Split Pea Soup
Wait.. No Recipe? Yep we are in the Berkshires and we have no Internet connection for the next 24 hours… so today and tomorrows posts will have to happen tomorrow night. My apologies for the delay.
Keep on cookin!
Here it is!
2 Cups green or yellow split peas
10-12 Cups spring water, depending on the thickness you desire
2 Inches wakame, soaked 5 minutes
1 Medium red onion, in large dices
1 Medium burdock root, diced
1-2 Cups winter squash, in bite sized chunks
1 Cup leeks, sliced in about 1/2 inch slices on a diagonal
2-3 Tablespoons white miso
1 Tablespoon shoyu
1 Tablespoon lemon juice (optional)
Scallions or parsley for garnish
Sort and wash the split peas carefully. Cut the wakame from its tough stems and chop into 1-inch squares. In a 6-quart pot, bring water, wakame, and split peas to a boil. Skim off any foam that comes to the surface. Add onion, burdock, and squash. Boil for 2 minutes, then cover and simmer for 40 minutes. Add leeks , and simmer another 10 more minutes. For a really creamy soup, take about 3-4 cups of soup and puree it in a blender, then return it to the pot. In a cup or suribachi, dilute miso with a little water and mix it well until creamy. Add miso and shoyu to soup. Let simmer 4 minutes. Add lemon juice, if desired, and garnish.
-Brought this warm soup to a not so well mother in law
All recipes are printed with permission from Jessica Porter