Monday, November 29, 2010

Split Pea Soup

Over the past week or so, I've just been eating really simple food. A piece of fish, slow simmered. Vegetables either chopped and roasted, or just raw. Handfuls of nuts. Pieces of fruit.

I've discovered some interesting things. First, almost any vegetable is good roasted with salt. This works with fish too. I've never eaten a wide variety of fish, but I like the different flavors of all of them. But flounder is a little weird. On the downside, I've discovered that I don't like radishes. They are fine and crunchy when you stick them in your mouth, but then it starts burning. Yuck.

Moving on from things I've learned to things I've cooked, today, I decided to mix it up a little. And make yet another soup.

I know, you are probably thinking that soup is not really mixing it up for me. But I like it.

Split Pea Soup
1 1/2 cups dried split peas
3 cups water
1 leek, sliced
3 small radishes, diced small
2 cups spinach
dried oregano

Bring the water to a boil. Add the split peas and reduce to a simmer. It will take about a half hour for the split peas to soften and get tender. Add the salt - 1 or 2 teaspoons, the leek, the radish and the oregano. Raise the temp to medium heat and cook the soup until the leek and radish are tender. Add the spinach, just to the top of the soup, don't stir it in yet. Cover the soup with a lid for 3-4 minutes until the spinach wilts. Then stir it in, adjust the seasoning, and serve.

1 comment:

  1. Then you need to eat baby sweet radishes, which are really tasty in a salad. Ours from the farmer were small and white. Seriously, I was surprised at how good they tasted.