Split pea soup with speck and croutons

Ingredients

For 1 serving

• Split peas70 g
• Speck30 g
• Carrots1
• Onion40 g
• Celery30 g
• Vegetable broth600 ml
• Extra virgin olive oil5 g
• Croutons20 g
• Bay leavesto taste
• Saltto taste
• Black pepperto taste

Contains: gluten, celery,

In season: October – March

Method

1. Rinse the split peas in a sieve until the water runs clear, picking out any impurities. Warm the vegetable stock.
2. Dice the speck; peel the carrot and onion, wash the celery and chop them all finely.
3. Heat the olive oil in a pan over medium heat and fry the speck with the onion, carrot and celery for 5 minutes, until the speck is golden and the vegetables soft.
4. Add the split peas, bay leaf and hot stock, bring to the boil and cook for 45 minutes over low heat with the lid ajar, stirring now and then so it doesn't stick, until the peas have collapsed. If it gets too thick, add hot water.
5. Remove the bay leaf and partly blend with a stick blender, leaving some texture. Salt carefully, as the speck is salty, and serve with the croutons and a grind of black pepper.