I have an even faster way to produce just two servings. I buy a small tin of pease pudding, and add it to a selection of approriate diced vegetables, cooked in chicken stock, with herbs or seasonings added to taste. If I feel rash, I add a grilled bacon rasher or two, chopped up small, then blitz the lot in a blender. Yummy lunch for two on a chilly autumn day!
Oh yum, again! My very favorite soup and was interested to note that it was the Europeans who brought over the lentils I am fond of too. p.s.Somehow I knew you'd be a library lover!
Hi Snap, Thanks for the soup recipes.. I love split pea and ham soup ---and also lentils. YUM.. There's nothing better with a piece of cornbread on a cold evening for dinner.
I always soak my beans/peas overnight also. Don't think I'd take the shortcut. Hugs, Betsy
YUMMY ;--) Both are soups I love to eat! Hugs and blessings,
October 12, 2009 at 11:26 AM
I promised, a few posts back, to share my recipe for split pea soup and I'm going to do that. First, I'm going to share a link to one of my favorite blogs. I've mentioned Geninne's Art blog before. I love her birds. Her watercolors make me smile. She has done several videos showing her process and this is the last one where she adds the white ink. Talk about a steady hand. Check it out!
[Image] Here's the recipe for Split Pea Soup. It comes from my favorite cookbook: Campbell’s Great American Cookbook: A Culinary treasury of more than 500 best-loved recipes from Colonial times to the present. (Copyright 1984) You would think, because it was published by Campbell's soup that it would be recipe after recipe opening a soup can. Nope! It was Campbell's attempt to define American cooking. It really is a wonderful book and if you can find it, get it. It is, if nothing else, fun reading. I'm not sure why the soup was so good last time, except (forgive me my vegan/vegetarian friends), I used smoked ham hocks. OH MY! We are now looking forward to the weekend when it is supposed to get cool again (highs in the 70's instead of 90's) and another pot of split pea soup will be in order! Straight from the cookbook:
Old Fashioned Pea Soup
American Indians knew how to grow and dry beans, but Europeans brought peas and lentils to this country.Colonial pea soup had meat and vegetables added to it daily, changing its character from day to day. The “Pease Porridge” really might have been served hot, cold or “in the pot, nine days old.”
Begin: Day Ahead Makes 6 Servings
1 package (16 ounces) dry green or yellow peas 1 ham bone with meat 2 medium onions, chopped 1 teaspoon salt 1/2 teaspoon pepper
1. Soak peas in 8 cups water overnight, drain. 2. About 2 hours before serving: in 5-quart Dutch oven over high heat, heat 6 cups water, peas and remaining ingredients to boiling. Reduce heat to low. Cover; simmer 1 1/2 hours or until peas are tender. 3. Remove bone; cool until easy to handle. Cut meat from bone; discard bone. Cut meat into bite-sized pieces; return to soup. Heat. Yields 8 cups.
SPLIT PEA SOUP: Prepare as above but substitute 1 package (16 ounces) dry green or yellow split peas for whole peas and add 1 cup chopped celery, 1 cup sliced carrots, 2 tablespoons chopped parsley, 1/4 teaspoon ground nutmeg and 1 bay leaf. Discard bay leaf before serving.
LENTIL SOUP: Prepare as above but substitute 1 package (16 ounces) dry lentil for peas, and do not soak lentils in water. Add 1 cup diced celery, 1 cup diced carrots; 1 large clove garlic, minced; 1/4 cup tomato paste, 2 tablespoons wine vinegar, 1 bay leaf and increase water to 7 cups. Discard bay leaf before serving.
TIP: Soak peas the quick way: Add peas to boiling water, allowing 4 cups water for each cup dry peas. Over high heat, heat to boiling, boil 2 minutes, Remove from heat. Cover, let stand 1 hour. Drain and prepare as above. (For some reason, I don't think my soup tastes as good when I take the shortcut. May just be my imagination!)
8 Comments
Close this window Jump to comment formI have an even faster way to produce just two servings. I buy a small tin of pease pudding, and add it to a selection of approriate diced vegetables, cooked in chicken stock, with herbs or seasonings added to taste. If I feel rash, I add a grilled bacon rasher or two, chopped up small, then blitz the lot in a blender. Yummy lunch for two on a chilly autumn day!
October 7, 2009 at 8:30 AM
mmmm mmmm good!!!! I love split pea soup and it's so perfect on a cold fall day or in the middle of a cold winter!! Thank you for sharing this ♥
I too am a fan of Geninne's art...she uses amazing colour!
October 7, 2009 at 8:58 AM
Have a cozy split pea soup day, lovely Snap !
October 7, 2009 at 9:01 AM
Oh yum, again! My very favorite soup and was interested to note that it was the Europeans who brought over the lentils I am fond of too.
p.s.Somehow I knew you'd be a library lover!
October 7, 2009 at 3:14 PM
Yum! I really like lentil soup and will have to try the others. All sound delish! Thanks for the recipes.
I made a big pot of veggie beef soup today. Put three bags of it in the freezer for later and ate one large serving.
October 7, 2009 at 9:00 PM
Hi Snap, Thanks for the soup recipes.. I love split pea and ham soup ---and also lentils. YUM.. There's nothing better with a piece of cornbread on a cold evening for dinner.
I always soak my beans/peas overnight also. Don't think I'd take the shortcut.
Hugs,
Betsy
October 7, 2009 at 9:36 PM
I love split pea soup! Thanks for sharing your recipe. I was just thinking about this today and wondered if you had put it on your blog!
October 11, 2009 at 8:59 PM
YUMMY ;--)
Both are soups I love to eat!
Hugs and blessings,
October 12, 2009 at 11:26 AM