This very tasty recipe is from Claudia Roden’s fantastic ‘The Book of Jewish Food’. Although, I might disappoint Claudia by using ‘Pork Frankfurters’… (but they were a tasty, bargin treat from Aldi)
Claudia suggests that you can use dry white haricot or butter beans or red or yellow lentils- none of which I’ve tried, so if you do, please let me know the results.. The quantities here serve 10, and demand a very big pot…
Ingredients
1 large onion, chopped
2 carrots, sliced
3 tbs light veg oil
500g (1lb) yellow split peas, soaked overnight
3 litres (5 and half pints) chicken or beef stock (I used 2 litres of veg stock, which was lovely)
a bunch of celery leaves, chopped
salt and pepper
2 bay leaves
350g (12 oz) skinless frankfurters or wurst sausages, sliced
juice of half lemon or more to taste.
Method
In a very large pan, gently fry the onion and carrots in the oil until they soften. Add the drained split peas and about two-thirds of the stock, and bring to the boil. Remove the scum, add the celery leaves and simmer, covered on a very low heat for about an hour, or until the peas are soft.
Liquidize the soup. Add salt and pepper, the bay leaves and the rest of the stock (if you need it, choice the consistency you like) cook for half an hour longer. Add the sausages and lemon juice, and cook a few mins more. Serve very hot.
Today’s illustration ‘yellow split peas’ mono print, © Lois Blackburn www.loisblackburn.co.uk for more
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