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Corn and split-pea soup with feta and tomato damper
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Tangy feta-topped damper paired perfectly with sweet and 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)
  • 3.75 gm smoked paprika
  • 500g frozen corn kernels
  • 300g (2 cups) self-raising flour
  • 250g (1 cup) chopped canned tomatoes
  • 150g feta
  • 2 green chillies
  • 40g butter
Instructions:
  • Preheat your oven to 210C. Roughly chop the onion and garlic. In a large saucepan over medium-high heat, heat 2 tablespoons of oil. Add the onion, garlic, and 1 1/2 teaspoons of salt, and cook, stirring, for 5 minutes until the onion softens.
  • Begin by washing the peas, then combine them in a pan with paprika and corn. Cook the mixture while stirring for about 5 minutes until the corn is thawed. Pour in 1.25L boiling water and bring it to a boil. Lower the heat to medium and let it simmer with a partially covered lid for around 15 minutes until the peas are tender.
  • While preparing the damper, mix flour, sugar, and 1 teaspoon of salt in a bowl. Incorporate tomatoes and the remaining 2 tablespoons of oil. Use a dinner knife to cut and combine the ingredients until just mixed. With floured hands, shape the mixture into 8 balls. Place the balls on an oven tray lined with baking paper. Flatten each ball into a 7cm round shape, then use a dinner knife to create a cross pattern on the tops. Sprinkle 50g of feta over the tops and bake for 15 minutes or until golden brown and risen.
  • Crumble the rest of the feta into a bowl, thinly slice the chilies, and add them to the bowl. Stir in butter to the soup, then blend until smooth using a stick blender. Season to taste and adjust consistency with a little extra water if needed.
  • Divide soup into bowls, sprinkle with feta and chili mixture, and drizzle with a little extra oil. Serve right away with feta and tomato damper.

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