I’ve gone on a complete split pea binge. I have been making it (or reheating it if I have left overs) every day for the last two weeks, no joke. (This lady needs her protein) I get home, grab what ever veggies I see first in the fridge, a few jars of some spices, the giant jar of dried peas, and make quick work of lunch. Chop chop, dump, splash, stir. I am a soup (stews and bisques too) master. Soup for lunch. Right in all ways and just needs to happen.
Sometimes I’ll make soup and it’s just good soup.%u00a0 Sometimes it will end up being really good .This soup, well this soup is really freaking awesome and is my new go to for split peas. Thick and creamy, mildly sweet from the parsnips and ginger, but mellow at the same time. Add a little or a lot of pepper (lots of pepper here) and you got yourself perfection.
Soup that warms you up from the inside out and leaves you happy and full.
Split pea for life!
The stuff. Dried split peas, parsnips, a carrot, and onion, some Italian seasoning, ground ginger, bay leaves, and salt and pepper. Also need water.
Chop the veggies. Smaller chunks are good, but don’t worry to much, it’s all getting blended up anyway.
Now toss all those veggies into a big heavy bottom pot and mix in all the spices. Stick o stove with a splash of water and turn up the heat to give the veggies and spices a few minutes alone to active all the goodness.
Once the smell hits you nose and the veggies look like they need some water, dump in the split peas and add enough water to completely cover everything plus a few extra inches. Bring the pot to a boil then turn down to low, stick a lid on pot, and let cook. Check an stir every 10 minutes or so. If it starts to look dry, add in another few cups of water.
Peas are soft, veggies are cooked and now soup is almost ready to go.
Just blend it until smooth. Take liberty hear and smooth it as much or as little as you like. Also if you want to thin it out, just add more water. Want to thicken it up, just cook for a little while longer. ( spit pea is so easy).
And that is it.
You know what to do from here.
Soup time!
Stay warm and have a great weekend.
-C
makes a large pot of soup that will feed 4-6
1 pound dried split peas
1 medium yellow onion
1 large carrot
1 pound (about 4-5) parsnips
2 tablespoons Italian seasoning*
2 teaspoons ground ginger
2 bay leaves
salt and pepper
water
*Note. Italian seasoning is pretty basic and you probably have it, but if not you can make your own by mixing equal parts thyme, oregano, basil, and rosemary.
Start by rough chopping all the veggies and placing them in a large heavy bottom pot. Mix in the spices and bay leaves. Stick on the stove with a splash of water and cook for a few minutes to let the spices ans veggies heat up and smell all nice. Add in peas and enough water to completely cover everything in the pot plus a few inches. Bring to a boil, them turn heat to low, cover pot, and let cook for about 1/2 hour-45 minutes, checking and stir ever 10 minutes. If the soup seems to get too dry, just add in a few extra cups of water.
Once the veggies and peas are soft, turn heat off and using the blending device of your choice, blend until smooth. Season with salt and pepper to taste and eat hot but watch your tongue.
My winter farm share is coming to an end this week. One more pick and then a three week stretch until the summer share starts%u2026 WHAT AM I GOING TO DO!!! Stock up as much as I can is what.
I have been strategic about the roots and veggies that I have chosen to bring home the past few weeks.(My farm lets you pick what you want) %u00a0I know what I can buy at the store, things like carrots and potatoes, so I have been passing those up, but the roots like beets and celeriac%u2026 I have been bringing home baskets of those and hoarding them in the fridge and basement in preparation for the laps in farm fresh food and knowing that if I want to by these at the store it s going to coast me a million dollars %u00a0a pound. (a for real million dollars)
Yup, lots of roots around here, especially celeriac root which is fantastic.%u00a0I am kind of obsessed with celeriac, with its fibrous, knobby exterior, soft but almost meaty texture inside, and a flavor that %u00a0is close to celery but so much better. %u00a0I don’t know why it has taken me so long to do a posting featuring this amazing root vegetable %u00a0(I eat it almost every day)
So here, an amazingly tasty, hearty but not heavy, celeriac recipe. %u00a0Perfect for spring and the change into summer%u2026. Mustard roasted celeriac with an fanatic split peas gravy that will have you licking you bowl clean.
%u00a0The stuff%u2026.For the split pea gravy we have a carrot, a parsnip and a large onion chopped into small chunks. %u00a0Salt, thyme, a bay leaf and of course the split peas. Then there is the celeriac root* sliced into 1/2 inch thick rounds and some plain old yellow mustard .
