Split-pea soup
I made split-pea soup this afternoon, and damnit if it's not the most comforting thing you can put in your belly, and incredibly cheap to make. So, since I know that many of you are having as swamped and stressful a January as I am, here's a recipe to make you all feel a bit better.
Ingredients:
2 cups dried green split peas
4 cups water
2 cups broth or stock (I use chicken broth from a can, undiluted)
1/2 cup white wine, if you have it handy
1/2 cup onion, chopped fine
3/4 cup carrots, chopped how you like 'em
1 medium-sized chunk smoked Portuguese bacon or salt pork (if you're vegetarian, or this item scares you, skip it, but I'd use more stock and less water to bump up the flavour a bit)
2 bay leaves
a few sprigs thyme or savory
Directions:
Cook onion in a big pot in a bit of olive oil, and throw in a bit of salt and a serious dash of pepper. Add carrot, bay leaves, and herbs. Swirl it around until fragrant and soft.
Throw in the rest of the ingredients, and bring to a boil. Lower the heat and simmer, lid on, at a low heat for a bit more than an hour, until mushy.
This part is a bit subjective: take a look at the soup, and see how runny it is. If you like it plaster-thick, then take the lid off and boil away some of the liquid.
Remove the chunks of pork or bacon and the bay leaves.
Ladle some of the soup (about 1/3 of it) into a food processor and puree. This will thicken the soup, but don't puree all of it or you'll end up with monotonous baby food.
When the bacon is cool, separate the fat from the meat, chop up the meat and throw back in the soup.
Enjoy.
Ingredients:
2 cups dried green split peas
4 cups water
2 cups broth or stock (I use chicken broth from a can, undiluted)
1/2 cup white wine, if you have it handy
1/2 cup onion, chopped fine
3/4 cup carrots, chopped how you like 'em
1 medium-sized chunk smoked Portuguese bacon or salt pork (if you're vegetarian, or this item scares you, skip it, but I'd use more stock and less water to bump up the flavour a bit)
2 bay leaves
a few sprigs thyme or savory
Directions:
Cook onion in a big pot in a bit of olive oil, and throw in a bit of salt and a serious dash of pepper. Add carrot, bay leaves, and herbs. Swirl it around until fragrant and soft.
Throw in the rest of the ingredients, and bring to a boil. Lower the heat and simmer, lid on, at a low heat for a bit more than an hour, until mushy.
This part is a bit subjective: take a look at the soup, and see how runny it is. If you like it plaster-thick, then take the lid off and boil away some of the liquid.
Remove the chunks of pork or bacon and the bay leaves.
Ladle some of the soup (about 1/3 of it) into a food processor and puree. This will thicken the soup, but don't puree all of it or you'll end up with monotonous baby food.
When the bacon is cool, separate the fat from the meat, chop up the meat and throw back in the soup.
Enjoy.
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