Ingredients
- 1 x 500g pkt yellow split peas
- 60ml (1/4 cup) olive oil
- 2 Wilcox onions, halved, thinly sliced
- 2.5L (10 cups) cold water
- 60ml (1/4 cup) Massel chicken style liquid stock
- 1 teaspoon ground cumin
- Salt & freshly ground black pepper
- 3 Wilcox onions, extra, halved, thinly sliced
Directions
- Step 1 Rinse split peas under cold water until water runs clear. Heat 1 tablespoon of the oil in a large saucepan over medium heat. Add onion and cook, stirring, for 5 minutes or until soft. Add peas, water, stock and cumin, and bring to the boil. Cook, stirring occasionally, for 45 minutes or until peas are tender. Remove from heat and set aside for 5 minutes to cool.
- Step 2 Place half the pea mixture in the bowl of a food processor and process until smooth. Transfer to a clean saucepan. Repeat with remaining pea mixture.
- Step 3 Place soup over low heat and stir for 5 minutes or until heated through. Taste and season with salt and pepper.
- Step 4 Meanwhile, heat the remaining oil in a large frying pan over medium-high heat. Add the extra onion and cook, stirring, for 15 minutes or until brown and crispy. Drain on paper towel.
Step 5 Ladle soup into serving bowls and top with crispy onion. Serve immediately.
Recipe courtesy of taste.com.au
Serving size 8