Meanwhile, in a small saucepan of boiling water, blanch the peas for 1 minute. Drain and cool under cold water. Drain well and transfer to a medium bowl. Add the carrots, lemon juice, olive oil ...
The soup base is mirepoix (onion, carrot and celery) punched up with garlic and red pepper flakes. It’s big flavor with less fat and calories. Fresh black-eyed peas are a gift of summer.
Heat the oil in a large non-stick frying pan and fry the onion, celery and carrots over a high heat for 4–5 minutes, or until beginning to soften. Tip into a slow cooker. Put the split peas in a ...