Okay. Right off I want you to know that The Goddess is misleading you. Yup. She’s leading you down the culinary garden path. She broiled the corn; she has no grill. And creamy? There is no cream, either. But, I’m here to tell you. This is truly delicious! Continue reading
Monkfish is an ugly, ugly fish, but I have memories of watching Julia years ago, with this massive, ugly fish, holding it up by the tail. When I’ve prepared it, I wasn’t happy with the results…I’ve grilled it, sautéed it, roasted it and while the flavor was nice, the texture was not to my liking. Let’s just say, it was a little too chewy. It always seemed underdone. Then, I tried braising it. Bingo! From now on, this is my go-to way to cook monkfish. Continue reading
basil leaves, bay leaves, bouillon cubes, cabbage, Carrots, Celery, dried herbs, dried mushrooms, fennel bulb, Garlic, kidney beans, Leeks, lemon juice, parmesan cheese, red bell pepper, Spinach, Sun-dried, zucchini
With flu season upon us with a vengeance, I thought this was a good time of year to make a brothy, vegetable soup. There are a few beans tossed in, but they were more of an afterthought. This soup is all about vegetables, is slightly salty and will warm you to your bones. Continue reading
This is a slightly fruity version of cornbread dressing, but with savory flavors dancing around in the back. Cornbread and apple compliment each other, then throw in the bacon and cheese that temper the sweetness and add a lovely savory aspect. Continue reading
Caramelized onions….mmmmm…a little sweet, a little sour, and just plain yummy. The apple butter, with its hint of cinnamon, the saltiness of the feta and the crispness of the bacon juxtaposed against the creaminess of the caramelized onions, makes for a perfect “storm” of flavor! Continue reading
Peas are taken for granted. They are served on the side of something else and well, they’re green and most people like them. You know, we really need to take another look at peas. This soup is superb for a hot summer night. It beautiful. It’s refreshing and more importantly, it is delicious. Continue reading
broth, butter, capers, Celery, cooked shrimp, dried potato flakes, Fennel, fresh herbs, frozen peas, garlic granules, imitation crab meat, Leeks, lemon juice, lemon zest, milk, panko crumbs, parmesan cheese, pecans, rice flour, Scallions, vegetable oil
I really do so enjoy imitation crab meat. I know it’s not crab meat. I just like it. It’s never fishy when it’s heated. It has a nice consistency, it’s easy to work with and it just tastes so good. And it was really good in these patties. Continue reading
The Goddess was out and about today in search of yarn. That’s right. She doesn’t live by cooking alone! Anyway, she was planning on have lunch at Torange. And sadness…they’ve closed. They were such lovely people and the food was wonderful. They were even nice enough to sell her sumac and barberry, which, if you aren’t familiar with either of these, you need to find them and start using them. So, in memory of Torange, she decided to make this chicken. Continue reading
Snert! Have you heard of it? This was new to The Goddess. It seems that Snert is a big deal dish for the Dutch; it’s their version of split pea soup. But, it doesn’t matter, because it’s just too fun to say, isn’t it? Well, it got me thinking. How many cultures have a version of split pea soup? It turns out, most do. This is The Goddess’s version. Most Americans make a version of spit pea soup that includes ham, carrots, and celery, with some versions adding potatoes. It turns out many, many cultures have a version. Many times, it’s very thick (Snert seems to be almost paste-like), because the peas are cooked until they are unidentifiable. It is delicious and filling. Most use ham or some type of sausage to add flavor. The French Canadians use yellow split peas, instead of the green. The French usually add thyme. The Greek version (Aromatiki Soupa) sometimes uses dried fava beans or yellow split peas, sometimes adding cumin, oregano and/or lemon. The Spanish version tends to add dry-cured chorizo and usually smoked paprika. In Portugal, some versions add kale and sometimes choriço. In Latin America the versions seem to add bell pepper and cumin and any number of different meats. In India, they tend to add turmeric, curry powder, ginger and cilantro. And the Lebanese version seems to include cumin, sumac, mint and quite a bit of parsley. But, enough, already!!! As you can see, there are almost as many versions as there are cooks. Split pea soup seems to be a virtual melting-pot-soup, doesn’t it?
