Wayfaring Chocolate. This was where I first met her and I was buying the split peas to make a soup that she had recently posted. I was also accompanied by a colleague who told me that leeks made split pea soup really smooth. So I bought some. I added lots of vegetables and it was fantastic.
I am sending this to Preeti of W'Rite Food for My Legume Love Affair #38, the legume event founded by Susan of The Well Seasoned Cook.
Previously on Green Gourmet Giraffe:
This time last year: SOS Chickpea, lemon and mint soup
This time two years ago: WHB Broccoli – brassica royalty
This time three years ago: WTSIM ... Beer Bread
This time four years ago: My beautiful pea green soup
Potage St Germain (Split pea soup)
Adapted from Wayfaring Chocolate
2 cups green split peas (400g)
1 litre water
1 tbsp olive oil
1 small brown onion
1 large leek
1 medium potato
1 clove garlic
3 stalks of celery
1.25 litres vegetable stock
500g frozen peas (I had a bit less)
Soak split peas in the water in a large bowl for at least 3 hours - overnight is fine.
Roughly chop vegetables. Heat oil in stockpot and fry onion, leeks, parsnip, potato, celery and garlic, stirring frequently, until vegetables are softened. About 5 to 10 minutes over low heat (I did mine a bit long as I got distracted and they stuck to the bottom of the saucepan).
Add undrained split peas and stock. Check seasoning - it should be very well seasoned because once the frozen peas go in they will sweeten it slightly. Bring to a boil, simmer uncovered, about 1 hour or until split peas are tender (skimming the surface and stirring occasionally). Stir in frozen peas and gently simmer for about 10 minutes or until peas are tender. Check seasoning. A good grind of fresh black pepper is just the thing to finish off the soup.
Blend (and sieve if you want it ultra-smooth but I didn't and nor did Hannah). Serve hot.
On the stereo:
Neil Diamond: the Greatest Hits 1966-1992