1 tablespoon oil
2 cloves crushed garlic
2 medium carrots
2 stalks celery
¾ cup yellow split peas
¾ cup green split peas
8 cups chicken stock
1 kg chicken lovely legs
1 tablespoon chopped fresh parsley
Directions to Cook:
Peel and dice onions and carrots. Wash and slice celery into 5mm-1cm pieces.
Heat oil and butter together over low-medium heat in a large pan. Sauté onion and garlic until tender. Add carrot, celery and split peas. Sauté for a further 1-2 minutes. Add stock and chicken and increase heat to high. Bring to the boil. Boil 1 minute then reduce heat to low, cover and simmer for 1 hour until the meat is very tender (occasionally skim the frothy scum that bubbles on the top of the soup).
Turn off heat and remove chicken pieces from soup and set aside to cool. When cool, remove meat from bones and return to pan (ensuring there are no bones in the mix). Return the soup to low-medium heat and add an extra cup or two of water to the mix if a lot of liquid has evaporated during the cooking process (adjust to suit your preferred thickness).
Stir through chopped parsley.
Simmer a further 10 minutes.
Serve with crusty bread or grissini.
Life for us has been all about survival on a shoestring budget. I've learnt how to live on very basic (and cheap) staples and I cook from scratch and don't buy prepackaged mixes of anything. I've raised three happy and healthy kids and I believe that food is central to good communication and a happy and connected life!
I have an unpublished cookbook manuscript that lives on my kitchen bench. This is the collection that I have fed my family from for many years, all made from a core list of practical and economical ingredients. The manuscript is splattered with butter, flour and milk from daily use. It moves between the kitchen and the office as I edit and test-kitchen the recipes.