Monday, November 12, 2012
Split Pea Soup
It's soup weather.
It suddenly got cold out, or rather, just chilly. In our part of the country cold and chilly are the same. No, we aren't going to have a snowstorm in the Emeq, as far as I can tell, but we ARE having a whole lot of rain, wind, thunder, and lightning. It's about time we changed over our wardrobes (even my 14 yr old reluctantly put on long pants this a.m.! He thinks shorts are appropriate attire well into December, so that's saying a lot.), and pulled out the down comforters!
And here, in our house, where I only run the heat when absolutely necessary, that means eating lots of soup and drinking lots of tea.
Here is one of my favorite soup recipes:
Be warned, however, this is NOT a quick soup. This soup needs 3-5 hrs to cook fully.
UPDATE: I discovered that if you SOAK your split peas in a large bowl with water, for a couple of hours before cooking them (and drain and rinse before adding to the soup pot), you can make a split pea soup in less than half the time!! My latest batch was ready after simmering for about 1 hr -- which I consider a major improvement!
If you are looking for a really quick soup, check out this one or this one.
Split Pea Soup
Split pea soup simmering on my stove.
1 onion, chopped
2 cloves of garlic, chopped
3-6 carrots, cut however you like (I slice in thin circles)
Any other soup worthy vegetables - I sometimes use potatoes, celery, kishuim, and more
1 kg split peas, picked over and rinsed
water or soup stock to fill the pot
salt, pepper, dill, parsley
1-2 Tablespoons olive oil
Heat olive oil in your (large) soup pot
Add onion, garlic, and vegetables. Cook, stirring frequently, till onion is limp, maybe even a bit browned.
Add water or soup stock, and split peas.
Bring to a boil
Simmer until it's fully cooked...stir occasionally, and add water as needed...
(You'll know it's done when the split peas have all gone soft and it's the perfect texture. If your split peas are still too hard, you're not done cooking it. Just keep going!)