I have been conspicuous by my absence of late due to work and the fact that it is winter. Winter means soup.
This means that I cook in the evenings, generally, when food photography – which starts in this house as not really being my forté – is made more difficult by the absence of decent light. The days are getting longer so a few weeks should be enough to remedy that.
In the absence of any inspiration, soup is always a good way to use something up. This was cooked the night before a blue and sunny day off, so the photo – which actually could’ve been a picture of any pea soup I make – came out nicely.
- One large (200g) leek
- One large (80g) red onion
- Three large cloves of garlic, finely chopped
- Salt and pepper
- One litre stock
- 250g split peas
- Chilli powder/flakes
Slice the onions, garlic, and leek to your preference and fry them gently in oil until the onions and leek are starting to soften. Add the split peas and stir in the stock — mine was vegetable from a cube — and simmer, stirring occasionally, until the peas are starting to break up. At this point you can add the seasoning.
Sprinkle in some chilli powder or chilli flakes to taste, cover and leave to simmer until you are ready to serve. If the soup is looking a bit thick, you can stir in some crème fraîche or even more stock until you get the consistency you prefer.
Serve with crunchy bread and butter and adorn with parsley at will.