We hosted six for a wine dinner last night, then stayed up late with streaming Netflix indulgence. There is much sleeping in (me until 6:00) and it’s a windy rainy day. We and an overnight guest drank coffee and had toast with tayberry jam for breakfast. And then talked and talked. I was the first to feel a need for lunch. This split pea soup was the result
- 1 Bag (a pint) of split peas
- 1 stalk celery
- 1/4 medium red onion
- 1 clove garlic
- 1 small shallot
- Olive oil and/or a bit of butter
- block of parmesan cheese
- water
Dump the bag of split peas into a big pot and add a quart of water, or a bit more if you like. Turn heat to high.
Finely chop the onion, celery, garlic and shallot. “Finely” means 1/4 inch or so. If you have carrot, add it. I didn’t so it’s not included in this example.
Have the peas come to a full boil yet? Yes? Turn them down to a simmer.
In a favored frying pan sauté the chopped veg over low heat until the onions clarify. Add to the simmering peas.
Grate some parmesan into the soup mix. “Some” means to taste. Just a little, an 1/8th ounce will do nicely.
Cover and simmer over low heat for an hour while you go do something else.
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