Today it is overcast and cold so split pea soup is definitely on the menu. I love the idea of pancetta and avocado slices in my soup as it adds somewhat of a glamour to this simple recipe.
J must have been in a soup mood too, because he’s been bugging me to make a pea soup for a few weeks already.
500gr organic split peas
Fresh organic spinach
Smoked streaky pancetta
A whole ripe avocado
Split peas don't have to be soaked before cooking which makes thing very easy.
Simmer the peas in a large sauce pan until tender.
Blend the boiled peas and add a couple handfuls of fresh spinach and a pinch if fresh mint. Blend until spinach and mint are incorporated.
I like spinach in my pea soup. It gives it a gorgeous dark green colour.
Line the pancetta in a roast dish and roast till golden brown and crispy. Add the pancetta and sliced avocado on top of the soup.
And that's all folks!
It's that simple.
Have a look at the pictures below:
London Spa Girl x