(Aka my favourite soup in the whole wide world ever).
So simple, so luscious, and quite bizarrely - given the frugal nature of the ingredients - so decadent. Based on a Nigel Slater Moroccan soup recipe but with alternative spicing, this has been a staple of my winter kitchen for years.
I make this soup at least once a week, it is perfect for small children and anyone who hates spicy food as the spice mixture is added fresh at the end. Although the soup is elevated to a new level with the zing of fresh spices, omitting them altogether still leaves a rich, comforting and nourishing soup.
Split Pea Soup
1 onion, finely diced
2 cloves of garlic, crushed
2 tablespoons olive oil
500g yellow split peas
2-3 pints chicken or vegetable stock
Heat the olive oil in a heavy based saucepan, add the garlic and onion and saute till transluscent and aromatic. Add the split peas and stock and simmer for at least an hour. Keep an eye on the level of stock and top up with water if required. Split peas can absorb an astonishing amount of liquid on their way to tenderness. When the peas are beginning to soften and break up, blend the soup in a blender or food processor until smooth and creamy.
100g soft butter
1 clove garlic, crushed
4cm fresh ginger, grated
2 fresh red chillis, chopped finely
2 spring onions, chopped finely
1 tbsp flat leaf parsley, chopped finely
Squash all the ingredients together till well combined.
Roll into a log shape, wrap in clingfilm and put in the fridge to harden.
Serve the soup just a little too hot with a slice of spiced butter melting luxuriously on top.