*Note. I don’t peel my celeriac root. I really enjoy the fibrous exterior but realize that some don’t(The mister does not like it) so peel it if you want.%u00a0
Toss the chopped parsnip, carrot, onion and the spices into a pot on medium heat and let veggies sweat a few minutes until tender. %u00a0Add in the split peas and enough water to cover everything. %u00a0Turn pot on high and bring to a boil, then cover and turn to low. Make sure to give the pot a good stir ever few minutes and add more water if needed%u00a0
While the gravy is cooking, %u00a0take the celeriac rounds and brush each side with yellow mustard, sprinkle with pepper, and place on a baking sheet. Stick into the oven to roast for about 25 minutes, flipping the rounds after about 10 minutes.
Once the peas have soften, remove the bay leaf and puree until smooth and oh so creamy. Taste and add more salt and pepper if needed. If you find that the gravy seems to thick, just add in more water until it’s the consistency that you want.%u00a0The gravy is made, the celeriac is roasted%u2026 now we are ready to eat!!%u00a0Stick the celeriac on a plate and dump good amount of that gravy right on top. Feel free to add a bed of spinach, or a grain or anything you want, because why not, and also some chopped tomatoes for a little acid and prettiness.
Serve with the fanciest knife and fork you can find. Extra yellow mustard and sriracha sauce are great condiments to have close by.
Happy Tuesday!
-C
Mustard Roasted Celeriac with Split Pea Gravy
2 medium celeriac roots
6 tablespoons mustard
1 large carrot
1 medium parsnip
1 large yellow onion
2/3 cup split peas
2-3 cups water%u00a0
1 bay leaf
2 teaspoons thyme or italian spice mix
salt and pepper
spinach (optional)
diced tomatoes(optional)
Preheat oven to 400 degrees
Small dice the carrot, parsnip and onion and throw into a large pot. Spinkle with salt and pepper, add in the thyme and bay leaf and add a splash of water. Stick on stove on medium heat and stir. Let cook until the veggies become soft and fragrant. Now add in the split peas and 2 cups of water. Bring to a boil then cover and turn heat down to medium low. Let cook until the split peas become tender (about 25 minutes) string on occasion and adding more water if the peas are not completely summered while cooking.
Once the peas are tender, let cool for a few minutes, remove bay leaf, and either dump into a blender or blend with an immersion blender until nice and creamy. If gravy seems to thick, add in more water.%u00a0
Scrub or peel celeriac roots and slice them into 1/2 inch think rounds. Place on a baking sheet and brush mustard on both sides and spindle with pepper. Stick into oven for about 10 minutes, flip, then back into the oven for another 15 or so minutes, or unit the celeriac is tender.
When the celeriac is done remove from oven and %u00a0stick a few rounds on a bed of spinach (or not, or any kind of grain or green you like) Top with a hearty helping of the gravy and toss on some chopped up tomatoes.
Eat with at knife and fork like a fancy person.
I am a no fuss soup extraordinaire. %u00a0Whats in the fridge or freezer is whats going into the pot. Adding water, spices, tomato chunks or paste. Lentils or beans. Anything from creamy tomato, eggplant zucchini bisque, to one of my favorites%u2026 Split pea. There is no limitations to the soup combinations that can be created.
During these cold winter days in Vermont, I always have soup in my house. It’s a lunch time staple. .%u00a0I have a weekly standing lunch date with my sister and her little for soup. The fussy 2-year-old will dig right into her little bowl. Once she has thoughtfully emptied the contents of her bowl on herself and table, she goes in for everyone else’s. That’s%u00a0when you know it tastes good, when a 2-year old robs your soup bowl.
Today I%u00a0need a warm, comforting soup. Something to eat curled up on the couch with a good book and a cup of tea. Today its split pea!
Start with your veggies. Chop chop chop. You can do once consistent size, or a messy chop. It’s nice to have different sized bites in your soup. %u00a0This recipe calls for certain roots, but really, use whatever you want. I wouldn’t omit the carrots or onion, but anything else. Why not right?
Cooking down the veggies with the spices before adding the water and peas help to really bring out the flavors. I love a good spoonful or to of slightly%u00a0cooked vegetables. I could eat it just like this. But you really should add the peas and water%u2026 Its so worth it.
Added peas and water, this soup takes on a sewage type look. Hooray, that is exactly what we are going for! This point you %u00a0can let the liquid cook down even more or leave it a little thin.%u00a0%u00a0The consistency is up to you. If you choose to keep it on the thicker side just know that if you save any in the fridge, it will get considerably thicker. When going to heat up, just add more water and maybe another pinch of salt.
