The title of this post makes my soup seem really gross and mushy, but that’s not what I mean. I took two recipes for split pea soup, one from Joy of Cooking and one from Moosewood, and I took elements from each and combined them, kind of like this song.
Split Pea Soup: makes LOTS, enough for at least 6 people.
3 cups dry green split peas
7-8 cups water
1 bay leaf
2 tsp salt
3 cloves garlic
1 cup celery
2 cups carrots
1/4 tsp thyme
1 tsp sesame oil
1 dash cayenne
salt and pepper
1. Simmer the water, split peas, salt, and bay leaf for about two hours.
2. Chop all of the vegetables finely. You may notice the absence of onion, which is purely because the food order hadn’t come yet, and we had no onions in the kitchen. If you are going to include onion, put in about 3/4 of a cup, chopped.
3. Put in the vegetables about an hour before serving, and stir.
4. Season with salt, pepper, oil, cayenne, and thyme about half an hour before serving.
I’m a huge fan of split pea soup, and we happened to have lots of split peas in the kitchen. It’s the end of the summer, so I’m making a huge effort to use things up.
I also made cupcakes — finally! These were my birthday cupcakes. They’re the cookies and cream cupcakes from Vegan Cupcakes Take Over the World, and they are marvelous. I had three.
Tonight we’re going to a monster truck rally (meh) and then going grocery shopping (yay!), the whole staff. Should be fun.