I can’t rave enough about this soup. It was born out of a lack of ingredients, which seems to be a common theme in my cooking. I had a big bag of bacon bones from Jordo’s Chop Shop, and was wanting to do a pea and ham soup for the cold winter weekend. Who doesn’t love the salty, bacony, smokey pea dense richness of a pea n ‘am soup? Even SO, who asks what’s REALLY for dinner when I mention soup is on the menu, will happily eat pea and ham soup as a meal. As long as there are chunks of protein in it, he’s happy. And he was pretty happy with this. So were the neighbours.
This soup didn’t have large chunks of meat in it, as the bacon bones were big on flavour but little on meat, which isn’t a problem as far as I’m concerned. Too often the supermarket bacon bones have a lot gristle, fat and meat on them, but so little of the deep smoked bacon flavour that’s important for this soup. Now, the reason I ended up with a yellow split pea n bacon and curry soup is that I bought the bacon bones, safe in the knowledge that I had a big packet of green split peas in the pantry, this’ll be done in a jiffy. Nope, the green split peas were yellow split peas I’d bought for making dahl. Now I had to come up with a different soup. There’s not a lot of difference between the two peas, but I’d thought I’d stick as close to the original use of the yellow split pea, and that was to make a curried soup.
Soup isn’t that hard to make, so I’ll keep it short and let the photo’s do the talking.
- approx 4 pieces of bacon bones, I didn’t measure, unfortunately
- 1 pkt yellow split peas (750 gms?)
- 3 carrots. diced
- 1 lge onion, diced
- 1tsp chicken stock powder
- 1 tsp carraway seeds
- 1 heaped TB curry powder (feel free to use whatever curry powder you like)
- 2 dried bay leaves
- enough water to cover the ingredients
Fry off the carrots and onion until the carrots are softish, add the spices and fry til all combined and the house is filled with the smell of spices.
Add the peas, chicken stock and the bacon bones and stir til everything is covered in the spices and pour in enough water to just cover the bones.
This little piggy tail popped up and looked like the Loch Ness monster. I cooked this for about 3 or 4 hours, the time got away from me. But the yellow peas seem to take a little longer to go soft. I took the bacon bones out to cool down so I could strip them of any meat they had, and spooned out a third of the soup so I could blend the remaining 2/3’s and still have some texture. The soup was blitzed and given a good dose of freshly cracked black pepper (it doesn’t need salt at all), the meat from the bacon bones shredded and the unblitzed third stirred back into the soup. This was a lovely hot thick meal of a soup, with a spice kick and deep smokiness from the good quality bacon bones. What a treat.
Why did I say earlier that the neighbours enjoyed it, and why was it a winter rescue? Cos they moved into their new house, next to us, on one of the wettest weekends we’d seen in Canberra, Tweenie and I took a steaming hot container of this soup (with spoons) to our new neighbours to introduce ourselves, and welcome them to our street knowing how crap it is to move in the rain. They had it for dinner that night and the next, and really appreciated it. What can I say, I like to feed people, it makes people happy 🙂