Wednesday, November 23, 2011

split pea soup for a cold and rainy day

King Winter seems to be gripping on as long as he can this Spring. The weather reminds me a lot of April in Canada- wet and cold with a warm teasing kind of day now and then. But I'm not complaining- I do not cope well in 40˚ heat.

My favourite part about this kind of weather is the amount of cooking and baking I can do in comfort! There's nothing easier and more satisfying than a bowl of hearty soup filled with legumes and vegetables. Perfect after a morning of puddle jumping and baking mudcakes.

Ingredients
2 cups split peas
8 cups vegetable stock (or homemade organic chicken stock)
2 potatoes, peeled and chopped
2 carrots, chopped
2 bay leaves
olive oil and/or butter
3 cloves garlic, minced
3 pieces celery, chopped
1 tsp mustard seeds
2-3 tsp herbs de provence (or just some nice Italian/French fresh or dried herbs like thyme, rosemary, basil or sage)

Directions
Saute the last 5 ingredients (celery, herbs and garlic) for a few minutes until fragrant.
Add remaining ingredients and cook in a large stone or enamel pot for 3-4 hours until the peas are soft. You may blend in a food processor at the end of you like a smoother consistency but the soup will already be quite soft.
Remove bay leaves and garnish with fresh mint or a dollop of dijon mustard.
Serve with warm bread.


3 comments:

Brenna said...

This looks delicious! Perfect for the weather we are having lately (snow, wind, rain, fog,etc). This is going on to my meal plan for this week!

Brenna

Tricia said...

Perfect timing! I was just deciding what to cook for dinner. Looks good. Thank you :-)

Jode said...

Looks lovely...i miss soups when the hot weather arrives..thanks for sharing your recipe!
Jode

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