2/3 cup split peas
3 garlic cloves
1 large onion, finely chopped
1 carrot, diced
250 g (8 oz) smoked cod
bouquet garni
2 tomatoes, skinned and chopped
2 1/2 cups chicken stock
1 bunch spinach, chopped and cooked
salt and pepper
2 hard-boiled eggs for garnish
3 garlic cloves
1 large onion, finely chopped
1 carrot, diced
250 g (8 oz) smoked cod
bouquet garni
2 tomatoes, skinned and chopped
2 1/2 cups chicken stock
1 bunch spinach, chopped and cooked
salt and pepper
2 hard-boiled eggs for garnish
method
1. Wash split peas well. Place in a large saucepan, cover with cold water and bring to the boil.
2. Crush 1 garlic clove and add to peas with onion, carrot, cod and bouquet garni.
3. Cover and simmer gently for 2 hours.
4. After 1 hour crush remaining 2 garlic cloves into another large saucepan, add tomatoes and stock and simmer this mixture for 45 minutes.
5. Add cooked spinach.
6. When pea mixture is cooked remove bouquet garni and discard, cool and press through a sieve or puree in an electric blender.
7. Pour puree into spinach and tomato mixture.
8. Season to taste with salt and pepper and heat through.
9. Garnish with finely chopped hard-boiled eggs and serve hot with hot bread rolls and butter or crisp savoury crackers.
2. Crush 1 garlic clove and add to peas with onion, carrot, cod and bouquet garni.
3. Cover and simmer gently for 2 hours.
4. After 1 hour crush remaining 2 garlic cloves into another large saucepan, add tomatoes and stock and simmer this mixture for 45 minutes.
5. Add cooked spinach.
6. When pea mixture is cooked remove bouquet garni and discard, cool and press through a sieve or puree in an electric blender.
7. Pour puree into spinach and tomato mixture.
8. Season to taste with salt and pepper and heat through.
9. Garnish with finely chopped hard-boiled eggs and serve hot with hot bread rolls and butter or crisp savoury crackers.
serving amount
serves: 6 - 8
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