-
1
Cover the dried split peas with pleny of cold water, cover loosely and leave to soak for a minimum of 12 hours, preferably overnight.
-
2
Melt the butter in a heavy-based saucepan, add the garlic and onion and cook for 2-3 minutes without colouring.
-
3
Add the rice, drained split peas and tomato puree and cook for 2-3 minutes stirring constantly to prevent sticking.
-
4
Add the stock, bring to the boil, then reduce the heat and simmer for 20-25 minutes or until the rice and peas are tender.
-
5
Remove from the heat and leave to cool.
-
6
Blend about three-quarters of the soup in a food processor or blender to form a smooth puree.
-
7
Pour the puree into the remaining soup in the saucepan.
-
8
Add the carrots to the saucepan and cook for a further 10-12 minutes or until the carrots are tender.
-
9
Meanwhile place the bacon in a non-stick frying pan and cook over a gentle heat until the bacon is crisp.
-
10
Remove and drain on absorbent kitchen paper.
-
11
Season the soup with salt and pepper to taste, then stir in the parsley and cream.
-
12
Reheat for 2-3 minutes, then ladle into soup bowls.
-
13
Sprinkle with the bacon and serve immediately with warm garlic bread.
