Recipes

Chosen from The Complete Superfoods Cookbook by Michael van Straten, this split pea soup is enhanced by the smokiness of the sausage.

Serves 4

    300g (10½ oz) split green peas
    40g (1½ oz) unsalted butter
    200g (7 oz) smoked back bacon, finely chopped
    1 medium onion, coarsely chopped
    1.5 litres (55 fl oz) vegetable stock
    500g (1lb 2 oz) smoked sausage, rind removed, cut into chunks

Method

Soak the peas in plenty of water overnight.
In a large saucepan, melt the butter and sauté the bacon gently for two minutes. Add the onion and continue heating for four more minutes.

Stir in the soaked peas, add the stock and simmer, covered, until the peas are soft – between one and two hours.

Mix in the sausage and simmer for another ten to fifteen minutes. Serve the pea soup in deep bowls with plenty of crusty bread.