I can’t eat lentil soup anymore. The reason is I made so much of it last winter, sort of overdid a good thing. Now I’ve got to let it rest. There are plenty of different kinds of soups, but I don’t easily shift gears in the soup department. Actually, there’s tasty, hearty, and easy to prepare pea soup. It’s hard to get it wrong. If you’re inclined to add too much water it’s simply not as thick – less water makes scooping it up with delicious slices of crusty bread, or great tasting crackers, easy. And it’s pure delight to open the refrigerator and see lots of it.
So I scooted over to a nearby organic market and bought a package of dried split peas, and two bags of vegetables, and added a few pieces of delicious-looking sushi to the cart. It was a sleeting, cold, dismal kind of evening. The kind of evening that found customers hovering over the dessert counter for comfort. Yes, it seemed a perfect evening for preparing pea soup and having its fragrance greet every room.
It was cold – definitely not a night to linger outside. I scurried back, and soon began chopping a big onion, diced 1 clove of garlic, and 6 carrots, and into the pot they went. Then I sifted through and rinsed 3 cups of dried split peas and added two cups of water for every one cup of dried split peas, 5 whole cloves, and Celtic salt and pepper to taste.
Adding a sliced steamed yam. and a few pieces of dulce is a nice touch. Look at the beauty of the colors before taking your first taste, and enjoy.