Flavoured with herbs and enriched by the addition of pork, Split Pea Soup is filling and may be served as a light luncheon sprinkled with grated cheese.
1 tablespoon butter
8 oz. lean belly of pork, chopped
2 garlic cloves, crushed
1 lb. split peas, soaked overnight and drained
2 pints chicken stock
2 tablespoons lemon juice
8 fl. oz. water
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon dried marjoram
½ teaspoon dried oregano
½ teaspoon dried thyme
4 fl. oz. single cream
½ cup light cream
In a large saucepan, nielt the butter over moderate heat. When the foam subsides, add the pork and cook, stirring frequently, for 8 to 10 minutes or until the meat is golden brown all over. Add the garlic and cook for 1 minute, stirring frequently. Add the split peas and stir until they are coated with the fat.
Pour in the chicken stock, lemon juice and water and stir in the salt, pepper, marjoram, oregano and thyme. Increase the heat to moderately high and bring the soup to the boil, stirring constantly. Cover the pan, reduce the heat to low and simmer for ½ hours or until the peas are very soft and the soup is fairly smooth. Stir the cream into the soup and cook for 5 minutes. Remove the pan from the heat.
Pour the soup into a warmed soup tureen and serve immediately.