[CH] PEA Soooop
Doug Irvine (dougandmarie@home.com)
Thu, 11 Jan 2001 21:13:36 -0800
Today, I delved into an old French Canadian cook book, published in 1938
and found a pea soup recipe which I took, modified, and enjoyed for
dinner tonight....dunno if there were any chile heads back then in
Quebec! The modifications were too numerous to differentiate, but here
is what I ended up with.....Doug's Yellow Split Pea Soup
12 ozs yellow dried split peas, picked over and rinsed
1 small yellow onion, chunked
1 medium carrot, chunked
3 stalks of celery, chopped
1 jalapeno chile, chopped
1/4 tsp savory
1/2 bay leaf
8 cups cold water or chicken stock
1 cup finely chopped ham
1/4 cup chopped celery leaves
2 tbls lemon juice
1/2 tsp Jim Campbell's smoked hab powder, OR 2 chipoltes, minced
salt and freshly ground pepper to taste
In a large soup pot, combine the split peas, savory, bay leaf and half
the stock, start to boil. Place 2 cups of stock(or water) in a blender
and add the onion, carrot, celery and chile, and spin this until well
mixed, and the veggies are small pieces, then add this to soup pot. Turn
to simmer and partially cover, and let this go for about an hour,
checking for liquidity once in awhile....do not let get too dry. Add
ham,
lemon juice, smoked hab powder(or chipotles) and let cook for another
half hour or more, adding water if needed. This is a thick pea soup, and
the flavor is wonderful, smokey and rich. For Rain, and any other vegans
add about half a lb of tofu, cut into small pieces. I also had some
gnochi which I added as well. With this, Marie made Judy Howle's recipe
of Chile Cheese Squares.....anyone want this recipe, ask Judy, or me. It
is also tremendous. First recipe posted for awhile, Happy New Year!!
Doug in BC