bitsa soup
rating:We had lots of pepper-y and tomato-y gloop left from the Jamie Oliver goulash I cooked last weekend. So I dumped it in a pan with the water from a bowl of shallots I'd been soaking (to make them easier to peel (for shallots in red wine)), together with a carton of passata, a couple of handfuls of split peas, the remaining juice from the shallots in red wine, and some water till it looked right.
Cooked it up for a couple of hours, and consumed it with homemade cheese scones. Gorgeous.
