Skip to main content

Yellow Split Pea with Frankfurter Soup....马豆香肠汤


I bought some yellow split pea last week, thinking of cooking curry with them. But i change my mind after i read this Yellow Split Pea with Frankfurter soup in Nigella 'FEAST' ^_^
I found that i have all the needed ingredients in my fridge so i decided i am going to cook this. 


This is a yummy soup although it is only vegetables and frankfurter. The sweetness taste of carrot, celery and the soup is thicken like a chowder by the cooked yellow split pea. I made some buns to go with it for a our lunch. This buns are made with the black bean okara that i kept in the fridge from making black soy milk. It is a recipe from Carol Hu in chinese here

(Okara or Soy Pulp is a pulp consisting of insoluble parts of the soybean which remains after pureed soybeans are filtered in the production of soy milk and tofu) (info from wikipedia)


My kids love it with the buns. They enjoy having their own little pot of yellow split pea soup with lots of frankfurter..:p and bun. Tearing the buns into smaller pieces, dip and drenched it in the soup and eat with the split pea ^_^

Yellow Split Pea and Frankfurter Soup
recipe source: Nigella 'FEAST' with my slight modification in purple

Ingredients:
1 onion
1 carrot
1  stick of celery 
1 clove garlic
2-3 tbsp vegetable oil
1 tsp ground mace (i used 1/4 tsp nutmeg)
500g yellow split pea (i used 200g as i do not want the soup to be to thick)
1.25 - 1.5 chicken or vegetable stock ( i add 1.5 litre water and 1/4 cube of maggi chicken stock)
2 bay leaves (i did not add this)
approx. 8 frankfurter (i used 10)

To do:

  • Peel the onion, carrot and garlic. Cut the onion, carrot into rough chunks. Put them all, along with the roughly cut up celery into the bowl of a food processor. Blitz till all are finely chopped. (i do not blitz mine in the processor. i cut mine into small fine cubes. My kids love to fish their carrot and celery out with the soup to eat :p)

  • Spoon the oil into a heavy-based wide saucepan and put on medium heat. When warm, add the chopped vegetables from the processor and cook for 5-10 minutes until it is soft but not coloured. (i cook mine in a pressure cooker. I use stir fry mode to heat up the oil, add in finely cubed vegetables and cook for 5 minutes till it is slightly soft but not coloured)

  • Add the ground mace - this may be a small amount but it's crucial to the taste. Give a good stir and then add the split peas and stir again till they are glossily mixed with the oil-slicked, cooked-down vegetables. Pour over 1.25 litres stock and add the bay leaves, then bring to the boil. Cover, turn down the heat and cook for about an hour until everything is tender and sludgy, adding more stock as needed.  (Then i add in ground nutmeg, split pea  and give it a good mixed. Then pour in 1.5 litres of stock, cover the pressure cooker lid. Turn to high pressure and cook for 15 minutes.) Sometimes the peas seem to thicken too much before they actually cook and need to be watered down. Taste for seasoning once everything is ready. (I only add 200 g of split pea and my soup come out just nice, It is not too thicken by the split pea)

  • You can add the frankfurters as you wish. It is probably easiest just to cut them into slices but i tend to add them in chunks of about 3cm each and throw them into the soup to warm. Serve and enjoy~














As Nigella mention "it is not a elegant soup BUT it is near prefect"

This is definitely a keeper for me simply because it is easy to prepare, for me i use pressure cooker which only takes 15 minutes and most importantly my kids loves it  ^_^





I'm linking this post to Cook Like A Star, where the featured chef for this month is NIGELLA LAWSON. Cook Like A Star is an event organized by Zoe from Bake For Happy Kids, and the co-hosts for this month are Anuja from Simple Baking and Joyce from Kitchen Flavours.




Comments

  1. 马豆我喜欢,不过每次都是吃蒸熟的,煮汤的还没试过。那个芝麻roti,看了就想咬一口!

