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Story by Emma-Jane Richards, sharing her love for Pea Soup
Pea Soup is one of those heartwarmingly satisfying staples of the winter months. My Mum would make up a huge batch using bacon bones and serve with fresh bread from Solomon’s bakery and margarine when I was growing up. I can remember eating a bowl of this salty starchy goodness on camping trips over the Easter holidays out at Horse Pasture and fighting with my Brother over who would get the big bone in the pot. Something we still do now!
1 Story about Pea Soup available
How to make Saint Pea Soup
St Helena Pea Soup
A favourite on St Helena. Learn how to make Saint style Pea Soup with this easy to follow recipe. Including video and images.
- One Pot
- 2 litres Stock (Using 2 Stock Cubes)
- 350 g Split Peas
- 450 g Bacon Pieces or Bacon Bones (Optional)
- 1 Onion (Chopped)
- 1 Carrot (Chopped)
- 1 Potato (Diced)
- 1 Pumpkin (Diced)
- 1 Chilli (and Thyme optional)
- Chopped Parsley
- Seasoning to taste
- Place Split peas in a pot and cover with the stock.
- Bring to the boil, and then reduce to a simmer for 30 minutes.
- Add your bacon or bacon bones (or not if making a vegetarian version), onion, carrot, parsley and chilli to the pot and cook until the vegetables are half done.
- Add your potatoes and pumpkin and continue to simmer until meat and vegetables are cooked through.
- Once cooked season to taste and enjoy with fresh bread for dipping.
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