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Soups · Recipe No. 165

Puree Egyptian

Puree Egyptian made with yellow split peas, white stock, carrot and leek. The recipe serves 4; change the portions and units below and the amounts update.

  • Serves 4

Method

  1. Pick & wash peas.

  2. Place in a pan and cover.

  3. Bring to the boil and skim add vegetables, bacon and B.G.

  4. Simmer till tender.

  5. Remove B.G. and 'Blitz'.

  6. Return to clean pan and reboil (thickening agent) and season.

  7. Serve with croutons.

  8. For vegetarian omit ham.

Tip: tap a step to tick it off as you cook.

Shopping list for 4 portions

Meat & poultry

Fruit & veg

Dairy & eggs

Tins, jars & stock

Fresh herbs

Store cupboard (check you have)

Converted from the Cookeryonline Excel workbook “Puree Egyptian”.