Split Pea Soup

November 4, 2008


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Sundays are for soup. Good soup takes time, and time is pb020395rarely more available than on Sunday afternoons. Spending a couple of hours over an evolving pot is probably one of the greatest pleasures in life: first of all, a simmering soup or stew makes the whole house smell delicious—in that cozy and comforting way. This weekend I had serious flashbacks to my Grandmother’s house. Really. Second of all, it sets you up for the whole week, with lunches, snacks and dinners at the ready anytime. I find that when I make a soup I really enjoy, it' s never difficult to finish an entire 10-serving batch—with a little help from friends and family, of course. The best part about making soup is that it only gets better pb0204153with time. The longer it simmers, the better it tastes, just as the longer it sits in the fridge, the better it becomes… to a point. This Sunday, in honor of the impending cold, I made a big batch of split pea soup. It could not have been easier—I served it with baguettes toasted with parmesan cheese, olive tapenade and slices of prosciutto. There was also a side dish of rosemary-roasted carrots, which are the perfect cool weather side dish or snack.

pb0204171Pea Soup for the Sunday Soul:

Dice 1 yellow onion and 3 cloves of garlic; sauté them with olive oil and a teaspoon of oregano plus salt and pepper until translucent, about 10 to 15 minutes in an 8 quart stockpot. * Add 4 chopped carrots; 6 chopped boiling potatoes (mini red are my favorite); ¾ lb. dried green split peas (reserve ¼ lb from a one pound bag); 64 oz chicken stock and 2 c water to the pot. * Bring to a boil. * Reduce heat and simmer 30 minutes. * Add remaining ¼ pound of green beans, and more water or stock if the soup is too thick. * Simmer for another 30 minutes, or until peas are soft. * Salt and pepper to taste. * You can serve this with diced, smoky bacon for a bit more flavor.

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