I don’t suppose I need to tell you how busy I am. It would be like me telling you I have 2 feet and 10 toes. It’s implied. We’re ALL busy right now, right? Where did all the time go? Were you all aware that Christmas is in 3 days?! THREE DAYS. Like, there’s today, then tomorrow and then there’s Christmas. That’s crazy.
So here’s a recipe that should have been posted weeks ago but it just didn’t happen. I’ve made it twice now, in the past couple weeks, and it’s been awesome (and highly praised among guests) every time. Both times I’ve made it, I served it with my newest quiche recipe (with my gluten free crust, I might add…)
It’s a simply wonderful meal. Emphasis on the simple AND the wonderful. It’s a vegan soup. But I’m not vegan. (I’m also not gluten free…) I was simply trying to make a soup without using pre made ingredients, that would take up more of my already sparse time and energy. And once I discovered that it was unbelievably tasty, without having to use a broth or stock of any kind, or wine or even crazy spices, I realized I had wrongly doubted the power in a simple dish. So now I wish to share it with you.
Make this soup when you’re feeling a cold coming on, make this when you have house guests this week, make it when you need a hearty but healthy meal after the holidays, make this when you’ve run out of money after Christmas and need something super duper cheap, and please make this with my Carrot Quiche.
Merry Christmas to you all!
(For the Honey-Roasted Carrot Quiche with Cumin and Feta recipe, follow this link: http://everydaychampagne.blogspot.com/2013/12/what-do-i-get-when-it-santa-birthday.html?m=0 )
*Abbey’s Split Pea Soup (shh…it’s vegan!!)
(Serves roughly 8)
-In a large soup pot, with a small amount of canola or olive oil, sweat out the following veggies, after seasoning liberally with kosher salt:
-1 medium white or yellow onion, diced
-4 carrots, peeled and diced
-2 stalks of celery, diced
-3 medium potatoes, skin left on
(No need to be fancy with the chopping, you’re gonna purée it all later…)
-While the veggies are sweating and becoming soft, throw in 2 bay leaves and one large sprig of fresh rosemary to perfume them. (I prefer to cover the pot during the sweating process.)
-Once everything is soft, add in a 1 pound bag of dried, split peas. Toss them with the veggies for a bit.
-Pour in 8 cups of water. Scrape the bottom of the pan to release any bits that may have gotten stuck. Season with a bit more salt (you will most likely be adding more later, so there’s no need to overdo it now.) Bring this to a boil and then reduce to a simmer.
-Simmer, uncovered, for 40 minutes, until the peas have completely softened.
-Remove the bay leaves and the rosemary stem. Using an immersion blender, purée until almost smooth. I like to see flecks of orange from the carrots and for the soup to have a little bit of texture to it, but you do what you like.
-Once you achieve the correct consistency, check for seasoning and add more water if it needs it. (It usually does and the leftovers will as well.)
-Pour in a good glug of the best extra virgin olive oil you have and serve hot.