This is a recipe that I have had for many years, and handed down by my mother.
It is an unusual soup which is both healthy, delicious, and a complete and filling meal.
Preparation Time: 20 minutes
Cooking Time: 6½ hours in slow cooker or
2½ hours on top of stove
Serves: 6 - 8
Ingredients 250 g split peas
2 large potatoes, peeled and cut in half
Piece of corned silverside (about 1½ kg or larger)
5 brussel sprouts (optional)
I made it this time in my slow cooker and have not done this before. It is so easy as you just turn it on and forget it!
Put the split peas, potatoes, corned silverside, carrots, tomato and celery in a pot or slow cooker, and cover totally with water.
Turn on the slow cooker to high for about and hour and then cook for about 5 more hours on low or medium.
Meanwhile, when it is nearly done, fry a large onion in oil or butter until it is starting to brown.
Add about 4 tbsp flour, and then a bit of cold water. Stir and add a few scoops of the soup, at bit at a time until it thickens and is a thin mixture.
Take the meat out of the soup, and cut it into pieces. I did not cut it all as I bought a slightly larger piece so that I could have some left over to use in sandwiches for lunches (delicious with mustard)
Stir the onion mixture into the soup and then add the chopped meat back in. Mash the potato, and let the soup heat for a few minutes.
Serve either with or without the vegetables. I also added about 5 Brussel sprouts to mine which gives it a nice flavour.