Wednesday, 2 April 2008

Turnip, Carrot And Split-Pea Soup

Serves 4

170g split dried peas
25g butter
1 medium onion, chopped
170g carrots, chopped
170g turnip, chopped
1-1 1/2 pints vegetable stock or water
salt and freshly ground black pepper to taste

Wash the peas and soak them overnight in cold water, or in hot water for 1 hour. Drain them and set to one side.
Heat the butter in a saucepan and saute the onion until light brown. Add the carrots and turnip and continue cooking for 5 minutes. Add the peas and the vegetable stock, and stir well.
Cover the pan, bring to the boil and simmer for 1-1 1/2 hours until the peas are really tender. Stir the soup occasionally and add a little water if necessary. Season to taste and serve.

***
This is lovely, I don't use turnips very often and this was a great way of getting them into the diet!

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