1 leek, end trimmed, well washed and roughly chopped
1 carrot, roughly chopped
1 stalk celery, roughly chopped
4 small sized bacon bones
200g (1 cup) dried split peas
1 litre water
salt & pepper
3 smoked viennese sausages or similar, cut into slices (optional)
fresh chopped parsley
Insert the Multiblade and add the leek, carrot and celery.
Press PULSE for 5 seconds; scrape down the sides and repeat until finely chopped.
Add the split peas, bacon bones and cover with the water. Season well with the salt and pepper.
Select STEW P4, and manually change STIR SPEED to INTERMITTENT. Press START to start cooking.
Once cooked, remove the bacon bones and pull off any tender meat and finely chop into shreds. Discard the bones. Return the shredded bacon to the pot. Set speed to 10 and process to a smooth soup.
Garnish with the sausage (if using) and parsley; serve hot with crusty bread.