I’m Staying Put for Split Pea Soup!

Soups / February 13, 2014

As I write this blog entry, there’s roughly two inches of ice on the windshield of my car. I say roughly because I’m not going outside when there’s a 12 degree wind chill factor, to measure it. Surely you agree that this estimate provides enough detail for this editorial. You’re reading a food blog, not Meteorologists Weekly. When I wake up in the morning, chances are this layer of ice will have fortified itself, and all surfaces, organic and man made, will will be encased in a transparent barrier of doom; a cocoon of rigid H20 that mocks my 98.6 degree ambient internal temperature and insures I will stay in my nice, cozy home the whole day.

It’s February in Charlotte, NC. That means that even though we are in the midst of Winter’s fury, next week it could be 65 and sunny. (It was 72 last week at this time so I’m not kidding.) And just to make it interesting, the week after that could be fraught with torrential rains. The point is, enjoy whatever is happening outside, because the weather will change fast. It always does.

That’s one of the reason’s I’m staying put for my Split Pea Soup. With all the ice, indecision, and darkness going on beyond the threshold, the deep and satisfying flavors in this mellow medley of amber and green make it easy to keep your attention focused. A little bacon on top doesn’t hurt either.

Download the recipe using the link below.



Yellow Split Pea Soup with Bacon

Prep time 15 minutes/Cook time 35-40 minutes

Ingredients:

One 14 oz package Goya Yellow Lentils, rinsed and drained
2 small carrots diced small
1 half yellow onion diced small
1 large or two medium stalk celery diced small
½ lb bacon, cut into 1 inch squares
Salt and pepper
¼ t cinnamon
1/8 t turmeric
6 cups of water
3 Knorr Chicken bouillon cubes


Method:

  • In a large soup pan or Dutch oven, cook the bacon until almost crisp. Remove. Take out all but 2 T of the bacon grease. While hot, add the chopped onion, carrot and celery. Season with Salt and Pepper and sweat the vegetables, about 4 minutes. Add the hot water. Bring to a boil. Then add the three bouillon cubes. Still to incorporate. Add the turmeric and cinnamon and more salt and pepper if needed. Cover and cook on low for 35 to 40 minutes until the peas are tender and cooked. Seriously, the bacon grounds the flavors like crazy and the turmeric and cinnamon all blend together to enhance the vegetables. You won’t even taste it the combination is so awesome!
  • Garnish with the bacon. Can also top with scallions and either sour cream or Greek yogurt.


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