Fresh Avocado & Split Pea Delight
Ingredients
- 2 ripe avocados
- 600 ml/1pt chicken stock
- 2 tablespoons lemon juice
- 2 tablespoons chopped fresh chives
- 1/2 teaspoon chili powder
- Salt
- 2 tablespoons sour cream for serving
Split Pea Mingle:
- 50 g/2oz dried split peas
- 25 g/1oz butter
- 1 garlic clove finely chopped
- 1 onion thinly sliced
- 175 g/6oz long-grain rice
- 2 tablespoons tomato purée
- 1.2 litres/2pt vegetable stock
- 175 g/6oz carrots diced
- 2 tablespoons chopped fresh flat-leaf parsley
- 4 tablespoons single cream
- Salt and ground black pepper
Instructions
Prepare Split Peas:
- Cover the split peas with cold water, soak for at least 12 hours.
Cook Aromatic Base:
- In a heavy saucepan, melt butter over medium heat.
- Add garlic and onion, cook until soft.
- Add rice, soaked split peas, and tomato purée.
- Cook for an additional 2–3 minutes, stirring constantly.
- Simmer and Blend: Add vegetable stock, bring to a boil, then simmer for 20–25 minutes until rice and peas are tender.
- Remove from heat, cool slightly, then blend three-quarters of the soup until smooth.
- Pour it back into the saucepan.
Add Carrot Magic:
- Add carrots to the soup and cook for an extra 10–12 minutes until carrots are tender.
Flavorful Finish:
- Stir in parsley and single cream.
- Keep warm.
Crispy Bacon Garnish:
- Finely chop bacon and sauté until crisp.
- Drain on kitchen paper.
Serve with Style:
- Sprinkle crispy bacon over the soup, season with salt and pepper, and serve immediately.
- Top each bowl with sliced avocados, a sprinkle of chives, a dash of lemon juice, and a dollop of sour cream.
Notes & Wine Advice
Wine Advice:
Pair this delightful Avocado & Split Pea Soup with a crisp Sauvignon Blanc or a light-bodied Chardonnay. The bright acidity of these wines complements the creamy avocado and the subtle sweetness of the peas, creating a harmonious dining experience. Cheers!
Nutrition values
Calories: 450 kcal | koolhydraten: 58 g | Eiwitten: 8 g | Vet: 20 g | Suiker: 3 g