No, I’m not suggesting you need to finish this soup three ways, I just couldn’t decide. I kept the carrots and celery, but then, right when I was about to puree the soup I realized somehow for the first time that it might not need it at all? Peas, split, naturally collapse in soup so the texture was already halfway smooth why nudge it further? I then tried three different finishes. ![]() Instead, I swapped out my usual chopped onion with a few thinly sliced leeks and loved every bit of the results. A lot of vegetarian split pea soups add potatoes for bulk, but I find it only further mutes a muted soup’s flavor. For me, it didn’t add enough to be worth changing my usual approach - a solid enough filter for any new recipe decision, you could say - which is a pile of vegetables and aromatics, broth, and split peas, cooked until tender and then pureed in all or part, and generally, if we’re being completely honest here, swiftly rejected by most people in my family for all the reasons listed above.īut I think this most recent version is on to something. The times I have made it with ham hocks, I didn’t find it life-changing. The fact that it was usually from Manischewitz probably could have explained the absence of ham hocks, but I don’t like to jump to conclusions or anything. Growing up, my mom made it from, well, tubes from the grocery store that included the dried peas and a seasoning packet and I thought the results were above reproach. I had been eating split pea soup for at least half my life before I realized it was not traditionally a vegetarian soup. ![]() It could be argued that split pea soup doesn’t help its cause by its, ahem, mushy texture that usually solidifies into a brick in a fridge overnight, which is why it surprised me as much as it did that when I mentioned making it - along with this black bread - in this food diary I kept for Grub Street last week, so many people asked me for the recipe. ![]() If you know people who stand up and cheer when they hear that it’s a split pea soup for dinner kind of evening, you know amazing, rare unicorn people I would like to have over for dinner more often. Its signature hue of mushy pea green will never be prized as fashionable by anyone but the unfashionable likes of me. Here are a few things I know to be true: Split pea soup is never going to win the winter soup Olympics.
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