23 November 2009, 12:00 pm
5 Comments
It's Easy Being Green: Spilt Pea Soup
This post was submitted by Michael
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On Mondays, Michael explores the world of environmentalism and its intersection with queer culture in the column It’s Easy Being Green, despite what Kermit says.
This week I make a huge pot of split pea soup this week. Enjoy the video and let me know if you have any questions!
Ingredients:
- 1 onion, diced
- 3 carrots, diced
- 4 stalks of celery, diced
- 4 cloves of garlic, squashed and minced
- 8 cups of water
- 2 cups of split peas
- 1 bouillon cube
- 1 tablespoon of salt
- 1 tsp each dried parsley, basil and oregano, black pepper
Watch the video for cooking instructions!
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one comment, and just because i’m a bossy cook. if you were going to saute anything before adding the liquid (which i agree isn’t strictly necessary here) i don’t know why you wouldn’t add the carrots as well as the celery and onion. you did this in the last video too and i don’t get why you’re leaving the carrots out. two parts onion to one part each celery and carrots is a mirepoix, which forms the basis for most stocks soups and stews in french cooking. they’ve been sauteing the three together for like, 400 years, and i don’t see any reason to stop now. not that a carrotless mirepoix is going to turn your pea soup poisonous or anything–i’m just a traditionalist like that i guess.
Dunno, really. Just the way my mom does it…
BTW, you’ll notice that it took a lot longer to cook than 45 minutes for some reason. You can see the timer on the stove that betrays my “quick cooking” statement.
Finally, make the same recipe with lentils for lentil soup. It’s surprising how different the two soups taste despite having nearly identical ingredients.
Hey Michael – It’s like I was hanging out in your kitchen with you. Very cool.
Thank you!! I quite enjoyed this video and am going to give this a whirl later today or maybe tomorrow. One question though… as I am only one person and probably won’t be able to get through a pot of soup quickly; can this be frozen? And if so is there any additional prep needed for that? (sorry, not very kitchen savvy here…)
Love it.
Perfect winter food :-)
Also, I am thoroughly impressed with your garlic chopping prowess.
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