablespoons flat-leaf parsley, chopped
- 4 cup salt-reduced chicken (or vegetable stock)
- 400grams can diced tomatoes
- 300grams speck
- 1tablespoons olive oil
- 2 garlic cloves, crushed
- crusty baguette (to serve)
- 2 stick celery, chopped
Method
Step 1 of 4
Remove rind from speck. Cut speck into 1cm-thick strips. Heat oil in a large saucepan and fry speck over medium heat for 5-8 minutes, stirring often, or until browned and starting to crisp. Drain on paper towel.
Step 2 of 4
Remove all but 2 tbs oil from saucepan. Add onion, leek, celery and carrot and cook for 5 minutes. Add garlic and potato and cook for a further 3 minutes.
Step 3 of 4
Stir in tomatoes, stock and split peas. Bring to the boil, then reduce heat and simmer for 45 minutes or until peas are soft. Season to taste.
Step 4 of 4
Pour soup into bowls, top with speck and parsley and serve with bread.
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