Ingredients:
- 50g/2oz dried split peas
- 25g/1oz butter
- 1 garlic clove, finely chopped 1 onion, thinly sliced
- 175g/6oz long-grain rice
- 2 tablespoons tomato purée
- 1.2 litres/2pt vegetable stock
- 175g/6oz carrots, diced 2 tablespoons chopped fresh flat-leaf parsley
- 4 tablespoons single cream
- 100g/4oz streaky bacon rashers salt and ground black pepper
- Cover the split peas with plenty of cold water, cover loosely and leave to soak for at least 12 hours.
- Melt the butter in a heavy saucepan over a medium heat, add the garlic and onion, and cook for 2-3 minutes until soft but not coloured. Add the rice, drained soaked split peas and tomato purée, and cook for a further 2-3 minutes, stirring constantly to prevent sticking. Add the stock, bring to the boil, then reduce the heat and simmer for 20-25 minutes until the rice and peas are tender. Remove from the heat and allow to cool.
- Blend three-quarters of the soup in a blender or food processor to form a smooth purée. Pour into the remaining soup in the saucepan. Add the carrots and cook for a further 10-12 minutes until the carrots are tender.
- Stir in the parsley and single cream. Keep warm.
- Finely chop the bacon and put in a frying pan over a gentle heat. Sauté until the bacon is crisp. Remove and drain on kitchen paper. Sprinkle over the soup, and season well with salt and pepper. Serve immediately.
