Friday, October 1, 2010
October 1st, a Rainy Nor'easter, and Split Pea Soup
On a day like this I like to think of a warm, welcoming meal, something to look forward to. I wish I had planned ahead and gotten my crock pot out for storm duty. That didn't happen, and since tonight I'm watching Henry while his parents enjoy an anniversary dinner (5 years today) dinner will likely be quick and easy. My "what if" dinner tonight would have been a pot of some slow-cooked soup. Here's a recipe for split pea soup with a little twist of chorizo or andouille instead of the standard ham. It's from the Food Network's Robin Miller. She's a home-maker turned TV cook who knows how to pull meals together to please her family and her audience. My sister Patsy LOVES pea soup, and if you can get past the Linda Blair of it all, be fair and give it a real try. Pea soup is delicious! This one couldn't be easier. The crock pot does all the work! So, set it up, let it go, and serve it up with a loaf of crusty bread and a little butter. Now here's a meal worth staying in for.
SPLIT PEA SOUP
* 1 pound green split peas
* 10 cups reduced-sodium chicken broth
* 1/2 pound diced chorizo or andouille sausage
* 1 1/2 cups diced carrot
* 1 cup diced shallot
* 1 cup diced celery
* 2 cloves garlic, minced
* 2 bay leaves
* Salt and freshly ground black pepper
Combine all ingredients in a slow cooker. Cover and cook on low for 6 to 8 hours or on high for 4 to 5 hours. Remove bay leaves and season with salt and black pepper before serving.
Photo image: http://peaandhamsouprecipe.com/images.jpg