This past week I pulled Laurel’s Kitchen off the shelf. I still use it as a reference for specific nutrient values in food. Leafing through the pages I started to remember the many many times when this was my ‘go to’ book.
A new legume – split peas! The green and the yellow varieties can be used interchangeably. This soup recipe I made often when the boys were younger. What I love about the Laurel’s Kitchen recipes is that many of them are made with basic ingredients that you have on hand. When a child is sleeping and you can only work with what is in the cupboard, this book fits the bill! Simple, tasty, hearty and healthy!
I made only a few variations to this classic! Well, for us this is the ‘classic’ pea soup. No ham hock needed!
Split Pea Soup
1 large onion, diced (video ‘How To’ Chop An Onion)
1 T ghee, or oil
1 t celery seed
1 bay leaf
3/4 cup yellow split peas (or green)
1/4 cup barley, unhulled
6 cups water (or water and vegetable stock combination)
1 t salt, some pepper
1 carrot, diced
3 stalks celery, diced
1 sweet potato, diced (skin still on) OR 1 cup diced squash (raw)
1 t dried basil
1 t dried thyme
Melt the ghee over a medium heat and add the diced onion. Stir and cook, moving the onion so that it does not get too dark.
After 5-7 minutes, add the celery seeds and stir for another minute.
Rinse the split peas in a sieve and sort through for any stones. Rinse the barley under water in a sieve. Add the rinsed peas and barley to the onions and stir for a further minute. Then add the water/stock and the bay leaf. Turn the heat to medium high, stir, and bring it to the boil. Once the soup boils, reduce the heat to a simmer, cover and let it cook for a good 90 minutes. Check that the barley and peas are cooked before continuing with the recipe.
To the soup pot add the salt, black pepper, carrot, celery, potato or squash, and herbs. Continue cooking at a low simmer for 40 minutes. If needed add more liquid. Let the soup sit for 10-15 minutes, if possible, before serving. Taste, adjust the seasoning if necessary.
Serves 4.
Cost (approximate numbers)
Onion – $1.00
Split Peas – $1.00
Barley – $.75
Seasoning (bay leaf, celery seed, basil, thyme) – $.75
Carrot – $.50
Celery – $1.00
Sweet Potato or Squash – $1.00
 |
| Heart warming and Soul satisfying soup! Perfect for the lingering winter days. |