I like to add a little bit of texture to the last stage of my soup. Throw in a handful of finely chopped cabbage and let that sit for a few minutes, just to get the tiniest bit tender%u2026. Right! You want to make this so bad and you can. It a saturday. So have fun, this soup is all about warmth and comfort and what makes you happy.
Split Pea Soup
Ingredients
2 large%u00a0carrots
2 stocks celery
1 parsnip
1 medium onion (any kind will do)
small head of cabbage
1 pound of dried split peas
teaspoon thyme
teaspoon marajoram
1 teaspoon rosemary
2 bay leaves
salt and pepper
Clean and chop carrots, celery, onion, and parsnip into smallish chunks. Shredd cabbage , leaving a handful or two to the side for later. %u00a0Place in a 8 quart pot on low heat. %u00a0Add in all spices and a pinch or two of salt and pepper. Let cook for 10 minutes giving it a stir or two.
When vegetables have cooked down a bit, add in split peas and enough water to cover the contents. Bring to a rolling boil, half replace lid and turn heat down to low %u00a0Let simmer for about 45 minutes, stirring occasionally. The split peas will expand and will suck all the water or of the pot so add water when needed. Simmer until %u00a0soup is at %u00a0desired consistency, The last few minutes of cooking, add the rest of the chopped cabbage and replace lid. Salt and pepper to taste.
THE LOVELY CRAZY
September 18, 2019 by maximios • Blog
I’ve gone on a complete split pea binge. I have been making it (or reheating it if I have left overs) every day for the last two weeks, no joke. (This lady needs her protein) I get home, grab what ever veggies I see first in the fridge, a few jars of some spices, the giant jar of dried peas, and make quick work of lunch. Chop chop, dump, splash, stir. I am a soup (stews and bisques too) master. Soup for lunch. Right in all ways and just needs to happen.
Sometimes I’ll make soup and it’s just good soup.%u00a0 Sometimes it will end up being really good .This soup, well this soup is really freaking awesome and is my new go to for split peas. Thick and creamy, mildly sweet from the parsnips and ginger, but mellow at the same time. Add a little or a lot of pepper (lots of pepper here) and you got yourself perfection.
Soup that warms you up from the inside out and leaves you happy and full.
Split pea for life!
The stuff. Dried split peas, parsnips, a carrot, and onion, some Italian seasoning, ground ginger, bay leaves, and salt and pepper. Also need water.
Chop the veggies. Smaller chunks are good, but don’t worry to much, it’s all getting blended up anyway.
Now toss all those veggies into a big heavy bottom pot and mix in all the spices. Stick o stove with a splash of water and turn up the heat to give the veggies and spices a few minutes alone to active all the goodness.
Once the smell hits you nose and the veggies look like they need some water, dump in the split peas and add enough water to completely cover everything plus a few extra inches. Bring the pot to a boil then turn down to low, stick a lid on pot, and let cook. Check an stir every 10 minutes or so. If it starts to look dry, add in another few cups of water.
Peas are soft, veggies are cooked and now soup is almost ready to go.
Just blend it until smooth. Take liberty hear and smooth it as much or as little as you like. Also if you want to thin it out, just add more water. Want to thicken it up, just cook for a little while longer. ( spit pea is so easy).
And that is it.
You know what to do from here.
Soup time!
Stay warm and have a great weekend.
-C
makes a large pot of soup that will feed 4-6
*Note. Italian seasoning is pretty basic and you probably have it, but if not you can make your own by mixing equal parts thyme, oregano, basil, and rosemary.
Start by rough chopping all the veggies and placing them in a large heavy bottom pot. Mix in the spices and bay leaves. Stick on the stove with a splash of water and cook for a few minutes to let the spices ans veggies heat up and smell all nice. Add in peas and enough water to completely cover everything in the pot plus a few inches. Bring to a boil, them turn heat to low, cover pot, and let cook for about 1/2 hour-45 minutes, checking and stir ever 10 minutes. If the soup seems to get too dry, just add in a few extra cups of water.
Once the veggies and peas are soft, turn heat off and using the blending device of your choice, blend until smooth. Season with salt and pepper to taste and eat hot but watch your tongue.
