It's clear that split pea soup will never win any soup beauty contests and there are some who find the color and texture not to their liking. For me, split pea soup is like that pair of faded, stained, slightly stretched out sweat pants that you like to wear when you are alone. It sure isn't pretty but it is cozy, comfortable and somewhat "snuggly." I saw this Slow Cooker Split Pea Soup in the current Food Network Magazine--gussied up a little with smoked turkey, frozen peas and yogurt (a bit like wearing lip gloss with those sweats), but still basic, unassuming, comforting and just what is needed after a week of travel, eating out and rich foods--just like those well-worn sweatpants. ;-)
The recipe can be found in the January / February 2011 Food Network Magazine or at the website here.
Recipe courtesy Food Network Magazine, Jan/Feb 2011
(Makes 6 Servings)
1/2 cup chopped fresh parsley, plus 8 to 10 parsley stems
4 sprigs thyme
1 pound green split peas, picked over and rinsed
1 large leek, white and light green part only, halved lengthwise and thinly sliced crosswise
2 stalks celery, chopped
2 carrots, chopped
Kosher salt and freshly ground pepper
1 smoked turkey leg (1 to 1 1/2 pounds)
1/4 cup nonfat plain yogurt
1/2 cup frozen peas, thawed
Crusty multigrain bread, for serving (optional)
Tie the parsley stems and thyme together with kitchen string and place in a 6-quart slow cooker. Add the split peas, leek, celery, carrots, 1 teaspoon salt and 1/2 teaspoon pepper; stir to combine. Add the turkey leg and 7 cups water. Cover and cook on low until the split peas and meat are tender, 6 to 8 hours.
Discard the herb bundle. Discard the skin and bones from the turkey leg and shred the meat. Vigorously stir the soup to break up the peas and make the soup smoother. Thin with water, if desired. Stir in the chopped parsley and about three-quarters of the turkey meat; season with salt and pepper.
Ladle the soup into bowls. Thin the yogurt with a little water, then spoon onto the soup. Top with the thawed peas and the remaining turkey. Serve with bread, if desired.
Per serving: Calories 359; Fat 3 g (Saturated 1 g); Cholesterol 29 mg; Sodium 760 mg; Carbohydrate 54 g; Fiber 21 g; Protein 31 g
Notes/Results: Good, simple soup with nice flavor from the thyme and smoked turkey leg. Very low effort--just some chopping and a little stirring at the end. I put mine in the slow cooker on low for 8 hours, next time I would try it at 6 hours--to leave a bit more of the pea texture in it. Still a hearty, stick to the ribs, comfort food bowl that I would make again.
And now to the Souper Sunday kitchen where we have a fabulous group of dishes waiting...
Ramona, The Paper Princess from Create With Joy is here this week with Mom's Turkey Noodle Soup. She says, "Are you looking for a recipe that nourishes both body and soul? Do you want a meal that will warm your tummy while tasting extra yummy? Put on a pot of Mom’s Turkey Noodle Soup - one of my childhood favorites! It’s healthy – it’s perfect for families stretching their budgets – it’s great for using up leftovers – and it’s delicious!"
My good friend Kat from Our Adventures in Japan is managing to stay warm with a "Slow Cooker" Veggie Chili with Sweet Potatoes. Kat says, "I saw this recipe for slow cooker chili in "Real Simple" on my flight back from Hawaii and wanted to try it because I thought chili would be perfect for this chilly weather and sweet potatoes are also in season here. There were some problems though which is why I have part of the title in quotes...the main one being that I don't have a slow cooker. This was delicious but I think the next time I make this I'll cut the extra can of water out as it was a little watery and seemed to wash out some of the spiciness."
Graziana from Erbe in Cucina is back and has a creamy, warming and zingy Watercress Soup with Ginger to share this week. Graziana says, "I growed watercress many years ago, but I almost forgot its taste: pungent, fresh, with plenty of personality. Rich in minerals and vitamin C, the watercress is the perfect herb for winter. Add some ginger and you will create the ultimate winter soup!"
