This is another of our most enduringly popular recipes, both variations are good old English winter warmers and are about the most easy things you could cook, apart from boiling an egg. If you are vegan, forget the egg.
8 oz Green Split Peas
2 Pints Water
1 Medium onion
1 Dessert spoon Sunflower Oil
1 Teaspoon Shoyu
1 Heaped Dessert spoon Dried Mint
Salt & Pepper
- Rinse the peas several times in cold water and drain.
- Put the two pints of water in a large saucepan, add the peas and bring to the boil, stirring occasionally to prevent the peas sticking.
- Once boiling turn down the heat, partially cover the pan and simmer gently.
- Whilst the peas are cooking take the onion, peel it and chop it finely.
- Heat the sunflower oil in a pan over a medium heat, add the chopped onion and gently fry until the onion is soft, adding the shoyu once the onions start to cook.
- When the onions are soft and have absorbed the shoyu add them to the boiling peas. Stir in the mint then bring back to the boil.
- Cover the pan and simmer until the peas are soft, which will take about an hour, stirring from time to time, and if it seems to be getting too thick add a little water.
- This soup does have a tendency to stick to the bottom of saucepans once the peas begin to fall so be warned.
- Once the peas have collapsed (but hopefully not the cook) season to taste and serve.