"What the heck" i said to myself "Might as well buy these and see what happens."
It's been a little chilly here in Austin, brisk and seasonal (sort of) feeling and we've been eating a lot of soup. We'd had several nights of tomato based dinners, so i thought about those split peas and the leftover veg stock i had in the fridge.
"Would you eat split pea soup if i made it" i said to my husband. "sure. What is that?" he's kind of a dork, but i love him and he'll eat about anything i make.
This particular recipe earned me 2 enthusiastic high fives. Hot dog! I just whipped it up last night, so tonight i'll make it again and pay more careful attention to amounts used.
My recipe was built around Alton Brown's (oh how i miss the food network) curried split pea soup. Once i learned i didn't have to soak the peas overnight, i was set.
- 1 onion, diced
- 4 cloves garlic, diced
- 1 jalapeno, diced
- 12 oz/ 1 1/2 cup yellow split peas
- 5 cups veg/chicken stock
- curry powder, about a dozen shakes
- turmeric, about 1/2 tablespoon
- chilly powder, about a dozen shakes or less, to taste
- sage- just a dash
- thyme - tiny pinch (not sure if these last two are essential to the recipe, but i threw them in the first time, so better be consistent.)
- salt and pepper to taste
Optional : serve with a garnish of turkey bacon, diced jalapeno, or chives.
Hmm, so last time i used HEB (Central Market) brand organic chicken broth. Tonight i used Pacific: half chicken, half veg stock. I'm thinking the central market stock was waaaaay better. I love Pacific's soups, but their stock was a little too earthy or something. I also used some of my saved turkey stock, which is of course delicious.
Also, last time i think i had a larger ration of pea to stock, we liked it thicker like that. Also, I had a harder time keeping some pea chunks in this batch as the jalapenos kept running away from the blender. Definitely try and keep some chunks, we preferred it that way.
After a hearty dinner like that: i better stay active and drawing today! www.mirandarmueller.com