Wednesday, November 6, 2013

Creating A Perfect Pot of Peas Porridge Hot

OK. Maybe I got a little carried away with the nursery rhythm metaphor but
cooking up a batch of this rich, smooth staple will warm up your kitchen and give you that down-home feeling even if you don't like nursery rhymes. It does have a lot going for it, including lots of protein. It also goes a long ways if you are trying to watch your food budget. A 12-oz bag will make 13 servings according to the package.

bacon, onion, potatos, and carrots
chives, parsley, & a bay leaf

One 12 oz. bag of split peas, any brand.
Water to cover.
½ c. chopped onion
1/3 c. chopped celery
1 t. dried parsley
1 small bay leaf
1 t. chopped chives (optional)
Two small carrots, peeled and chopped
One medium potato, peeled and chopped
Four slices of bacon
2 t. Salt
Pepper to taste
cover and simmer

Sauté bacon a large cooking pot, cooking crisp. Remove. When cool crumble bacon. Sauté onion and celery in drippings from bacon until clear. Add peas, parsley, by leaf, and chives. Cover peas with water, bring to boil at high heat, simmer at medium low heat until peas about 1 ½ hour. Check periodically to make sure that water does not boil down. If it does, add more water.  Add potato and carrots, salt and pepper. Cook additional 15-20 minutes. Soup should be thick and creamy. Add milk and butter if desired. Serve with soft warm bread or whole wheat crackers.

Peas Porridge Hot!

Nothing like a hot bowl of soup to stave off the cold chill of a blustery November day.Got an idea for a post? Let me know.


No comments:

Post a Comment