Love British Food - Split Pea and Celeriac Soup

Recipes

Indulge in British food! Seek out in-season fruits and vegetables, quality British meat and some of our country’s fabulous cheeses and dairy produce when you are out shopping and use these to create delicious meals at home. What about trying some of our most traditional dishes, such as Shepherd’s Pie or Apple Crumble, and giving them a modern twist?!

If you have children, consider involving them in the preparation of the meal – British Food Fortnight is a great opportunity to teach them a few cooking skills as well as an appreciation of the pleasures and health benefits of eating good food.

There are lots of recipe ideas for you to try. Follow the Recipe menu options to find the one that tempts you most!

Split Pea and Celeriac Soup

These recipes work well with either frozen or dried peas. If using dried peas, remember to soak overnight and do not add salt to the cooking water or the peas will never soften.

Recipe ideas from the National Trust.

Ingredients
1 tbsp sunflower oil
2 onions, peeled and sliced
120g split peas, soaked overnight in water and drained
450g celeriac, peeled and cubed
1 litre vegetable stock
2 tbsp chopped fresh parsley
Salt and pepper

Method
Heat the oil and cook the onions and celeriac for 5 minutes until starting to soften.

Add the split peas and stock and bring to the boil.

Simmer for 30-40 minutes until the peas are tender.

Liquidise with a soup blender and season with salt and pepper.

Stir in the chopped fresh parsley.

[ Back ]