Split pea & parsnip soup
Ingredients
- 250 g yellow split peas soaked overnight in cold water
- 300 g parsnips cut into chunks
- 1 onion roughly chopped
- 1.5 litres chicken or vegetable stock see pages 10 and 13
- salt and pepper
Coriander butter
- 1 teaspoon cumin seeds roughly crushed
- 1 teaspoon coriander seeds roughly crushed
- 2 garlic cloves finely chopped
- 75 g butter small bunch of coriander
Instructions
- Drain the soaked split peas and put them into a saucepan with the parsnips, onion and stock. Bring to the boil and boil for 10 minutes. Reduce the heat, cover and simmer for 1 hour or until the split peas are soft.
- Meanwhile, make the butter by dry-frying the cumin and coriander seeds and garlic in a small saucepan until lightly toasted. Mix into the butter with the coriander leaves and a little salt and pepper. Shape into a sausage shape on clingfilm or foil, wrap up and chill until needed.
- Roughly mash the soup or purée in batches in a liquidizer or food processor, if preferred. Reheat and stir in half the coriander butter until melted. Add a little extra stock if needed then season to taste. Ladle into bowls and top each bowl with a slice of the coriander butter. Serve with toasted pitta breads.
Notes / Tips / Wine Advice:
For split pea & carrot soup with chilli butter, make up the soup with 300 g (10 oz) diced carrots in place of the parsnips. Purée and reheat as above. Make a chilli butter by mixing 75 g (3 oz) butter with the grated rind and juice of 1 lime, 2 chopped spring onions and ½–1 large mild and finely chopped red chilli to taste.
