Making a big, pot of soup at the beginning of the week
is turning out to be a great idea for us.
It's nutritious and healthy and means that I don't have to think about what to make for lunch.
250g dried split green peas, rinsed and drained
1.5 litres water
200g smoked bacon lardons
1 large carrot
1 small leek
1 medium potato
1 tsp dried marjoram
fresh chives (to garnish)
All veg should be peeled if necessary and finely diced.
Put the peas in a large pan, add the water and bring to the boil.
Add the bacon pieces, cover and cook for about 40 minutes over a medium heat.
Add the celeriac, carrot, leek and potato and stir in the marjoram.
Bring to the boil again. Cover and cook for 20 mins.
In a frying pan, brown the onion in about a tbsp of oil.
Add the onion to the soup.
Take half of the soup and blend it, then add it back to the rest.
Season with pepper ( it probably won't need salt, because of the bacon).
Then sprinkle with chopped chives.