The chicken wings were an absolute bargain - the reluctance of the great British public to suffer the inconvenience of fiddly bones means there are some great offers out there. The bacon was some fat cut from bacon bits - fabulous. And the split peas cost, I think 55p for 500gm, which makes them an incredible bargain.
Ingredients
5 chicken wings
2 rashers of bacon
150gm green split peas (soaked overnight)
2 small onions
2 potatoes
5 cloves garlic
Tablespoon oil / butter for frying
Chicken or ham stock
Half tspn cumin
Half tspn paprika
Tspn mustard
Pepper
Optional fresh chopped parsley
Chop the onion fairly small and fry in the oil (or the butter). Add the chopped garlic, the bacon and the chicken wings. Let the chicken brown before stirring in the cumin, mustard and paprika, then add the split peas. Keep the water the peas have soaked in overnight.
After a couple of minutes pour in the stock. I used ham stock - that's the kind of guy I am - but a chicken stock cube would do the trick.
Cover and simmer for about half an hour, stirring occasionally. Chop the potatoes into small chunks and add to the soup. Give it another half an hour before removing the chicken wings.
Pull the meat from the bones. This only takes a couple of minutes - use two forks if, like me, you don't have asbestos fingers. Add the meat back to the soup and serve with a sprinkling of chopped parsley and a twist of the pepper grinder.
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