Serves 6
6 oz (175g) green split peas 2 large leeks
1 medium-sized onion
2 oz (50g) butter
2 medium-sized potatoes 2 pints (1.1 litres) water
1 chicken stock cube
salt and freshly milled pepper nut of butter
Soak the split peas overnight and drain. Trim the leeks, cut in half lengthways and wash well, then shred finely, reserving a little of the white part for garnish. Peel and finely chop the onion. Melt the butter in a large saucepan over low heat, add the onion and leeks and fry gently for 5 minutes to soften but not brown. Meanwhile, peel and cut the potatoes in even-sized chunks. Add to the pan and toss them with the onion and leeks.
Add the split peas and pour in the water. Crumble the stock cube into the pan and season with salt and pepper. Bring to the boil, then lower the heat and simmer gently, covered, for 45 minutes until peas are tender. (Test by squeezing a split pea between the fingers.) Pass soup mixture through a food mill, or puree in an electric blender or food processor.
Return the soup to the rinsed pan. Reheat and check seasoning Gently fry the reserved leek in a nut of butter to soften. Ladle the soup into warmed soup bowls and garnish with the leek.