You may have guessed that we like split pea soup, both in this more liquid version, and in the manner of porridge, where the whole of it is a lot thicker. I add onions, carrots, and celery to either kind. It comes out “porridge”, when it cooks longer than I had intended. The peas all break down and it becomes thick.
I never seem to have any mayonnaise, so I always use Cole slaw dressing as a binder (lightly) in this sort of dish – the potato salad. It gives an extra sparkle to the flavor of almost anything where you would use mayonnaise. A pint jar seems to last about six months, so the extra cost isn’t really relevant. Commercial potato salad always has too much of a sweet taste for me. I put in extra pickle relish and use Dijon mustard for additional extra bite. A few sprinkles of a citrus vinegar adds a little something, too, without twisting your taste buds into a knot.
I keep a bag of Macademia Nuts around as a twice-weekly treat. They are so expensive, that I am glad I am the only one who eats them in this household. ;-> I keep them in the freezer, and just take out a few to thaw, and eat them one at a time over a long period of time. Seems more decadent that way, somehow!
And an olive for garnish? 🙂
I’d like more detail on how you make your pea soup (meatless).
Sure thing. It’s delicious, and really easy. I used the broth from having boiled the remnants of a ham, but you can use any broth you like.
So, here’s how:
Saute onions, celery, carrots. Add broth (or water and some sort of bouillon cube or paste). Add split peas that have been presoaked, and cook the whole thing for about half an hour. I usually serve with brown rice because the soup is pretty rich tasting.
Soaked split peas, you ask? Well, you don’t really need to soak them like regular dried beans, but they cook up pretty quickly if you have been letting them soak in a vacuum bottle with hot, hot water for a few hours. Just put them in when you are making breakfast. They won’t be soft by the time you use them in the soup, but will cook up nicely in the ~half hour that you will let everything simmer. It takes just about the same amount of time to soften the split peas as it does to cook the veggies and let the flavors meld together.
If you like the mushy kind, go easy on the water and let it cook a lot longer. The peas all disappear into mush, as do the veggies, pretty much. Blech!
Soup&salad is my favorite combination for lunch or dinner! Colorful photo ❤
Thanks for stopping by and liking my post. Much appreciated!