|Prep time||10 minutes|
|Cooking time||15 minutes|
|Total time||25 minutes|
I made this yesterday, it was made up with some of the ingredients around so some of the measurements are estimates. This uses the back bacon widely available in the UK.
Soap split peas in boiling water, I left mine for about an hour but I'm sure that less time is okay: could be soaking while chopping and frying.
In a large soup pot, fry the onion and garlic gently in the butter and olive oil until translucent, while this is frying:
Remove the bacon rind and chop the bacon, chop the carrots and parsnip.
Place the bacon in with the onion and cook: stir, if the bacon begins to burn, add a little water.
Drain the peas, discarding the water add to pot
Add carrots and parsips
Stir together for a minute or so, on the heat
Add the stock, plus a pint and a half of water
Simmer for 10 minutes or until the vegetables have just lost their hardness.
Put the anchovy fillets into the pot, stir.
Remove from heat.
Leave to cool.
Blend the soup using a blender, so it is smooth and yellow.
I served this with a spoon of Greek yogurt on top.