Well, here in the Pacific NorthWest, March has come in like a lion..., cold rainy, blustery days, we've even experienced the occasional explosive thunder clap or two...
Neither the dogs or I enjoy going out in this weather..., in fact, I prefer to be dry and warm (ditto say the dogs,) and in particular on days like these, I enjoy being in the kitchen, making something comforting, healthy and tasty...
Like this....
Split Pea Soup With Turkey Bacon
Here's the easy recipe:
INGREDIENTS:
. Olive oil
. 1 large yellow onion, peeled and chopped finely
. 2 large washed, peeled, finely sliced carrots
. 1 cup of washed, chopped celery
. 4 rashers of finely chopped turkey bacon
. 1.5 cups of rinsed dried split peas
. 1 tspn. of celery salt
. 1 bay leaf
. Sea salt & fresh ground pepper
. 7 cups of vegetable stock
(p.s this can be made into a vegan recipe by omitting the turkey bacon, or simply substituting a smokey tempeh or field roast type meat alternative.)
METHOD:
. Heat oil over moderate heat, add onions and cook for 5 minutes till they start to look transparent.
. Add carrots and celery and saute for 5 more minutes. Add celery salt, and chopped turkey bacon.
. After a few minutes all the veggies should be looking shiney and par-cooked, add the split peas.
. Stir the peas and veggies well then add the veggie stock and bay leaf, heat till it starts to boil then
turn down the heat to a low simmer, cover the pot, set your timer for 40 minutes (check on it a couple
of times, giving a gentle stir.)
. After 40 minutes the peas should be soft and the soup almost done, season with salt and pepper,
remove the bay leaf and puree the cooked veggies and stock. ( I have a hand held blender which
makes this job very easy.)
. Serve hot topped flavorful, chopped parsley (or whatever your favorite topping might be!)
BON APETIT !
Neinah
