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Ingredients
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- 1 cup Split Peas
- 30 g Butter
- 1 Turnip
- 1 large Onion
- 2 sticks Celery
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- 6 cups White Stock (click for recipe)
- Ham or Bacon Bones
- 4 Continental Frankfurts
- 1 tablespoon Lemon Juice
- Salt and Pepper to taste
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You will need
A large saucepan, a bowl, a sharp knife, a cutting board, a strainer or colander and a wooden spoon
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Directions
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- Cover the split peas with cold water and soak overnight in a covered bowl or saucepan
- Peel the onion and turnip then chop them, along with the celery
- Heat the butter in a large saucepan and cook the vegetables gently for ten minutes making sure that they do not stick to the pan
- Drain the peas and add to the saucepan along with the stock and ham/bacon bones
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- Cover and simmer for around three hours, stirring from time to time
- Take the bones out and put any meat on them back into the saucepan
- Slice the frankfurts add to the saucepan and gently heat for about three minutes
- Stir in the lemon juice
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