Split pea soup with sausage and pancetta

    3 hours 20 min

    Similar to pea and ham soup, this is a lovely rustic split pea soup made with lots of veg and two types of sausages. It will warm you through to your toes on a bitterly cold day! If you serve it the next day, you might have to add more water to thin it out.

    1 person made this

    Serves: 6 

    • 2L water
    • 3 chicken or vegtable stock cubes
    • 500g green split peas
    • 1 celeraic, peeled and finely diced
    • 1 onion, finely chopped
    • 2 leeks, finely sliced
    • 3 stalks celery, finely chopped
    • 400g carrots, peeled and finely diced
    • 1 bunch parsley, chopped
    • 1 thick raw sausage, left whole
    • 1 smoked sausage, chopped or sliced
    • 200g pancetta cubes
    • salt and pepper, to taste

    Prep:20min  ›  Cook:3hr  ›  Ready in:3hr20min 

    1. In a large saucepan combine water, stock cubes and split peas. Bring to the boil; reduce heat and simmer, covered with a lid, for 30 minutes.
    2. Add chopped celeraic, onion, leek, celery and parsley. Set the whole raw sausage into the soup; simmer for 1 1/2 to 2 hours, or until peas and vegetables are tender and broken down.
    3. Before the end of the cooking time, fry the pancetta cubes in a dry frying pan. Remove the sausage from the saucepan and slice. Add sliced sausage, sliced smoked sausage and cooked pancetta to the soup; simmer for 30 minutes to allow flavours to meld. Taste and season with salt and pepper before serving, if needed.

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