Here's
your excuse to go hide in the kitchen away from the rainy dreary
weekend day. Now you can dream, fantasize, and just plain LOVE the
ones you are cooking for. Picture how their grandmother or even great
grandmother used to make a home made soup just for them. Soon
the smells that just can not be equaled will fill the room. Forget
the childhood version from a can. Sure you could even use frozen peas
– the internet is full of such recipes. Yet here is a version to be
lovingly made over a couple of hours on a chilly winters day.
Pea
soup has been eaten since antiquity;
Greek
street vendors in
500 BC sold hot pea soup in Athens. A soup made with yellow
split-peas is called a London
after the thick yellow smogs London used to be famous for. (Thick as
pea soup). It
is called gule
ærter in
Denmark where
yellow peas are also
used. In the United States, "Split
Pea Soup" is a
green soup with visible peas, pieces of ham, and carrots.
Ingredients
1
lbs dried split peas, sorted, rinsed and divided
4
cups water + 4 cups chicken broth
1
cup chopped onion
1
cup finely chopped celery
1
cup carrots, cut into ¼-inch slices
4
cloves garlic chopped
¼
teaspoon pepper
Do
your cutting: chop the onion, carrots and celery into separate
bowls. About a cup full each. Then chop the garlic about a
tablespoon or two full.
Pick
over the dried split peas and discard any grit or discolored peas.
Do
it the easy way with a large bowl and a small bowl. Pour a couple
of Tbs of peas at a time into the small bowl,. Using a wet finger
pull out any peas that look funny to you but don't obsess over it.
Place
in a bowl, and cover them with water. After a minute or two, remove
any skins or split peas that float to the top. Finally, rinse the
split peas in a colander. Dish out about a third or so into a
smaller bowl and set aside.
Heat
the large bowl of peas and the liquids to boiling. Lower the heat
and simmer uncovered for 40
minutes.
Skim
off
the foam while cooking.
Stir
in onion-celery mix. Add ham, carrots and the rest of the peas.
Season with salt & pepper. Heat to boiling; reduce heat. Cover
and go back to simmering for another
40 minutes.
Stir
frequently to keep the solids from burning on the bottom. Taste
for salt and pepper.
Serve
with a fresh hot bread and maybe a spoonful of non-fat Greek style
yogurt floating on top.
8
Servings:
- Calories from Fat 20 Total Fat 2 g, Cholesterol 15 mg, Sodium 30 mg,
- Potassium 690 mg, Total Carbohydrate 33 g, Dietary Fiber 13 g, Protein 17 g
For
our music tonight: https://www.youtube.com/watch?v=cMPSgFkuQXk
Happy
to be serving my Master Indy
socialslave
To
satisfy and restore.
To
nourish, support and maintain.
To
gratify, spoil, comfort and please,
to
nurture, assist, and sustain
…..I
cook!
Please
buy slave's cookbook:
The
Little Black Book of Indiscreet Recipes
by
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