Split pea soup. Great for a dreary, damp April day. But not really recommended when you are on the late shift.
It took a little too long to cook, but it was worth the wait. I used the recipe from 1,000 Vegan Recipes, which I LOVE so far.
It was pretty easy to assemble, and then you just have to suffer through waiting for it to be done simmering. First thing, measure out some dry split peas, either half yellow and half green or all of the same. The recipe says 8 oz. of each. I have no idea how much 8 oz was so I weighed a cup of peas and 1 cup came to just about 8 oz., so I used 2 cups of split peas.
Then, chop up a medium sized onion, a carrot, and a celery stalk. Or more carrot if you are out of celery like I was. Heat up some oil in your soup pot and add the carrots and onions to soften. I also set some water to boil to make 2 cups of broth as part of the 7 cups of water/broth the recipe calls for.
While the vegetables were softening, I chopped up some potatoes. I used four small russet potatoes, skin on. Then add the potatoes to the pot plus one bay leaf.
When the broth is ready, if you are using, add it along with water. You’ll add 7 cups of broth and/or water or any combination you like. Let it come to a simmer and turn the heat down. Let it simmer until it becomes creamy. The recipe suggests an hour, but I think ours took longer. Ours also seemed to be a little on the thin side, but I was so hungry I didn’t care. It’s not the most photogenic soup.
But I dressed it up a little with some homemade bread (boule recipe baked in a loaf pan) and salt and pepper.
And then we slurped it up. Manny is not amused with the lack of cauliflower on the menu these days.