Day 343 Country Style Pea Soup

Country Style Pea Soup

1 Pound Dried Split Peas
10 Cups Water
1 Onion, chopped
1 Stalk Celery, chopped
1 Clove Garlic, minced
Several Springs of Dill, chopped
1 Breast of Unchicken, chopped (Day 337)
1/4 Teaspoon Pepper
Salt to taste

Soup ingredients

1. Combine peas, water, onion, celery and garlic in a Dutch oven.  Bring to a boil, reduce heat, and simmer uncovered until peas are tender, about 30 minutes.

2. Using an immersion blender, blend soup until creamy.  Add the unchicken, dill, salt and pepper.  Heat until the 'meat' is warmed through.

Goes well with rolls.

Pairs well with 2011 Hillsboro Carnelian Roussanne

Soundtrack The Bouncing Souls - The Good, the Bad and the Argyle

Day 127 Pea Soup with Mint

Pea Soup with Mint

3 Tablespoons Earth Balance
Green Stock (Day126)
1 Cup Shallots, thinly sliced
2 Pounds Frozen Peas
1 Teaspoon Salt
Mixed Peppercorns, ground
4 Ounces Silken Tofu
3 Sprigs Mint, leaves chopped for garnish

Melt the butter in a soup pot with 1/2 cup stock.  Add the shallots and cook for 7 to 10 minutes until soft.  Add the peas and salt.  Add enough stock to cover, about 5 cups.  Bring to a boil, reduce heat and simmer for 30 minutes. Add tofu. Using an immersion blender, blend until smooth.  Add pepper to taste.

Sliced shallots

Serve with chopped mint.

Soundtrack - Lincoln Durham - Revelations of a Mind Unravelling