Split pea soup

[Guest guest]

Hi, Audrey --

 

I'm basically an ad lib cook, and only follow recipes when I'm

baking, so I'll give you a basic outline and you can take it from

there. I always makes LOTS of soup so I can freeze some for quick

meals later.

 

I use organic dried split peas, rinsed and covered with about 3 " of

water in a big soup pot. I add a few bay leaves and let the peas cook

on a low fire while I prepare the rest of the ingredients, which are:

 

diced onion

diced carrots

diced celery

(diced potatoes and/or parsnips from the garden sometimes)

 

These I cook in another pan with a bit of olive oil, covered at first

to soften them, then uncovered to let them get golden. That part is

important -- the color change indicates that the sugars are

carmelizing and creating a really lovely flavor.

 

(The above is a good general way to start most any kind of vegetable

soup or stew.)

 

Then I add some curry powder, several cloves of crushed garlic, and

freshly ground pepper. Start with small amounts and taste as you go

along til you get what tastes good to you. Some people don't like too

much spice.

 

Add a bit of boiling water to the pan to loosen up the browned bits

(deglazing) and pour it all into the gently simmering peas. Add more

hot water (or vegetable broth, if you have it) to the peas if they're

getting too thick. You decide how thick you want your soup to be.

 

Now add whatever vegetarian broth powder/liquid you generally use to

give a flavor boost. I get Rapunzel's through the food co-op,

although it's gotten pretty expensive now that the US $$ is so weak.

Still, it's really the best one I've found...

 

Add a splash of tamari (naturally fermented soy sauce, not the salt

water and carmel coloring version sold in regular supermarkets) and/

or salt to taste.

 

Let everything simmer til flavors are blended and dellcious. At this

point I sometimes stir in some yelow miso (shouldn't be boiled) to

add a bit more salty/umami flavor).

 

Serve with a crunchy salad, good bread and (this time of year) fresh

apple cider.

 

Provecho!