Recipe: Split Pea Soup
Oct. 17th, 2009 02:59 pmLast night for dinner I made a big batch of split pea soup, which I love and
jmpava does not care for. It's one of my favorite autumn and winter dishes: warm, filling, comforting, inexpensive, with a mild but distinct flavor. And it keeps beautifully, and freezes just as beautifully.
So even though it's just me who will be eating it, I made the whole six-person batch. Another portion has gone in the fridge for this week; four more will go in the freezer for later.
There's nothing particularly unusual or special about the recipe. It's just mine, and I like it. It does call for meat (specifically, bacon), but I have a note for how to convert it for vegetarians. I have been known to spice it up with curry spices or Middle Eastern spices, but, you know, often I just want the plain recipe, which tastes of peas and carrots and onion and garlic and thyme and bacon.
No pictures, because soup in general is hard to photograph well, and split pea, doubly so.
( Split Pea Soup )
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So even though it's just me who will be eating it, I made the whole six-person batch. Another portion has gone in the fridge for this week; four more will go in the freezer for later.
There's nothing particularly unusual or special about the recipe. It's just mine, and I like it. It does call for meat (specifically, bacon), but I have a note for how to convert it for vegetarians. I have been known to spice it up with curry spices or Middle Eastern spices, but, you know, often I just want the plain recipe, which tastes of peas and carrots and onion and garlic and thyme and bacon.
No pictures, because soup in general is hard to photograph well, and split pea, doubly so.
( Split Pea Soup )