Split Pea Soup
john barry
"Bad hair day (every day)? Stained kitchen towel draped around my entire top half? Whatever. Nothing can get me down." - that's our Isla. Keepin' it real.
I’ve documented how much these kids love soup. Also, the utility of leftover Irish bacon. The ever-frugal provider in me loves that I can make a meal that everyone will eat (and ask for seconds of) that is essentially made up of scraps from the fridge and leftovers. The only thing that could make this a better Sunday lunch? S.N.O.W. Tons of it. Oh, and brownies, from our new neighbors - to counteract all of the calories burned making snow angels and shoveling the drive. Days like this make me feel less sorry for myself that we have to put up with the “bad” weather so many months out of the year. Kids teach you a lot. Mine have taught me to see things differently, to appreciate the wonder and fun in snow, the joy in anticipation of Christmas. I’m still not crazy about digging the car out or tackling most of the items on my December to-do list. But, instead of just feeling overburdened by the responsibility of buying gifts and fighting the cold, for the past few years, I’m also remembering to enjoy it all a little more.
I really enjoy making this soup and how everyone lingers around the kitchen waiting for it to be ready to eat. Even the kids who, like most their age like something one minute and detest it the next, are guaranteed to eat a big bowl of split pea soup. Why wouldn’t they? It’s like comfort in a bowl. Perfect for a snow day.
Split Pea Soup
About 8oz of leftover Irish Bacon (cooked)
1 large carrot, cut into small pieces
2 stalks of celery, chopped
1 medium onion, diced
2 garlic cloves, minced
1 bay leaf
About 3 sprigs of thyme
6 cups chicken stock or broth
1 ½ cups dried green split peas
½ tablespoon butter
1 tablespoon olive oil
Salt and pepper to taste
Place butter and olive oil in a large heavy bottomed pot over medium heat until butter is melted and starts to bubble.
Add carrots, onion and celery and cook until onion starts to become translucent, about 6 minutes, turn down the heat if vegetables start to brown.
Add garlic, bay leaf, thyme and a little bit of salt and cook about two minutes more.
Add bacon and split peas and stir.
Add chicken stock or broth, bring to a boil, then lower the heat and let simmer for 1 hour to 90 minutes or until peas soften enough to thicken the soup. Serve with fresh parsley, bread or rice.
