{"id":1617,"date":"2021-01-04T08:24:45","date_gmt":"2021-01-04T12:24:45","guid":{"rendered":"http:\/\/goddessgrub.com\/blog\/?p=1617"},"modified":"2021-11-04T06:01:32","modified_gmt":"2021-11-04T10:01:32","slug":"a-favorite-split-pea-soup","status":"publish","type":"post","link":"http:\/\/goddessgrub.com\/blog\/a-favorite-split-pea-soup\/","title":{"rendered":"A Favorite Split Pea Soup"},"content":{"rendered":"
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Split Pea soup Image kalhh, Pixabay<\/center><\/p><\/div>\n

Split pea is a favorite of mine because I can make it in 35 minutes. Even though I make only one quart of it at a time, I saute my vegs in a 2 quart pot so I can get them all browning and carmelizing.\u00a0 (Double the recipe if you want 2 quarts.)<\/strong><\/span><\/p>\n

<\/p>\n

For one quart, I begin by washing and preboiling 3-4 oz of split peas for 5 minutes, rinsing them again, add new water, boil again for 5 more mins, then rinse again, cover with water and let simmer while you chop.\u00a0 \u00a0<\/em><\/span><\/strong><\/p>\n

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Here I’ve added sweet potato, ham and kale. As usual, I underestimated pot size and it needs more liquid!<\/center><\/p><\/div>\n

I start with a tsp of olive oil <\/span>and chop a large onion<\/span>. I like a lot of onion. I get it carmelizing in the pan and add 2 chopped carrots<\/span> and \u00a02 chopped celery stalk<\/span>. I like equal carrot to celery ratio. If I chop them fine enough, I don’t have to zap them later with the hand mixer.\u00a0<\/span><\/strong><\/p>\n

I let that all cook together while I chop 6 garlic cloves<\/span>. I like a lot of garlic also. I add the garlic in, then thinly slice and then chop a small white potato and a small sweet potato<\/span>. if I keep it thin enough, the potatoes will melt right into the soup, thickening it.<\/span><\/strong><\/p>\n

Then I add the peas with their water\u00a0and enough lowfat chicken broth<\/span> to cover it by 2. This recipe is without ham but add it here if you like.\u00a0 I don’t miss the umami flavor of ham because I add 1 tbsp Three Crabs brand Fish Sauce<\/a>. Sounds gross if you’re not used to it. Don’t smell it or taste it on its own. But for high umami flavor, it’s my go to lowfat version of adding a ham hock. If you use the fish sauce, you’ll need less salt. I add a tsp of salt as well as the fish sauce.<\/em><\/span><\/span><\/strong><\/p>\n

I add 1\/2 tsp each of liquid smoke<\/span>, cumin, basil, poultry seasoning, <\/span>a tsp of oregano and basil,\u00a0 a tsp of<\/span> fresh thyme leaves<\/span>, and a tsp squirt of<\/span> tomato paste<\/span>.\u00a0 A shake and a half of cayenne<\/span> per quart of soup adds a kick without overheating it. <\/span><\/strong><\/p>\n

Here’s where I add kale or collards or whatever kinda greens I have on hand, not just for the flavor but for the nutrition.<\/strong><\/span><\/p>\n

Then I set it on a low simmer<\/strong>, barely but steadily bubbling, and set my timer on 20 minutes. At 20 minutes I check to see if it needs more broth or water to taste. I like it a little soupy so I add more water and broth to keep it topped of. If you like it thick and chunky, keep the lid off as it simmers another 20 minutes.\u00a0<\/span><\/strong><\/p>\n

When it’s done, I can either use the hand mixer to make it very smooth, or I can just kind of whip it with a fork until it’s the consistency I like. I usually leave it chunky and soupy.<\/span><\/strong><\/p>\n

Soup for breakfast? Absolutely!<\/span><\/strong><\/p>\n

FOR A HOTTERY, SPICIER VERSION<\/span><\/h1>\n

Add a 1\/4 to 1\/2 tsp of crushed Szechuan peppercorns to a half tsp of cayenne or red pepper flakes per quart of soup, more if you like it hot.<\/strong><\/span><\/p>\n

I finally got the hang of how much hot-spice-ratio to Szechuan-peppercorn to get the mild burn mouth numbing effect I like.\u00a0 I use twice as much Sz peppercorn as I do cayenne\/red pepper flakes combined.) I can use more red pepper flakes, chilies and cayenne than I normally would bcz the Szechuan peppercorns make their flavor milder. I like the mouth numbing effect of the peppercorns especially with a velvety umami dish. <\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Split pea is a favorite of mine because I can make it in 35 minutes. Even though I make only one quart of it at a time, I saute my vegs in a 2 quart pot so I can get them all browning and carmelizing.\u00a0 (Double the recipe if you want 2 quarts.)<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1],"tags":[],"class_list":["post-1617","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p5vW9k-q5","_links":{"self":[{"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/posts\/1617","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/comments?post=1617"}],"version-history":[{"count":13,"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/posts\/1617\/revisions"}],"predecessor-version":[{"id":1791,"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/posts\/1617\/revisions\/1791"}],"wp:attachment":[{"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/media?parent=1617"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/categories?post=1617"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/tags?post=1617"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}