"As Thick as Pea Soup"

We had "Pea Soup" weather last week...such thick fog you couldn't see the end of your nose, well, I guess that is a bit of an exaggeration. Today we are having "white out" conditions, so a big pot of soup and hot from the oven bread seem like the perfect answer to the cold blustery conditions.

Dried split peas are a legume loaded with soluable and insoluable fiber, potassium, Dried peas also provide good to excellent amounts of four important minerals, two B-vitamins, and protein. On top of all this they have virtually no fat and contain isoflavones which are phytonutrients that can be linked to reducing the risk of certain health conditions.

I found this recipe in the cookbook by local authors Beth Dooley and Lucia Watson, "Savoring the Seasons in the Northland" This soup is so easy, flavorful and a great comfort food. Just a few ingredients, but lots of flavor. My twelve year son said "Make this again!!" It was also fun to share some information from the book about our Minnesota Swedish heritage with him. The book is packed with interesting information. For example Sweden originally was predominately Catholic and followed a meatless Friday tradition. So this was a hearty meal traditionaly eaten on Thursdays with pancakes and lingonberries. The majority of American Swedes are Lutheran and some still follow this same tradition today. Who knew? You can eat it any day of the week!



Yellow (Green) Split Pea Soup

Adapted from "Savoring the Seasons of the Northern Heartland" Beth Dooley and Lucia Watson

2 Tbsp. Butter
1 Onion Peeled and Diced
2 Stalks Celery Diced (I didn't have any, so I used extra onion)
3 Carrots Diced
1/2 tsp. Tumeric
1/2 c. Sherry (optional. I didn't have this, still tasted great)
4 c. Yellow or Green Dried Peas
10 c. Chicken Stock (homemade or low-sodium canned)
1 meaty Ham Bone or two Ham Hocks ( I used a smoked ham hock, inexpensive...great flavor)
salt and freshly cracked black pepper to taste

In a large stock pot heat the butter and saute the onion, celery and carrot until soft. Add tumeric, sherry , peas, stock and ham bone bring to a boil and then simmer covered for about and hour. Remove the ham bone, remove the meat and reserve. Puree the soup in batches in a food processor until smooth. Add reserved ham and garnish with cracked black pepper.

This makes a large pot and the leftover soup freezes well.