Bacon, Egg and Pea Soup
- 2 cups dried green split peas
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 large carrot, diced
- 2 stalks celery, finely sliced
- 1 leek, white and light green parts finely sliced
- 450g bacon bones
- 1 1/2 - 2 litres water
- salt and pepper
- 1 Henergy cage-free egg per person
- 1/4 cup chopped parsley
- Soak the peas in a large bowl of water over night. Drain and rinse well.
- In a large saucepan heat the oil over a low heat and gently cook the onion, garlic, leek, carrot, and celery for 15 minutes.
- Add the bacon bones to the pan, increase the heat to medium and turn cooking for a few more minutes.
- Add the water to the pan and simmer for 30 minutes before adding the peas.
- Cook for a further 1 1/2 hours (or longer if you like).
- Remove the bacon bones from the pan and then puree the soup with a stick blender until smooth.
- Return the soup to the rinsed out pan, taste and season to taste with salt and pepper. You may not need salt depending on the bacon bones. Pick meat from the bacon bones and add to the soup. Reheat the soup.
- Heat a film of oil in a frying pan and cook an egg per person.
- Ladle the soup into bowls, gently sit an egg on top and sprinkle with parsley.
- Sprinkle with freshly ground pepper.
The longer the bacon bones are in the soup the more robust the bacon flavour will be. The soup can be left to sit overnight and then the bones removed.