Split pea soup
Ingredients
300 g split peas
600 ml vegetable stock
1 onion, chopped
1 tablespoon margarine
1 tablespoon wheat flour
400 ml soy milk
salt and pepper to taste
100 g bacon tempeh, sliced, cut in small squares
4 tablespoons vegetable oil
Servings: 6
600 ml vegetable stock
1 onion, chopped
1 tablespoon margarine
1 tablespoon wheat flour
400 ml soy milk
salt and pepper to taste
100 g bacon tempeh, sliced, cut in small squares
4 tablespoons vegetable oil
Servings: 6
Recipe directions
Soak de split peas overnight in about 1 liter of water. Drain the split peas and discard the soaking water.Put the split peas, onions and stock in a soup pot and bring to boil. Continue to boil for about 1 hour on low heat. Mix the soup with a blender or rub through a strainer.
In a saucepan melt the margarine, add the wheat flour and stir until smooth. Add the soymilk and bring to boiling point, while stirring continuously. Add the soymilk to the pea soup and mix.
Bake the bacon tempeh squares in the vegetable oil until crispy. Add the tempeh to the split pea soup and serve immediately.