Here the 3p stands for peas, split peas and paprika, not 3p of money; although this soup probably cost less than 33p to make! (Fiona the Frugal Cook will be proud of me!). Although not at all photogenic this soup was delicious and easily assembled from store cupboard and freezer ingredients. I served this with Sesame & Honey Oatmeal Bread. The paprika adds an earthy dryness and a touch of heat to the soup. Next time I will make this using smoked paprika to add another layer of flavour.
Pea, Split Pea and Paprika Soup (Serves 2)
1 medium onion
1 clove garlic
1 tsp olive oil
4oz split yellow peas (soaked for 12 hours to reduce cooking time)
1 pint vegetable stock (I use Marigold)
4 oz frozen peas
1tsp paprika (or more to taste)
S&P; to taste
Roughly chop the onion and garlic and fry in the olive oil in a saucepan until translucent and starting to turn brown, drain and rinse the split peas and add them and the stock to the pan, add the paprika (remember you can add more later). Put the lid on the pan and allow to simmer for about 30 mins or until the peas are soft. Using a sitck blender blitz the soup (leaving some of the peas whole to add texture), check the seasoning and serve garnished with chives or parsley (my chives are from my window box).
This soup should freeze well.
this sounds lovely – have never tried fresh peas and split peas together but imagine it would be lighter than the usual split pea soup – was curious to know if you used smoked paprika? I tried this recently and it was great in split pea soup
I used normal paprika, I have seen smoked ground paprika for sale in my local supermarket and must get some to try. I also have a jar of smoked chipotle paste that is used in loads of things with great success, and would have worked here.
I love pulse and lentil soups, they taste so good and are filling and satisfying and are so cheap too.
Love the name of this dish, very clever! Topping with chives is gorgeous, especially because they’re home grown. Yum.