Split Pea Soup

Although I did grow up with my mom making Split Pea Soup at least twice a winter, this recipe isn't hers because there is no recipe for her split pea soup. 

Just like there is no recipe for her chicken and rice soup. 

She just sort of makes them and they end up being heavenly... which is really nice if you're the consumer, but a little frustrating if you're trying to replicate them!



Not a pretty picture, but it sure was tasty...

I've had good luck with a wide variety of recipes on Simply Recipes over the past few years, so I searched checked it out and found one that looked good.

The ingredients, minus the chicken stock

Turns out it was really good.  The Hubs even ate it cheerfully.  (I think the fact that I almost doubled the amount of pork in the recipe is responsible for that...).

Simple ingredients and not a lot to do except chop, simmer, puree and eat = a great meal for a cold evening.

My Mom's To-Die-For Potato Soup

My mom makes two things especially well - brownies and soups.

Her brownies aren't those fancy-schmancy brownies with cheesecake or peanut butter, just unbelievably good, down-home brownies.  The kind you just can't stop eating.  I think it's their simplicity that makes them so outstanding. 

And then there are her soups. Wow.  Where do I even begin? 

There is nothing on this earth like her homemade chicken and rice soup.  I've tried time and time again to replicate it and I just can't.  I think it might have something to do with that special "Mom love" she puts in it.  When I'm sick with a head cold or sore throat it's the only thing that I want to eat.  And yes, it does have special healing powers. 

I can, however, (semi-successfully) reproduce her To-Die-For Potato Soup.  This is one of those special soups she makes for people when they've just had a baby or when someone is sick or sad and just needs some love and comfort food.  She has been making this soup as long as I can remember and it never disappoints. 

A Week of Soups...

As the Hubs and I were sipping our coffee on the back porch this morning watching the fluffy little monsters darlings ran around the back yard, we lamented the fact that January and February can be incredibly dreary.  They just seem so overwhelmingly gray to me.  Not that every day is cold and/or rainy, but it sure can feel that way. 

Ajax (the Hubs' little buddy)



Smudge (my little diva)



 And this region is famous for its weather sucker-punches.  Just when you think it's safe to start wearing those capri or crop pants again and work on making your skin a little less pasty-white because the skies are a clear blue and the temperature is a lovely 70 degrees, temperatures once again plummet to near freezing and those dreary clouds return.  Such a cruel joke.  Not to mention the fact that the kitties don't speak very good English, so it's a little tough to explain to them why we can't go outside when it's 35 degrees!

Since realistically it's not going to reach the 60s & 70s on a regular basis for another 8 weeks or so, I've decided to embrace this weather and use it as an opportunity to explore a wide variety of soups.  I guess it's one of those "if you can't beat 'em, join 'em" things.  Because really, is there anything better than a bowl of piping hot soup on a wintery day?   

On the menu for this week:
My Mom's To-Die-For Potato Soup (yes, it's that good and surprisingly low fat), Split Pea Soup and a Vegetable Beef Barley Soup

Two small details I still need to work out... Getting my mom to agree to let me share her fabulous recipe and figuring out how to get the Hubs excited about eating so much soup in one week.

Summer Soup

If you love sweet corn, or any corn for that matter, or just need a way to use up all of those ears of corn you purchased on impulse just because they were 5/$1, I have the recipe for you. 

Corn Soup with Poblano Puree
(adapted from Real Simple, July 2010)

2 poblano peppers
3 1/2 c chicken broth
2 T butter
1 small onion, chopped
5 c fresh corn kernels (about 8 ears; can cheat and use frozen corn in a pinch)
S & P
1/4 c heavy cream
Cilantro (for garnish)

Get the corn off of the cobs.  This is a chore, yes, but it is so worth it to use fresh corn.

Use a bundt pan - keeps things much neater.

Under the broiler, char the peppers on all sides. 
 

After they are charred, put them in a bowl, cover with plastic wrap and let them cool for about 10 minutes.  Once cooled, pull the skins off the peppers and remove the stems and seeds.

In a blender puree them with 3 T of the chicken broth.

In a large pan (I used my dutch oven) over medium heat melt the butter and then cook the onions until they are translucent and tender. 

Add in the corn, the rest of the chicken stock and some S&P.  Bring it to a boil, then simmer for 10 - 15 minutes.

Using an immersion blender, puree the soup until it's at a consistency you're good with. 

To serve:
After filling a bowl with the corn puree, carefully add a spoonful of the poblano puree and then drizzle a little of the heavy cream on top. 

You really should garnish it with cilantro, but I forgot.

Oh, and I may or may not have thrown in a little creme fraiche as I was pureeing it.  So bad, I know, but oh so very tasty.

Variations:

If the soup is too thick for your taste, it can easily be thinned with a little more chicken stock. 
Stirring in a little milk or half and half would definitely make it a little richer.
Some leftover roast or rotisserie chicken would be delightful in this soup.