pea soup

Tuesday, November 30, 2010

Today was a much better day. No one hit my car, I made pea soup and I got new slippers.  They look like ugg boots mixed with socks. My feet are burning hot but I don't want to take them off.
my new slippers, upside down

I also wrote out what I want to make for Christmas baking, but I know that list will change at least 4 - 5 times between now and Christmas, so I'll just guess and stock up on the basics. It's all about changing your mind last minute. It makes it more fun. Or stressful. Whichever.

Usually when you make pea soup you need a ham bone and it needs to cook forever. Literally hours. When I first asked my mom how to make pea soup, these were her exact instructions. Take a ham bone or ham hock, put it in a pot of water and cook the crap out of it. Then add peas, carrots and onions, take out the bone and cook the crap out of that. Ummmm, so how long is that ?

Not really much of a recipe. So I'm giving you one. This is made a little different, it's one for those of us who don't have time to "cook the crap" out of your soup. I use bacon to get that ham flavour, and I don't put my carrots and onions in the food processor cause I like a chunkier soup.

Tastes just as amazing as the one that will take hours to make. Just in less time.

Pea soup

If you like a smoother soup, place raw onion and carrots in the food processor. Skip the cooking step and add them in when you add the broth and peas. 

2 carrots, finely chopped
1 large onion, finely chopped
4 slices bacon, chopped
8 cups chicken broth
1 450g bag green or yellow split peas
salt & pepper to taste

In a large saucepan over medium heat, cook onions, carrots and bacon until onions are tender and translucent and bacon is thoroughly cooked but not crispy. About 5-10 minutes.

Add broth and peas, bring to boil.  Once boiling, turn down to medium low and simmer for 40-45 minutes or until peas are soft and have broken down.

Serve immediately or can be frozen in individual containers for quick and easy weeknight meals.