End of winter split pea soup ~ Ham Pie Sandwiches

30 March 2011

End of winter split pea soup

You guys, I'm sick. Boo. I guess I shouldn't have walked around in the pouring rain for quite as much of last week. Or, you know, spent time with John while he was sick this weekend.

Anyway, this requires soup. Oh, leftovers, you'll make everything ok.

If you don't know the secret to making good split pea soup without a ham hock, here it is: liquid smoke.

Split pea soup with greens

olive oil/etc
bay leaf, marjoram, paprika
veg broth
split peas
liquid smoke
kale/other appropriate greens
salt, pepper

First, cover about a cup of split peas (picked over for rocks and etc.) with hot tap water. Let them soak while you start the aromatics. This will cut down on cooking time later. If you need to make veg broth, start that early as well.

So. Heat up a soup pot. Soften a chopped onion, a few cloves of minced garlic, and a scrubbed and diced carrot in some olive oil, or another oil of your choosing. Add fresh parsley, a bay leaf, and some marjoram and paprika; stir together and cook until very fragrant. Your pot should look like this:

Add two to three cups of vegetable broth and bring the pot to a boil. Drain your split peas and add them to the soup. Simmer the entire business, covered, for about a half hour to 45 minutes.

While the business is cooking, wash and finely chop a big handful of greens. I used kale. Set your greens aside for a bit.

When the peas are soft (or, as I like to call them, "edible"), season the soup with salt, pepper, and just a few drops of liquid smoke. This stuff is powerful, so go slowly and taste before each addition. Do not leave the bottle uncapped; do not drop it on the floor. You don't want to deal with the fumes from a spill.

Ok. Do you like your soup rough and rustic, or do you like a smooth texture? If you so desire, puree your pot of soup with an immersion blender. If the result is too loose, simmer off some moisture; if it's too thick, add more broth.

Add your greens to your soup. If if you're using tender greens such as spinach, they'll wilt right in. Tougher greens like kale will require a couple minutes over the heat. Either way, you'll end up with a substantial pot of smoky pea soup with clumps of tasty greens.

Correct seasonings, top with excess parsley, and eat with copious toast. Then go to sleep.


Jes said...

Love the carrot and greens in your split pea soup! I was just thinking this morning that I need to use the rest of my split peas in the pantry this week. Hope you feel better soon!!!

Eileen said...

Thank you! I will feel better by sheer force of will.

I totally want to just eat greens in everything, don't you?