Don’t worry, my silence on here was due to problems with our internet connection, not a mental health breakdown. Did you miss me?
(Tumbleweed blows past)
Anyways, this is what I made last Sunday. It made three portions of yummy soup. Three g e n e r o u s portions of soup, so really if you have a normal size stomach instead of one the size of Australia then it will probably feed you for a lot more days.
I was trying to make some sort of pease pudding type thing from a recipe in ‘The Bean Book’ by Rose Elliot (a book I borrowed off my sister in law over a year ago and am yet to give back), but then decided it was going to be mush, and who wants that? So I blitzed it into soup.
You will need:
250g Yellow Split Peas
2 x celery sticks
2 Litres of stock
Turmeric, because like my previous post ‘There ain’t no party like a Turmeric party’
Cook the yellow split peas first in about 3/4 of the stock till soft. Don’t do what I did which was leave it thinking it would take ages only to come back not long later and see all the water had absorbed and the peas were only just saved from being stuck to the bottom of the pan.
In a separate pan lightly cook the leeks, carrots, celery and onion until soft but not burnt.
Add all together, with the remainder of the stock and as much turmeric as you feel is decent and when you feel ready add it to a blender and blitz the cr*p out of it.
If you have a nice pristine white blender, then I’m sorry to say you may risk staining parts of it permanently yellow due to the turmeric. I like yellow so I like the look, but you might not. If you don’t want this to happen leave out the turmeric.
Take into work and be the envy of your colleagues.