I have been strategic about the roots and veggies that I have chosen to bring home the past few weeks.(My farm lets you pick what you want) %u00a0I know what I can buy at the store, things like carrots and potatoes, so I have been passing those up, but the roots like beets and celeriac%u2026 I have been bringing home baskets of those and hoarding them in the fridge and basement in preparation for the laps in farm fresh food and knowing that if I want to by these at the store it s going to coast me a million dollars %u00a0a pound. (a for real million dollars)
Yup, lots of roots around here, especially celeriac root which is fantastic.%u00a0I am kind of obsessed with celeriac, with its fibrous, knobby exterior, soft but almost meaty texture inside, and a flavor that %u00a0is close to celery but so much better. %u00a0I don’t know why it has taken me so long to do a posting featuring this amazing root vegetable %u00a0(I eat it almost every day)
So here, an amazingly tasty, hearty but not heavy, celeriac recipe. %u00a0Perfect for spring and the change into summer%u2026. Mustard roasted celeriac with an fanatic split peas gravy that will have you licking you bowl clean.
*Note. I don’t peel my celeriac root. I really enjoy the fibrous exterior but realize that some don’t(The mister does not like it) so peel it if you want.%u00a0
While the gravy is cooking, %u00a0take the celeriac rounds and brush each side with yellow mustard, sprinkle with pepper, and place on a baking sheet. Stick into the oven to roast for about 25 minutes, flipping the rounds after about 10 minutes.
Serve with the fanciest knife and fork you can find. Extra yellow mustard and sriracha sauce are great condiments to have close by.
Happy Tuesday!
-C
Mustard Roasted Celeriac with Split Pea Gravy
Preheat oven to 400 degrees
Small dice the carrot, parsnip and onion and throw into a large pot. Spinkle with salt and pepper, add in the thyme and bay leaf and add a splash of water. Stick on stove on medium heat and stir. Let cook until the veggies become soft and fragrant. Now add in the split peas and 2 cups of water. Bring to a boil then cover and turn heat down to medium low. Let cook until the split peas become tender (about 25 minutes) string on occasion and adding more water if the peas are not completely summered while cooking.
Once the peas are tender, let cool for a few minutes, remove bay leaf, and either dump into a blender or blend with an immersion blender until nice and creamy. If gravy seems to thick, add in more water.%u00a0
Scrub or peel celeriac roots and slice them into 1/2 inch think rounds. Place on a baking sheet and brush mustard on both sides and spindle with pepper. Stick into oven for about 10 minutes, flip, then back into the oven for another 15 or so minutes, or unit the celeriac is tender.
When the celeriac is done remove from oven and %u00a0stick a few rounds on a bed of spinach (or not, or any kind of grain or green you like) Top with a hearty helping of the gravy and toss on some chopped up tomatoes.
Eat with at knife and fork like a fancy person.
During these cold winter days in Vermont, I always have soup in my house. It’s a lunch time staple. .%u00a0I have a weekly standing lunch date with my sister and her little for soup. The fussy 2-year-old will dig right into her little bowl. Once she has thoughtfully emptied the contents of her bowl on herself and table, she goes in for everyone else’s. That’s%u00a0when you know it tastes good, when a 2-year old robs your soup bowl.
Today I%u00a0need a warm, comforting soup. Something to eat curled up on the couch with a good book and a cup of tea. Today its split pea!
Start with your veggies. Chop chop chop. You can do once consistent size, or a messy chop. It’s nice to have different sized bites in your soup. %u00a0This recipe calls for certain roots, but really, use whatever you want. I wouldn’t omit the carrots or onion, but anything else. Why not right?
Added peas and water, this soup takes on a sewage type look. Hooray, that is exactly what we are going for! This point you %u00a0can let the liquid cook down even more or leave it a little thin.%u00a0%u00a0The consistency is up to you. If you choose to keep it on the thicker side just know that if you save any in the fridge, it will get considerably thicker. When going to heat up, just add more water and maybe another pinch of salt.
I like to add a little bit of texture to the last stage of my soup. Throw in a handful of finely chopped cabbage and let that sit for a few minutes, just to get the tiniest bit tender%u2026. Right! You want to make this so bad and you can. It a saturday. So have fun, this soup is all about warmth and comfort and what makes you happy.
Split Pea Soup
Ingredients
Clean and chop carrots, celery, onion, and parsnip into smallish chunks. Shredd cabbage , leaving a handful or two to the side for later. %u00a0Place in a 8 quart pot on low heat. %u00a0Add in all spices and a pinch or two of salt and pepper. Let cook for 10 minutes giving it a stir or two.
When vegetables have cooked down a bit, add in split peas and enough water to cover the contents. Bring to a rolling boil, half replace lid and turn heat down to low %u00a0Let simmer for about 45 minutes, stirring occasionally. The split peas will expand and will suck all the water or of the pot so add water when needed. Simmer until %u00a0soup is at %u00a0desired consistency, The last few minutes of cooking, add the rest of the chopped cabbage and replace lid. Salt and pepper to taste.
ENJOY!!!!!