    ReplyDelete
  2. Hi Doreen,
    This is a lovely soup. I have some yellow split peas too in my pantry. Perhaps I should give this a try. It looks delicious served with bread!
    Thanks for sharing!

    ReplyDelete
  3. Love the soup and the buns!

    ReplyDelete
  4. Very yummy and healthy soup :)

    ReplyDelete
  5. Hi Doreen,

    I'm surprised that you need only 15 mins to cook this soup. I'm been trying to convince my husband to buy a pressure cooker for me... Fingers crossed.

    Zoe

    ReplyDelete
  6. I haven't tried split pea before but I've seen that around here . Adding sausages in this yummy soup sounds great as kids just love them :D

    ReplyDelete
  7. Hi Mui Mui, very interesting recipe, look very delightful. The bread look awesome.

    Best regards.

    ReplyDelete

Post a Comment

Thank you for visiting my humble blog. I would love to hear from you.
Hope that you are having a nice day ^_^

Popular posts from this blog

Hokkaido Chiffon Cake - A Cake that will make you Smile (Bake Along #64)

I baked this cake once, twice, thirce and now i lost count BUT everytime i bake this cake i feel HAPPY. Hope this happy thoughts and feeling will spread to YOU ^_^ Happy that the cake rise beautifully and with almost no shrink or crack. Happy that my boys and friends love this cake. I baked this chiffon cupcake again for Bake Along event. I am going to Bake Along with these 3 beautiful ladies again.  This is a revisit of this recipe - HERE The previous post of Hokkaidao chiffon cupcake, i used durian cream as filling. Now in this post i used vanilla whipped cream/Chantilly cream as filling. I love to use dairy whipping cream as filling. Just add adequate of icing sugar/castor sugar to the whipping  cream and whisked it to light and fluffy. Then mix in any flavor that you like into the cream and piped it into the cake. Saw some nice and fresh bluberries in the supermarket, i quickly grab some for decoration :D Nice and smooth sides.    Moist, soft and fl

Shark Fin Dumpling ~鱼翅饺

This Shark Fin Dumpling (yu chi gow), is one of my favorite dumpling. Although it is named Shark Fin Dumpling, but they contain no actual shark fin in it. Some say the look and shape of the dumpling does look like shark fin and other do include in imitation shark fin, though. I am lucky to have spotted this long hibernating in the book shelf chinese dim sum book ‘香港地道小吃’ translated as 'Hong Kong Authentic Tapas' Well, Do, you find this look like Shark's Fin?? 看看形状像不像鱼翅呢??  Filling for the ingredients are prawn, mince meat, carrot, yam bean and black fungus. Get ready the filling and the wanton wrappers. This is the parade of my Shark's Fin dumpling ... lol Homemade parchment paper liner. Arrange them neatly into the bamboo steamer. HOT! HOT! From the steamer!! Loaded with filling ..YUM! ENJOY~ Shark Fin Dumpling (yu chi gow) (Scallop dumpling /Cilantro dumpling - depends which filling you using) Recipe adapted from  ‘香港地

Steam Lapis Bumi Cake ~ 蒸咖啡千层蛋糕

This little rose cake you see here is the last tablespoon batter of my steamed coffee layer cake. After i finished steaming the layer cake there is still some batter left but no enough to cover the cake so i took a silicone rose mould and make it into this..:D This is a very rush steamed coffee layer cake. It is also named Steam Lapis Bumi Cake. I am crazy to make this 3 hours ago..:p but i wanted to share this because this cake is simply really delicious. My apologize for this is not a very handsome looking layer cake..:p Lapis Bumi/ Coffee layer cake recipe from : my sister connie Ingredients A: 450g butter B: 10 eggs C: 388g condensed milk (i reduced to 300g) 300g Kaya (i used Glory brand) D: 270g plain flour 200g Horlick E: 5 tsp instant coffee powder add 2 tbsp warm water to diluted (i added 6 tsp with 3 tsp warm water) To do: 1) Beat A till pale and fluffy. Add in B, one egg at a time and blend well. 2)