Split pea soup, that is.
Yes, I’m sure this seems a little crazy. But I made this soup last week for the first time, from a recipe that’s been in my recipe box for years (probably 15 of them; it was in the Toronto Star EONS ago) & it’s so fast & easy & I love homemade soup, & I just thought why not share the recipe around?? (Well, it is my blog, so I get to put on it whatever I feel like, right? As I’ve also mentioned, I’m an Aries person, & we Aries characters are really just little kids, mostly, so you’ll just have to bear with my childish enthusiasms!)
Okay. Here’s the recipe:
Barb’s Split Pea Soup
Ingredients (I use organic ones):
- 2 cups dried yellow split peas (about 1 lb./500g), rinsed
- 1 large onion, chopped
- 2 carrots, diced
- 2 cloves of garlic, peeled & smashed
- 1 tbsp. curry powder (or the appropriate mix of curry-type spices)
- ¼ tsp. black pepper
- 6 cups chicken stock (I use vegetable stock from organic bouillon)
- ¾ cup diced smoked or cooked ham (I don’t use this)
- Salt & pepper to taste
- In large saucepan, combine peas, onions, carrots, garlic, curry powder, pepper & stock. Bring to boil.
- Reduce heat; simmer, covered, until peas are tender (40 – 50 minutes).
- Puree in batches in food processor (or blender, presumably) until smooth. If you prefer some texture, process only half.
- Return to pan, stir in ham (if using; I don’t) &, if mixture is too thick, thin to desired consistency with hot water.
- Taste; add salt & pepper & reheat if necessary.
- Eat. Enjoy!!
Yield: 8 cups or 4 – 6 servings
Note: When reheating, thin to desired consistency with stock or water. It does become very gloppy, so go crazy with the added water!!
p.s. thanks for the recipe, Barb & the Toronto Star!!
‘Quote of the day’: “If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.” – J.R.R. Tolkien