Ingredients for 2 people
Two medium size Lauriston Farm lamb chops
A cup of Hodmedod's split green peas
Filtered water (see further down to adjust quantities)
Sel de Guerande, Maldon smoked Sea Salt, Hot & Spicy Food Beaver Spice
A soup spoon of parsley and spring onions
A teaspoon of apple cider
A teaspoon of Jersey cream
Method
Soak the Hodmedod's split green peas for at least 12 hours in cold water.
Rinse the split peas, put in your slow cooker. Add the double amount of water so it over-covers the peas. Switch the slow cooker to cooking speed, number "2".
Add a couple of pinches of Maldon smoked sea salt and half a tea spoon of Sel de Guerande. You can also add a bit of The Food Beaver hot and spicy spice
Add a teaspoon of Aspall organic apply cider vinegar.
Place in the centre of the soup, the two Lauriston Farm North Ronaldsay lamb chops
Add a handful of spring onions and finely chopped parsley
Slow cook it all for 4-5 hours until peas are soft and most of the lamb fat dissolved in the broth.
Don't forget to scoop, every 30 min, the scum off. Keep the liquid at a simmer to avoid to mix up the scum and cloud the soup. We want a superbly clear soup.
Once ready, you can add some Longley farm Jersey cream or just eat it as it is with organic bread and French sea salted butter!
Bon Appétit!
Tip: you can cook some rice or quinoa and use the soup as a stew to pour over those.