Ah, the inaugural post. Like a prologue to a novel, this should be the salacious introduction to my blog. Alas, I have no words of wisdom for you, but welcome and pull up a chair! This is my foray into the gastronomical world of food, drink, and good company. From recipes I've created (or adopted as my own... with credits, of course!), to restaurant reviews, to travelling adventures, I hope that you can take a piece of my world with you. I'm young and stupid. But with every recipe posted I promise satisfaction (and notes of caution with tales of culinary failures from the past) and happiness. I hope you love food the way I do, and you'll see that slaving over the stove is worth every bite!
So today, my friends, I'll keep it simple. I bring you.... SOUP! As the sun begins to shine in England (a rarity, indeed), I find that a comforting soup and salad (salad recipe to come) is the perfect light and fulfilling dinner meal. The recipes is adopted from California Pizza Kitchen and can be found on multiple websites, including one that claims to have the secret recipes of all restaurants.
I apologize for my camera. It's 6 years old... which is lightyears ago, in technology age. I've put it side by side with a picture from CPK (Credit to Chowhound), so you have a better idea of what it looks like. Vegetarian and Vegan friendly.
Split Pea Soup with Barley (Serves 8-10)
- 2 cups split peas (dried) - Use yellow or green (Note photos above). Equally yum.
- 6 cups water
- 4 cups chicken broth or vegetable broth
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 tsp. salt
- 1 tsp. granulated white sugar
- 1/4 tsp. dried parsley
- 1/4 tsp. pepper
- juice of 1 lemon
- 1/2 cup pearl barley
- 6 cups water
- 1 cup diced carrots
- 1/2 cup diced celery
- salt and pepper to taste
This split pea soup recipe is a nutritional powerhouse. It packs a whopping 12 grams of fiber and 13 grams of protein per serving. Per serving: 201 calories, 1 g fat, 0 mg cholesterol, 282 mg sodium, 37 g carbohydrate, 12 g fiber, 13 g protein, 45% Vitamin A, 9% Vitamin C, 4% calcium, 13% iron a (Healthy Cooking)
1. Rinse and drain peas in a colander. Then put them in a nice, large pot for soup with the next nine ingredients (through lemon juice). Bring to a boil, then lower heat to medium low and simmer for 60-75 minutes or until peas are cooked. (I would stir often, as the peas WILL stick to the bottom of your pot as they cook. Poor lost peas, you don't want to lose them to the dark side of your pot, now would you?)
2. Meanwhile, put barley and water in a large pot over high heat. Boil, then reduce heat to medium low and simmer until most of the water is absorbed, approximately 60-70 minutes. (Trust me you'll notice. If you feel that it's getting too dry and the barley is not as soft as you'd like it, feel free to add water. You can always...) Drain.
3. Either transfer pea mixture to blender in batches and puree. Or find a magical hand blender and blend in the pot to the consistency of your liking. Once all of the mixture is pureed, return it to a large pot. Add the barley, carrots and celery to the soup. Heat on medium low until warmed through. Season with salt and pepper to taste.
Other notes: I like my soup chunkier, so play with the water measurements to get the soup as thin or as chunky as you'd like it. I've also exchanged shallots for onions or have gone skim with the lemon juice. I also add a teaspoon of thyme, simply because it's wonderful. Lastly, if you are a meat eater, you can add bacon... but I like mine simple. It tastes just as hearty as the traditional pea soup with bacon.
