This tangy feta-topped damper is just the thing for soaking up this sweet, smoky soup.
Ingredients
- 1 onion
- 3 cloves garlic
- 80ml (1/3 cup) extra virgin olive oil, plus extra, to drizzle
- 200g (1 cup) yellow split peas (see note)
- 1 1/2 teaspoons smoked paprika
- 500g frozen corn kernels
- 300g (2 cups) self-raising flour
- 1 teaspoon caster sugar
- 250g (1 cup) chopped canned tomatoes
- 150g feta
- 2 green chillies
- 40g butter
Method
- Step 1Preheat oven to 210C. Roughly chop onion and garlic. Heat 2 tablespoons oil in large saucepan over medium–high heat. Add onion, garlic and 1 1/2 teaspoons salt, and cook, stirring, for 5 minutes or until onion is softened.
- Step 2Rinse peas, then add to pan with paprika and corn, and cook, stirring, for 5 minutes or until corn is thawed. Add 1.25L boiling water and bring to the boil. Reduce heat to medium and simmer, partially covered with a lid, for 15 minutes or until peas are tender.
- Step 3Meanwhile, to make damper, combine flour, sugar and 1 teaspoon salt in a bowl. Add tomatoes and remaining 2 tablespoons oil. Using a dinner knife, combine ingredients using a cutting action until mixture just comes together. Using floured hands, divide into 8 balls. Line an oven tray with baking paper and place balls on tray. Flatten each to a 7cm round, then, using a dinner knife, mark a cross into tops. Crumble over 50g feta and bake for 15 minutes or until risen and lightly browned.
- Step 4Meanwhile, crumble remaining feta into a bowl. Thinly slice chillies and add to bowl. Add butter to soup, then, using a stick blender, blend until smooth. Season and thin, if necessary, with a little extra water.
- Step 5Ladle soup among bowls, scatter with feta and chilli mixture, and drizzle over a little extra oil. Serve immediately with feta and tomato damper.
- Vegetarian
Notes
You can freeze this hearty soup in an airtight container for up to 2 months. Dried yellow split peas are available from the soup aisle of supermarkets.
- Author: Sophia Young & Jessica Brook
- Image credit: Ben Dearnley
- Publication: Taste.com.au
0