Post by Mary Ann on Oct 7, 2005 17:11:34 GMT -5
Mmmm!!! This soup was one we discovered many years ago when we used to frequent a vegetarian restaurant run by a Taoist commune. Their food was always outstanding! We've made some changes for the sake of richer flavor, but you can do it either way.
The wind is howling outside, blustery early fall weather, and there's quite a chill in the air. This soup will take the chill off; it's dinner tonight, along with some cinnamon apple muffins.
Split Pea and Potato Soup
1 onion, finely chopped (but don't work too hard at it)
2 TBS olive oil
1 cup dried, split peas
5 cups chicken stock, veggie stock, or water (or mix 'em!)
2 large potatoes, peeled and chopped (we chop, but we never peel
)
1/2 cup parmesan cheese (the real stuff, please; not that sawdust in the green can)
Salt to taste
Black pepper to taste
Saute the onions in the olive oil in a large saucepan. When the onions are clear and tender, throw in the stock, peas, and potatoes. Simmer for several hours until the peas have basically disintegrated, and the peel is falling off the potato chunks, stirring every so often to avoid sticking and scorching. Now, the Taoist folks'd have you run this through a sieve, but we like ours chunky.
When you're just about to serve, stir in the cheese. Correct the salt, grind in some black pepper if you like, and ladle it up.
Easy, cheap, filling, and absolutely delicious!
The wind is howling outside, blustery early fall weather, and there's quite a chill in the air. This soup will take the chill off; it's dinner tonight, along with some cinnamon apple muffins.
Split Pea and Potato Soup
1 onion, finely chopped (but don't work too hard at it)
2 TBS olive oil
1 cup dried, split peas
5 cups chicken stock, veggie stock, or water (or mix 'em!)
2 large potatoes, peeled and chopped (we chop, but we never peel
)1/2 cup parmesan cheese (the real stuff, please; not that sawdust in the green can)
Salt to taste
Black pepper to taste
Saute the onions in the olive oil in a large saucepan. When the onions are clear and tender, throw in the stock, peas, and potatoes. Simmer for several hours until the peas have basically disintegrated, and the peel is falling off the potato chunks, stirring every so often to avoid sticking and scorching. Now, the Taoist folks'd have you run this through a sieve, but we like ours chunky.
When you're just about to serve, stir in the cheese. Correct the salt, grind in some black pepper if you like, and ladle it up.
Easy, cheap, filling, and absolutely delicious!
I wonder if I ran it through the seive thing, if I'd like it that way. Geez, I can practically smell it...
Texture is a weird thing. 
He's a good boy. ;D