Name Carrot soup with yellow split peas


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* 225 g (8 oz) split yellow peas
* 25 g (1 oz) butter
* 350 g (12 oz) carrots, peeled and sliced
* 1 onion, peeled and chopped
* 1 bay leaf
* 1 clove garlic, crushed
* 100 g (4 oz) washed and sliced leeks
* 1.2 litres (2 pints) vegetable stock
* 2 tbsp creme fraiche
* 1 tbsp fresh chopped parsley, salt and freshly ground black pepper

Soak the split peas in cold water overnight. Melt the butter in a large saucepan and saute the carrots, onion, bay leaf and garlic for 3 to 4 minutes. Stir in the leek and split peas. Pour in the vegetable stock, cover and bring to the boil and simmer for 40 minutes. Remove the bay leaf and liquidise in a food processor. Stir in the creme fraiche and parsley and season to taste.

Serves: 8 portions

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