As I have mentioned here before, we refer to my husband Randy as a “geographical vegetarian”. In other words, he is a meat-eater who eats veg at home because his wife, the cook in the family, is vegetarian. I am fortunate to have a husband who is not picky and is an adventurous eater, and who does not subscribe to the theory that all meals have to have a “protein”. But there are a few things that Randy does not like. His old list (pre-me) looked like this:
Cabbage (in spite of the fact that he loves coleslaw and sauerkraut)
Not too bad, huh? I have since introduced him to the glories thinly sliced brussels sprouts, red lentils, fresh English peas and this soup which has lots of cabbage. I also helped him realize that he only thought he didn’t like toffee because it rhymes with coffee (read the story here). He has mostly been converted with the exception of beets and coffee. (Yes, we live in Seattle. I know, I know.)
The other night I decided to press my luck and make a split pea soup. He has always told me that he hates split pea soup, but I got sneaky and used a recipe from my new Clean Food book which stars yellow split peas. I didn’t try and pull a fast one on him, I told him exactly what it was, but the yellow color made him willing to try it. I’m happy that I took a chance. He really liked this soup as did I. And so did Graham, he ate a whole bowlful without trying to put it in his shoes. (Name that story reference.)
One Year Ago: Peanut Brittle and Caramel Crunch Ice Cream Pie and Homemade Peanut Brittle
Note: There are a few must-makes on this site. That ice cream pie is one of them.
Golden Split Pea Soup
Adapted from Clean Food
This soup is very quick to put together but it has to simmer a long time on the stove. You can easily make it a day ahead and the flavor will improve (like most soups). It will become quite thick, so thin with water as necessary. I halved this recipe.
2 tbsp. olive oil
1 large onion, diced
4 garlic cloves, minced
4 stalks celery, diced
4 carrots, diced
2 cups chopped tomatoes
1 potato, peeled and diced
¼ cup mirin
2 tbsp. red wine vinegar
1/2 tsp. powdered mustard
4 cups golden split peas
10 cups water
½ tsp.salt and freshly ground black pepper
1 bay leaf
In a large soup pot over medium heat, sauté onion over medium heat until softened, about 5 minutes. Add garlic and sauté for another minute or so. Add carrots and celery and sauté for 3 minutes, then add the tomatoes, potato, mirin, vinegar, and mustard and stir to combine. Add the split peas and the rest of the ingredients. Bring to a boil, cover, and reduce heat. Simmer for at least 4 hours, adding water as necessary to thin. Remove bay leaf before serving.