Dearest of all Jessicas,
I miss you terribly. My heart aches when I think of you and Caitlin, and how none of us have seen each other in so long. I think we should all plan a "girls' weekend" over the March break! And since it's the March break, the "weekend" can be in the week! Thoughts?
Anyways. I am writing today to share a recipe (for the first time in quite a long time!) for Split Pea Soup. The story behind this one is as follows. Pork shoulders were on sale a while back for around ten dollars each (bone-in). I had just stocked my freezer with chickens, a turkey and a ham shoulder. I decided to pass this sale by. The next week however, they were approximately six dollars each! Huge 4lb+ Pork shoulder roasts! So I grabbed two. On Tuesday I roasted one in my oven (recipe to come when I roast the second one, as I forgot to take pictures of the final product...). My parents dropped by to see Alice. My mom reminded me that if/when I make stock out of the pork bone, I can make Split Pea Soup! How I managed to forget that's what you make with pork stock, I have no idea... but my Mom saved the day! Thus, yesterday, I ran to the bulk barn for split peas, and last night for dinner, we had Split Pea Soup. What a lovely soup on a blowing, snowing day! (Our snow banks on either side of our driveway are taller than our vehicles... looking out the window with a bowl of this bad boy is absolute comfort.)
Split Pea Soup
heavily adapted from www.foodnetwork.com
1 small onion, chopped
2 cloves of garlic, minced
1 tsp dried oregano
3 tbsp olive oil
1 1/2 tsp kosher salt
1 tsp freshly ground black pepper
8 cups pork broth (made from your pork bone)
2 cups carrots, diced
1 cup sweet potato, diced
1 cup celery, diced
2 cups dried split peas (yellow and/or green)
1. Add onion, garlic, oregano, salt, pepper, and olive oil to a large pot. Simmer until onions are translucent. Add broth, carrots, potato, celery, and HALF the split peas. Bring to a boil and simmer uncovered, for 40 minutes, stirring occasionally.
2. Add remainder of split peas and simmer for another 40 minutes, or until your peas are at desired tenderness. Stir often, so nothing burns to the bottom of your pot. (The soup thickens quickly)
I hope your winter is going well, and your students are little angels!
So much love,