Sunday, February 9, 2014
Soup of the Week #4 - Pea Soup
Although the Moosewood recipe is a vegetarian one, I adapted it by using stock I made with a ham bone.
Each time I make pea soup it is a bit different depending what vegetables I have on hand. This time added parsnips and turnip. The soup turned out delicious and creamy (without dairy).
This soup needs to simmer a long time - so give yourself a few hours at least to make. It will be worth the time.
Simmer 3 cups of split peas in 5 cups of water or stock with 1 bay leaf. Recipe also called for 2 tsp of salt, but I omitted this as I used ham bone stock, which is salty enough.
Next I added a cup of chopped onion, 3 cloves of crushed garlic, 1 cup of chopped celery, 2 cups of sliced carrots, 1 cup of sliced parsnips and 1 small rutabaga (turnip), cut up in small pieces, 1/4 tsp dry mustard, 1/4 tsp of dried thyme, a couple of drops of sesame oil and 3 tbsp of vinegar. Simmer until vegetables are tender.
Garnish with parsley