Saturday, March 7, 2009. After a few days of not making soup, I began to jones again for it, so went into the kitchen and made one for breakfast. I have been making soups in my small one quart pot on purpose, because for decades I made tons of soup at one time and would have to eat the same one for a week or freeze it. This way, I can make a new soup each day if I like.
Split pea is a favorite of mine because I can make it in 45 minutes. Even though I make only one quart of it, I sautee my vegetables in a 2 quart pot so I can get them all kind of browning and carmelizing. Don’t get sucked into making 2 quarts of soup by doing it in the larger pot though!
I start with a tsp of olive oil and chop a large onion. I like a lot of onion. I get that to carmelizing in the pan and add 2 chopped carrots and 1 chopped celery stalk. I really like twice as much carrot to celery ratio. If I chop them fine enough, I don’t have to zap them later with the hand mixer.
I let that all cook together while I chop 6 garlic cloves. I like a lot of garlic also. I add the garlic in, then thinly slice and then chop a medium potato. if I keep it thin enough, the potato will melt right into the soup, thickening it.
Then I add just 3-4 oz of washed split peas, and enough lowfat chicken broth to cover it by 2″.
I add 3 bay leaves, about 1/2 tsp each of cumino and thyme, and a splash of oregano. Then I set it on a low simmer, barely but steadily bubbling, and set my timer on 20 minutes. At 20 minutes I check to see if it needs more broth, then let it go another 25 minutes.
When it’s done, I can either use the hand mixer to make it very smooth, or I can just kind of whip it with a fork until it’s the consistency I like.
Soup for breakfast? Absolutely!