About the version—The Goddess was going to add ham hocks, but she decided against it. You see, there are vegetarians among us these days and she realizes that this is not just something that’s going on in her family. Sometimes, this can create issues and tensions, as the cook feels the need to prepare more than one meal. This soup solves that problem; this works for both your vegetarian and omnivorous diners. This recipe, as I made it, is actually vegan, if you use either water or vegetable broth—use the broth. It’s just so much better. So, instead of cooking the meat in the soup, I use it is as a garnish. I must say, I think this may be the best pea soup I’ve ever made. The flavors are sharp, not muddied by the meat. The mushrooms add a very pleasant chewiness to the mixture, as well as flavor. Full disclosure about the parsnips: They were an afterthought. I reached for the carrots and there were the parsnip just lounging around waiting to be used. So why not? It was one of those happy culinary accidents. I will absolutely always add them from now on. They add a hint of sweetness that is very pleasant, without being cloyingly sweet in any way. But, the most important thing to prepare this soup successfully—do not over-cook the peas. The soup should be vividly green, and over-cooking the peas tend to turn it grayish green. This isn’t a smooth soup, and I don’t think it should be. But, if you want smooth, then purèe it completely. That’s up to you.
This goes together in a pot, just dumping things in, simmering until things are just done! I cook the soup is two stages really. The first stage is broth, dried peas, leeks (or onions), celery, bay leaves, broth and wine into the pot. Simmer for about 20 minutes, then add the remaining ingredients and simmer until the peas are just cooked, but still have some texture. Then, you can serve this as is or garnish it with some bacon bits, ham or kielbasa cubes, fresh herbs, etc.
Split Pea Soup with Carrots, Mushrooms and Parsnips
- 1 pound green split peas
- 1 leek, thinly sliced (white part only—or 1 large onion)
- 2 celery ribs, finely diced
- 2 bay leaves
- 6 cups vegetable or chicken broth or water (use the broth—it’s just better!)
- 1/2 cup dry white wine
- 2 large carrots, diced
- 2 large parsnips, diced
- 10 dry mushrooms, stem removed and broken or chopped into pieces
- 2 teaspoons grated fresh garlic
- 1 teaspoon garlic granules
- 1 teaspoon turmeric
- 1 teaspoon summer savory
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper (I use additional on each bowl)
- 2-4 cups vegetable or chicken broth or water, as needed
- Diced ham (optional)
- Crumbled bacon (optional)
- Sautéed diced kielbasa (optional)
- Crumbled bleu or parmesan cheese (optional)
- Poached eggs (optional)
Place the dried peas, leeks (or onions), celery, bay leaves, broth and wine, in a large pot. Bring to the boil; lower the heat and simmer until the peas are almost tender, but still not completely cooked; about 20-30 minutes. Foam may develop as the mixture simmers; skim, as needed.
Add the remaining ingredients, including 2 cups of the additional broth; save the remainder to correct to the desired consistency. Continue to simmer until the vegetables are tender and the peas are cooked completely through, but still retain some of their shape, about an additional 30 minutes. Taste and correct the seasoning. Ladle into bowls and serve, as is. Or garnish with diced ham or kielbasa, crumbled bacon, or bleu cheese. However you choose to serve, good bread is always a welcome accompaniment.
Split Pea Soup with Carrots, Mushroom and Parsnips Recipe©Marcia Lahens 2018. All rights reserved.
I like the Bleu cheese, too. And though I haven’t tried it yet, I think a poached egg, plopped in the bowl, would be delicious. And good bread…always good bread with soup!
I like lentils. Actually, as far as legumes go, I think lentils may be my favorite. The Latin Lover is, shall we say, less fond of them. A bad childhood memory. But I’m trying to convert him. It’s always good to eradicate a bad childhood food memory and create a new, all-gown-up food memory! I think this soup may have done it! Continue reading