I have such fond childhood memories of this soup. I remember adding a dollop of butter on top of my bowl of soup and watching it slowly melt and then stirring it in with a toast soldier.
1 packet bacon cut into pieces
3 stalks celery cut into small pieces
2 medium onions peeled and sliced
2 medium potatoes peeled and diced
1 packet split peas
2 litres chicken stock
Salt and pepper to taste
- Place the bacon, celery, onions and potatoes in a pot and soften for 5 minutes.
- Add the remaining ingredients and simmer until the split peas are cooked. Add additional chicken stock if necessary.
- Remove from the heat and liquidise until smooth.
Submitted by: Val Olsen, Johannesburg