Split pea soup

A thick, smoky Czech split pea soup with smoked meat, garlic and marjoram — stick-to-your-ribs comfort for four to five.

Ingredients

• peas300 g
• smoked meat200 g
• onion1 pcs
• garlic2 cloves
• marjoram1 tsp
• broth1 l

Method

1. Rinse and prep. Rinse the split peas under cold water and drain well. Dice the onion and smoked meat into small pieces, and crush or finely chop the garlic — everything ready before the pot goes on.
2. Sweat the onion. In a large heavy pot over medium heat, warm a little oil or fat and cook the onion for 4–5 minutes, stirring occasionally, until soft and just starting to colour at the edges.
3. Add garlic and meat. Stir in the garlic and smoked meat and cook for another 2 minutes until fragrant — the meat will begin to release some of its smoky fat into the base.
4. Simmer the peas. Add the split peas and pour over the broth. Bring to the boil, then reduce to a steady simmer and cook uncovered for 30–35 minutes, stirring every now and then, until the peas have completely broken down and the soup is thick and creamy.
5. Season and finish. Rub the marjoram between your fingers as you add it — this wakes up the aroma — then stir it through. Taste for salt and pepper and adjust as needed.
6. Plate and serve. Ladle into deep bowls while piping hot. A good Czech touch is a few extra chunks of smoked meat on top and a little drizzle of oil if you like.

Safety & hygiene Important

• Smoked meat is pre-cooked. Most smoked meat sold for soups is already cooked through, but make sure any fresh smoked sausage or pork reaches a core temperature of at least 75 °C before serving — 30-plus minutes at a rolling simmer will comfortably achieve this.