The Dinner Table is always a great place to celebrate, and St. Patrick’s Day is no exception. The name McFie is Scottish, not Irish, but we don’t let that trouble us on the 17th. The Traditional Corned Beef and Cabbage Dinner is a great option. But sometimes we qualify the menu, simply by color. If you’re really getting into it…in other words, you have small children who like Dr. Seuss books, you’ll start the day off with green eggs and ham! Being more grown up, a spinach omelet will suffice. Salads and all sorts of green vegetables can rival for the honors of the day.
It might just be the perfect time to make a pot of Pea Soup.
Some like it hot,
Some like it cold, (really?)
Some like it in the pot nine days old.
Yikes! Let’s make a soup so delicious that it doesn’t get a chance to sit around for nine days!
Pair it with a hearty sourdough bread or homemade rolls. Or how about this, I’ll have Gracine share her recipe for an Artisan Bread that is hearty like a dense sourdough and has a marvelous crust. You’ll be amazed at how easy it is to make, and it will taste great with any soup you make. But that’s for next month…you’ll want to make the soup now.
Split Pea Soup Recipe:
- 1 pound split green peas
- 1 medium onion, chopped
- 1-2 carrots, chopped
- 2 ribs of celery, chopped
- 1-1½ cup of cabbage, chopped
- 1 potato, chopped
- Salt & Pepper
- Bay leaves
- Handful of egg noodles (optional)
- Fresh parsley, 2 Tbsp chopped (optional)
- Parmesan Cheese, grated (for garnish, optional)
Here’s what you’ll do:
Start with a pound of green split peas. You’ll find them in the grocery store near dried beans. Rinse them in cold water. Put the peas in a pot and cover with about two inches of water.
Bring to a boil and let simmer without a lid for about an hour. Stir frequently to keep the solids from scorching on the bottom, and add water as needed.
Some people prefer a thicker soup, some thin almost like water. I prefer a happy medium. The soup will thicken as it cooks and the water evaporates, so keep that in mind.
When the peas are mostly cooked and have lost their form, add the vegetables and more water if needed. Add 1 tsp of salt, some pepper, if desired, and a bay leaf.
Let simmer for about 30 minutes, then salt to taste. Add egg noodles if desired and simmer until the noodles are tender, about 8-10 minutes.
Stir in the parsley, salt to taste and ladle into soup bowls.
Garnish with a sprinkle of grated parmesan cheese.
Watch my video for other options and tips you may want to try when making this soup. Plus, I’ll share what worked for me to get my young, finicky eaters welcoming a second bowl of this nutritious food.
