Comments on: It's Easy Being Green: Spilt Pea Soup

By: marty

marty — Tue, 01 Dec 2009 21:17:06 +0000

Love it.
Perfect winter food :-)
Also, I am thoroughly impressed with your garlic chopping prowess.

By: Mark George

Mark George — Fri, 27 Nov 2009 18:29:45 +0000

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…)

By: Sarah Vinch

Sarah Vinch — Wed, 25 Nov 2009 00:44:28 +0000

Hey Michael – It’s like I was hanging out in your kitchen with you. Very cool.

By: michael

michael — Mon, 23 Nov 2009 22:00:17 +0000

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.

By: adam

adam — Mon, 23 Nov 2009 21:45:57 +0000

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.