“…you will still find people who believe that soup will cure any hurt or illness and is no bad thing to have for the funeral either.” John Steinbeck, East of Eden
Holidays seem to be all about more. When they’re over, I like to clear the slate. I do some extra cleaning. I dejunk. I pare down our decor — sort of.
And, diet wise, I try to dial things way back with soup. All kinds of soup.
If you are like minded, here is a simple split-pea soup that can go on the stove after breakfast for a soul-warming weekend lunch or simmer away in a crockpot all day for a simple dinner. (Oven-warmed French bread is great for dunking!)
After sorting to check for things like pebbles and stems, rinse and drain 1 package (usually about 1 lb.) of green split peas. Put peas, 4 cups veggie stock and 2 cups water in a large stock pot or crock pot.
Add 1 peeled carrot and 1 rib of celery, thinly sliced; two cloves garlic, minced; 1 bay leaf; and 1 teaspoon rosemary. On the stove, bring to a boil, then simmer until peas are mushy soft. (At least a couple of hours will be needed.) In a crockpot, cook on high for 4-5 hours or low for 6-8 hours.
Remove bay leaf. Sample the soup, then add salt and pepper to taste. Now, stir and check fluidity. Add a bit of water if needed to reach the consistency that you like. Before serving, briefly insert a wand blender and partially puree soup. Add a squeeze of fresh lemon juice just before ladling into bowls. Stir in between bowls as peas will settle. This makes 4-6 servings.