Speck and split pea soup

This delicious speck and split pea soup has been designed to be cooked in a slow cooker, although instructions are also given for cooking in the oven or stove top.

Recipe «Speck and split pea soup» presented in category Recipes / Soups, to prepare this dish you will need no more 180 minutes. To make this dish at home by prescription from the author sheff would need: 2 tbsp olive oil, 1 large brown onion, finely chopped, 3 sticks celery, thinly sliced, 650g piece smoked speck, 400g can chopped tomatoes , 4 cups chicken stock, 1 cup dried yellow split peas, 1/4 cup thyme leaves , crusty bread rolls, to serve.

Ingredients:

• 2 tbsp olive oil 
• 1 large brown onion, finely chopped 
• 3 sticks celery, thinly sliced 
• 650g piece smoked speck 
• 400g can chopped tomatoes 
• 4 cups chicken stock 
• 1 cup dried yellow split peas 
• 1/4 cup thyme leaves 
• crusty bread rolls, to serve 

Instructions

1. Heat oil in a large frying pan over medium heat. Add onion and celery. Cook, stirring occasionally, for 3 minutes or until tender. Spoon into slow cooker.
2. Remove rind from speck and discard. Cut speck into 2cm pieces and add to vegetables. Add tomatoes, stock, peas and 2 tablespoons thyme to slow cooker. Stir to combine. Cover and cook on HIGH for 3 to 3 1/2 hours or until peas are very tender.
3. Season with salt and pepper. Ladle into serving bowls. Sprinkle with remaining thyme and serve with crusty bread rolls.