Friday, May 12, 2006

Soup-of-the-Month Club #1: Split Pea Soup and Red Pepper Cornbread

The credit for the idea of a Soup-of-the-Month Club goes directly to my wonderful client, Sandy Meckstroth, who thought it would be a neat thing to have added to the blog. What follows below are her personal recipes for Split Pea Soup and its accompaniment of Red Pepper Cornbread. They both sound delicious, in my opinion, and I can't wait to try them out. If you'd like your soup recipe featured in this monthly bit of recipe fun, feel free to e-mail me it, and I'll start queuing them up to be posted. =)

Split Pea Soup

10 c water
1 bay leaf or 1 piece kombu
1 to 2 T olive oil
1 bag (about 2 1/2 c) split green peas, rinsed
1 to 3 pounds carrots, peeled and cut into bite-sized chunks
1 large yellow onion, diced
2 cloves garlic, pressed or diced fine
2 t dried dill
3/4 t celery seed
1 t salt
pepper to taste

  1. Put the water, bay leaf, and oil in an 8-quart pot and bring to a boil.

  2. Add the split peas. Return to a boil, then reduce the heat to medium-low.

  3. Cover and simmer 1 1/2 hours, stirring occasionally.

  4. Add the remaining ingredients.

  5. Simmer uncovered 1 hour, stirring occasionally.

  6. Remove the bay leaf.

  7. Taste, and adjust seasonings.

  8. Serve with a dollop of sour cream or plain yogurt in the soup, and red pepper cornbread on the side.

Red Pepper Cornbread

1 c cornmeal, preferably stone-ground
1 c all-purpose flour
1/3 c sugar
1 T baking powder
1/2 t salt
2 eggs
1/4 c canola oil
1 c buttermilk
1 red bell pepper, roasted, peeled, and diced

  1. Preheat the oven to 375. Oil an 8 X 8 pan.

  2. Put the dry ingredients (cornmeal through salt) in a large bowl. Whisk together.

  3. Put the eggs, oil, and buttermilk in a small bowl. Mix well with a fork.

  4. Add the egg mixture to the dry ingredients. Stir with a fork just until combined.

  5. Fold in the red pepper.

  6. Pour into the prepared pan.

  7. Bake 23 minutes until the top is golden brown in spots and a toothpick comes out clean.


Allen Walker said...

Sadly, I have only the recipe to grilled cheese... ;p

Jodi said...

Now I want soup! But the only stuff I have is --*whispers*-- in a can. But...hungry. *eyes kitchen*

John said...

For those of the omnivorous persuasion, consider adding a ham bone to your split-pea pot. Just follow your recipe as is, but put a ham bone with whatever meat is still clinging thereto in the pot and let it stew for a while. Of course, you'll want to remove the bone before serving, and you'll need to skim off whatever fattiness rises to the top. This is an easy way to add another dimension of flavor.

Thanks for the recipe, Jenny.