This is my 3rd season of such and each yearI get such a kick out of the guys in the kitchen during this time. Each of them take their turn wearing the tick padded, gnome-hooded coat that is used for work in the deep freezers. While the rest of them stand clustered together in one tight corner dodging the AC vents from above.
Of course at this point I must interject with stories of just exactly how much snow I've survived during my Michigan years, and that their rainy 75 F weather ain't got nothing on me!
Despite my best efforts in never being wrong; they are the ones with amusement as I place my goose-bumped self in front of the large convection oven. Am I really feeling cold in Nigeria? Is it really I that is walking around like a Grade-A Eskimo in my flat?
The other day I was (of course cold) in the grocery store, and began dreaming of something billowing uncontrollably with steam. Next thing I knew I was stumbling upon a bag of green split peas. Now I've never actually prepared a pot of split pea soup, or by any means willing ate a bowl of it in my life. But as memory served me well, I could almost begin to sense the soup's smoky aroma once again. I knew there was no turning back from the temptation of having a crack at it.
While preparing this skeptically hued food, I was impressed most by the simplicity and sure ease that these peas took as they metamorphosed from their rock solid state into a luxurious soup. This amazement most likely originates from the moment any soup making rings about my ears; I immediately begin to conger up this huge ordeal consisting of an extravagant amount of soaking, sauteing, simmering and hours of impatient waiting.
However, that's not the story here. Once these bad boys hit the pot, off about my business I was and 45mins later I had a cure for my rainy day. I took the liberty at the end of it all to add a lavish dollop of Greek yogurt too.
With a soup like this, I'll never look back upon a poor split pea soup memory again!
Vegetarian Split Pea Soup
Serves 6
* Bacon is very much welcomed here too. Just dice up a few strips and add it first thing to the pot. After the fat has been rendered continue with the olive oil and onions.
White onion, 1/2 finely diced
Garlic, 2 cloves grated or minced
Small carrot, 1 peeled and diced
Bay leaf, 1
Split peas, 500gr
Water, 8 cups
Olive oil, 15gr
Salt and pepper to taste
Greek Yogurt before service, optional
Heat a deep stock pot with olive oil and lightly sauté the onions with a pinch of salt. Add the garlic briefly before adding the carrots and split peas. Give it all a good stir and add the bay leaf.
Pour in about 8 cups of water or stock, keeping in mind that you may have to add a bit more throughout the cooking process. Give it one last stir, cover and reduce the heat to medium low. Feel free to check on it and give it a couple of stirs in the next 45mins-1 hour. You will know its done when the peas are soft and appear almost pureed. Season with salt and pepper to taste. Garnish with Greek yogurt before serving.
Enjoy!
