My no microplastics diet continues to reap benefits with a no MPs recipe for split pea soup that doesn’t require chicken stock, adding half of the peas early and half later on, or even stirring very much–let alone sautéing onions or using a blender to puree the finished product.
Note: For the backstory behind these recipes plus more detail on the microplastics currently contaminating sea salt, see Berrymato Power Shot Smoothie.
Split pea soup is a favorite in this household; both Pam and I like it a lot. Until this evening, I’d hesitated to make a batch only because the numerous recipes available online seemed a little tricky. Sautee onions until translucent, some said, but why bother with that extra step involving one more pan to clean, judging the see-through state of the onions, and all that folderol? (Yes, that’s a real word, ask any Scrabble player.) Besides, what’s all this chicken stock this, chicken stock that?
This evening, though, it all came together. Turns out it’s okay to use water instead of chicken stock and that the rest of the world outside of the USA tends to do just that…with the exception of fancy high end dining where high-hatted chefs are involved. Since this old cowboy’s home kitchen isn’t the least interested in French escargot and the like, well, howdy-do, water works just fine.
I did make a sort-of exception to one of my self imposed rules, the one that says any No MPs Recipe must never require more than one hour of kitchen time. It only took about 30 minutes to get things going, but stirring the soup occasionally as it’s simmering is a good idea. Not frequently as some recipes insist, but the peas do tend to congregate toward the bottom of the pot and might stick to the pan after they start to mush up sufficiently.
Since this batch was simmered very slowly, though, that really wasn’t an issue.
A note about the garlic: It probably should have been minced, but I’ve discovered I detest cleaning up the mincer because of the time it takes. Ditto for the dicer. So I simply sliced the garlic cloves and also the baby carrots as finely as possible with the old paring-knife-to-thumb technique and called it good. Didn’t hurt the soup a bit. Onions get chopped with a knife, too, after seeing how irritating dicer cleanup can be, even with the little brush included in the kit.
+ 1 lb. dried green split peas
+ 2 cups thin-sliced baby carrots
+ 1 cup (approx.) baby gold potatoes, skins on
+ 1 large yellow onion, chopped
+ 3 cloves garlic, sliced fine
+ 1/2 tsp. oregano
+ 1/2 tbsp. Utah Red Jurassic Salt
+ 1/8 cup olive oil or other oil of your choosing
+ 8 cups distilled water
Place all ingredients in 4 quart pot, water last to avoid splashing. Heat on High to bring water to boil. Reduce heat to low simmer. Cook until peas are tender, stirring occasionally. Adjust salt to taste. Serve hot or save some in the fridge for later.
Note: Cooking time can vary widely depending on how low the simmer is set. I had mine set so low it was barely bubbling at all; soup was done in 2 1/2 hours. This worked well as it allowed me to do stuff on the computer during the process and the soup didn’t even think about sticking to the pot. It was almost as hands-free as a slow cooker recipe despite being on the stovetop.
A more energetic bubbling could reduce that to 80 or 90 minutes.
Soup Rating Considerations
1. The final soup came out thick but noticeably sweet due to the amount of carrots. Still good but may require some salt and spice adjustments, either in the pot or at the table.
2. Ninety-eight percent of the peas were perfectly mushy but an occasional pea had retained its form. Soft enough to crumble in the mouth, though. Stirring the soup more frequently would likely have cooked them all evenly.
3. The lengthy simmering produced a split pea soup that was practically mush by the time the leftovers had cooled…which should be perfect when reheated in the microwave with milk added. Yum!