NOTE: before someone points out to me that I posted this on Friday--
yes, I know.
Tomorrow is Saturday, and we will be on our way to watch
Penn State play and (maybe, just maybe) win.
Oh I hope so--I hate the thought of sitting through a hot football game just to see the home team lose.
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Saturday Soup 1 for Fall 2007DRUM ROLL, banging of soups pots. . .announcing the return of Saturday soups.
While the weather here has been decidedly uncooperative, where making soup is concerned (I associate soup with cooler weather), it is fall. And I want to get back to posting Saturday soups.
So, weather ready or not, whether you are ready or not, here goes.
Our church is beginning to gear up for our annual soup Bistro, which is the source of all these soup recipes. I should hasten to point out that I have not made all the recipes I post, but I have tasted all of them, and they are always yummy.
The recipe gathering process is one of the first steps in planning this bistro. The church member currently in charge gets recipes from all over. This particular one came through another church member who had seen it in a Nantucket, MA newspaper.
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PRIZEWINING YELLOW SPLIT PEA SOUP
Serves 12
Serves 12
Ingredients:
2 cups dried yellow split peas
2 cups carrots, peeled and chopped
2 cups celery, chopped (including leaves)
2 cups onion, chopped
1/2 cup chopped fresh parsley
2 tsps. dried oregano
1 clove garlic, minced
salt & freshly ground pepper to taste
1 bay leaf
1 tsp. sugar
1 meaty ham bone or 2 ham hocks
1 lb. kielbasa, cut into bite-size pieces
1 14 oz. can chicken broth
Method:
1. Put 8 cups of water and all of the ingredients except the kielbasa into a Dutch oven or other large pot. Bring to a boil over high heat, stirring frequently. Reduce heat to low and simmer, covered, for one and one-half hours, or until the peas have cooked down to a thick soup. Stir occasionally to prevent sticking.
2. Discard the bay leaf and remove the bone or hocks from the soup. Add the kielbasa and heat through. Taste and add more salt if necessary. Serve hot.
2 cups dried yellow split peas
2 cups carrots, peeled and chopped
2 cups celery, chopped (including leaves)
2 cups onion, chopped
1/2 cup chopped fresh parsley
2 tsps. dried oregano
1 clove garlic, minced
salt & freshly ground pepper to taste
1 bay leaf
1 tsp. sugar
1 meaty ham bone or 2 ham hocks
1 lb. kielbasa, cut into bite-size pieces
1 14 oz. can chicken broth
Method:
1. Put 8 cups of water and all of the ingredients except the kielbasa into a Dutch oven or other large pot. Bring to a boil over high heat, stirring frequently. Reduce heat to low and simmer, covered, for one and one-half hours, or until the peas have cooked down to a thick soup. Stir occasionally to prevent sticking.
2. Discard the bay leaf and remove the bone or hocks from the soup. Add the kielbasa and heat through. Taste and add more salt if necessary. Serve hot.
Get your spoons ready. . .go.
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In case you missed the previous series on Saturday soups, you can scroll down the right hand side to the "previously on this blog" list--since it is frequency ordered, soups will appear close to the top. Right now, it is the fourth item down.
12 comments:
Love the Saturday Soup post idea. However, I must admit that once I read "pea" in the name of the recipe, I stopped reading. I know, very closed minded of me. I do love fresh baby peas, barely cooked. Pea soup on the other hand is another matter. Very cleaver with the weather and whether reference!
Well, I do hope they win today. I'm wearing my Penn State shirt here in Virginia...a little out of place, but. How great to be able to go see those games. I do hope they win too. They need it.
Yay, Saturday soups are back! I love soups in the cooler weather.
Re: your shining moment, I've known many teachers and have one in the family, and they all say the same thing about the rewards of teaching. They survive the difficult students for the joy of the ones who shine.
That sounds perfect for a fall day!Very easy, too.
Go, State. I was able to see the game on ESPB. I was pleasantly surprised to find it on TV.
David called "touchdown" and Ella raised her hands. She's learning well.
I envy you. I'd love to see a game in real life. I'm watching Florida/LSU right now.
HA! I am laughing. I thought about your Saturday soups last week - wondering when they'll return. Now is the season to cook SOUP! I won't be making soups for a while. When the temps drop below 90, I'll think about it. Now I have another good recipe to add to my file.
"DRUM ROLL, banging of soups pots." Hilarious.
Your soup is in the crock pot as I write. Used ham bone only. We're going out for dinner so thought the crock pot is an easy way to come home to a finished meal:)
Mmmm I love pea soup! Only me though - my husband won't eat it, so his mom sends a jar over once in a while just for me!
Where does one find yellow peas?
I have promised Cat59 a non-pea soup recipe for next time.
I wondered if someone might ask where to get yellow split peas. The directions for our church bistro mentioned a local place (a farmer's market), but I figured most of you wouldn't be traveling here for that!
So here's one on-line place I found: Amazon!
Oh, and yes--Penn State won. Next week is Wisconsin--gulp.
Mary sent me over to catch your soup. My family has soup night starting now and we go till April or May. i try and post my soup for the week also.
I'm looking forward to your soups and always looking for new recipes. This one sounds like a keeper.
As I was watching all that home-game traffic, I wondered if you were around! Glad they won for you.
Can't wait to make a veggie-broth version of this soup! Thanks for these great recipes!
I'd leave out the ham too, Delia. I don't much care for that smokey flavor.
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