soup ‘n such

I love split pea soup! Those are some words I never planned on typing, but it’s true. Pea soup has become my favorite fall-time staple. It’s so easy to make, pretty healthy, and the tastiest. It isn’t the most photographic soup so you’ll just have to use your imagination.

What you need:
8 cups water, 2 cups green split peas, 1 stalk of celery (chopped), 1 large carrot (chopped), 1 small onion (chopped), 1/4 teaspoon thyme, a generous dash of red pepper, 1 bay leaf, and salt.

How to make it:
Combine water, peas, celery, carrot, onion, thyme, red pepper, and bay leaf in large stock pot. Season to taste with salt. Boil vigorously for 20 minutes, then reduce heat, cover, and simmer until split peas are tender. Press soup through fine sieve and reheat just to the boiling point. If the soup is too watery simmer uncovered until it reaches the consistence you like.

soup and such 2

Joel came up with the most delicious bread to go along with the soup. Take a loaf of ciabatta bread (or some other crusty bread), slice it in half, spread salted butter liberally on both sides, dust with garlic powder and fresh parsley, layer on freshly grated parmesan, and bake just until everything comes together beautiful.

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