Split pea soup
Split peas come from the same plant as garden peas. They’re simply harvested at maturity, unlike garden peas, which are picked before maturity.
So they have practically the same taste and are cheaper than fresh peas. If you don’t know them, they’re sold in 500 g packets or loose in organic shops. Les Coteaux Nantais (in Talensac, our Nantes market) sell them loose.
Preparation
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Step 1
The day before, or at least 6 hours ahead, put your split peas to soak in a large pan of water (they’ll swell, so allow plenty of water).
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Step 2
Rinse the split peas and put them in a large pan of cold water with the slice of smoked belly pork and a tiny bit of salt. If your slice of belly is thick, it’ll season your soup enough.
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Step 3
Once boiling, skim off the foam (with a slotted spoon).
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Step 4
Add the leek and the carrots cut into small pieces and cook for an hour.
Blitz the soup either with the belly or without. In the latter case, cut it into fine dice to serve on the soup.
You can add cream if you like.
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