Jewish - Split Pea Soup

Put the oil into a saucepan and heat over a medium heat, then add onions, carrots and celery and cook for 4 to 5 minutes or until starting to brown

Add the bay leaves, thyme and garlic, and cook for a further 1 to 2 minutesStirring the split peas, then add the chicken stock and 1 L of water.

Cook for about 1 hour 15 minutes or until the split peas and vegetables are soft stirring often during cooking to prevent the soup from sticking to the bottom of the pan. Skim any scum from the surface with the spoon dipped in ice water

Add a little extra water to suit becomes too thick

Remove from the heat and discard the Baileys stir in the lemon juice and season with salt and pepper

Drizzle with a little extra olive oil before serving