Tuesday, February 25, 2014

until we thaw


Twenty-two; counting
Daffodils exposed; bloom
A pot; ladle warmth

Split Pea Soup – yields 3 quarts

1-large onion - diced
1 leek – white portion only, diced
2-tablespoons unsalted butter
1-carrot – peeled and diced
1-parsnip (about ½-pound) peeled and diced
1-turnip (about 3/4-pound) – peel and diced
1-rutabaga (about ½-pound) peeled and diced
1 celery root (about 1-pound) peeled and diced
2 garlic cloves – chopped
1-pound ham hock or short ribs
4 bay leaves

2-cups split peas
1-quart vegetable or chicken stock
2-tablespoons chopped fresh dill
Salt and freshly ground pepper to taste

Heat an 8-quart pot over a medium flame, and add the onion, leek and butter. Cook the onion mixture until it starts to brown. Then stir in the carrot, parsnip, turnip, rutabaga, celery root and garlic. Cook for about 5 minutes. Mix in in the ham hock, bay leaves, split peas and stock plus 2-cups of water. Bring to the boil, and then reduce the flame to a simmer. Cook, covered, for about a 1-1/2 hours. Then add in the dill, and season with salt and pepper.

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