- 1 x packet dry split peas
- 3 l boiling water
- 1 x table spoon olive or coconut oil
- 250 g bacon bits
- 250 ml cream
- 1 x sliced onion
- 300-400g packet chicken fillets
- 1 x teaspoon garlic
- 5ml Worcestershire Sauce
- Ina Paarman Chicken Spice seasoning
- Salt and Pepper to taste
Add the split peas, water and bacon bits to a pressure cooker and cook for about 1.5 to 2 hours until the soup is nice and thick. Be careful not to cook too long as the soup can burn in the bottom if it becomes too thick. Alternatively cook in a large pot until the peas are soft and the soup nice and thick. Allow to cool slightly. Add the cream, garlic and Worcestershire sauce and stir well. If you like garlic feel free to add more!!!!
In a large pan sauté the onion in the olive or coconut oil until soft. Cut the chicken fillets into cubes or strips and add to the pan. Spice with Ina PaarmanChicken spice, salt and pepper to taste. Cook until the chicken is nice and brown.
Add the cooked chicken and onions to the soup and mix it in. Now slowly bring back to simmer careful not to separate the cream with too much heat. Allow to simmer for a few minutes until ready.
You can add some Salt and Pepper to the soup to taste.
Serve with Ciabatta bread grilled with some butter in a sandwich press.
Courtesy of Ray Theron
Ray’s Thick Pea Soup