When
we first started making this recipe back in the early 1980s, we called
it “Persian Pea Soup”, strangely enough because it was from
the Near East and contained peas. We changed the name because of continual
mocking cries of “What have split peas to do with Persia?” Shortly
afterwards a customer exclaimed in rapture “This is wonderful, this
is soup like we eat in Iran!” We rest our case, but could not be bothered
to change the name back. It's a good soup whether it's from Persia
or Preston.
Ingredients - Serves 4
8 oz Green Split Peas
2 Pints Water
1 Medium onion
1 Dessert spoon Sunflower Oil
1 Teaspoon Shoyu
1 Heaped Dessert spoon Dried Mint
Salt & Pepper
Method
- Rinse
the peas several times in cold water and drain.
- Put
the two pints of water in a large saucepan, add the peas and bring
to the boil, stirring occasionally to prevent the peas sticking.
- Once
boiling turn down the heat, partially cover the pan and simmer
gently.
- Whilst
the peas are cooking take the onion, peel it and chop it finely.
- Heat
the sunflower oil in a pan over a medium heat, add the chopped
onion and gently fry until the onion is soft, adding the shoyu
once the onions start to cook.
- When
the onions are soft and have absorbed the shoyu add them to the
boiling peas. Stir in the mint then bring back to the boil.
- Cover
the pan and simmer until the peas are soft, which will take about
an hour, stirring from time to time, and if it seems to be getting
too thick add a little water.
- This
soup does have a tendency to stick to the bottom of saucepans
once the peas begin to fall so be warned.
- Once
the peas have collapsed (but hopefully not the cook) season to
taste and serve.
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