Tigerfish from Teczcape-An Escape to Food has a unusual and nourishing Silkie (Black) Chicken Soup and says, "The Chinese believe in drinking more tonic soups (补汤) during winter to balance the "yin" (cold) in the body, and for nourishment. Some of you might not be familiar with Silkie (Black) Chicken but it is quite common in some parts of Asia. Silkie (Black) Chicken Herbal Soup is often considered "tonic" soup because of the medicinal-cure tag that the Silkie (Black) Chicken carries."
A big Souper Sunday welcome to Ann of Apples and Twinkies, making her first appearance this week with a rich and hearty Slow Cooker Pasta Fagioli. Ann says, "This is the Olive Garden version of Pasta Fagioli, and it has ground beef in it. I know that authentic Pasta Fagioli doesn't have meat in it, but this meal really sounded good to me. I've never had this before at the Olive Garden, but I bet it's good. Because it was great here." It's nice to have you join us Ann!
I am always happy to have my friend Andrea from Nummy Kitchen pop in, and this week she brought a homey Spaetzle Soup with Mini Soft Pretzels. She says, "This is a dish is a family pleaser, something that I can make that everyone including picky husband and my three little ones enjoy. The soup is pretty much chicken noodle soup without the chicken and with homemade spaetzle in place of the noodles, who wouldn't love that? And serving it with mini soft pretzels just ups the enjoyment factor. Being a first generation American, I like that this gives a nod to the German food I grew up loving, and being able to share that with my kids is special to me."
Fellow Hawaii blogger Spencer (The Mouse) from Live2EatEat2Live Blog made a unique Soybean Soup and says, "On our last trip to China (Shenyang to be exact), there was this dish that was made from dried soybeans, soft doufu, and dried beancurd sticks (see 17 November 2010 post). I thought the soup (or stew) was interesting. I was in the experimental mood yesterday and thought I’d give it a shot. The Cat said my version was better than the one in Shenyang. A definite keeper, and it’s vegetarian friendly (a rarity in my cooking repertoire). :-)"
Megha from Live to eat!!! has a satisfying English Winter Soup to share and says, "It's winter time, well technically in Mumbai too.... It's pleasant and the best part is that a you don't have to cover yourself up from top to bottom. December and January are the only two graceful months of pleasant weather in contrast to the humidity. Winter is also the time for some delicious soups and it is the best way to hydrate yourself too. I found this recipe here and liked it instantly. The soup is a meal by itself and one bowl can really fill you up!"
Kim from Stirring the Pot tried Ellie Krieger's Aromatic Beef Stew with Sweet Potatoes and says, "This Aromatic Beef Stew is a dreamy pot of gloriously scented spices: cumin, cinnamon, and red pepper flakes. The warm scent of the spices, together with the meltingly tender beef, will have you anticipating dinner in the worse way possible. Ellie's aromatic beef stew comes alive served over couscous with toasted sliced almonds and parsley as a garnish. If you are in the mood for a twist on the regular old beef stew, then this is the recipe for you."
Julie from Little Bit of Everything made a Slow Cooker Italian Soup and says, "Soup seems to be my theme of the week but since we've all determine it's soup weather. Why not! Soup is perfect for the slow cooker. Cooking all day gives the flavors the opportunity to meld together perfectly. Nothing is better than walking in the house after a long day at work to the smell of a hearty soup! This is one of those flexible recipes where ingredients can be added or deleted depending on what you have in the kitchen."
Reeni at Cinnamon Spice & Everything Nice turned a favorite dish into a soup with her Chicken Florentine Soup. Reeni says, "Chicken Florentine is made with chicken breast laid over spinach then smothered in a creamy white wine garlic sauce. The inspiration for this soup. A homey and hearty soup packed with fresh spinach, aromatics like carrot, garlic and roasted red pepper, tender pieces of white meat chicken and pipette pasta. It's pure and uncomplicated comfort food, at its best, familiar and heart-warming."
Nicole from Cocoa and Coriander: Nico's Tiny Kitchen made Stewed Spicy Black Eyed Peas and Edamame and says, "This is such a great and healthy stew to help you stick to any health related resolutions you might have. Like the lentil soup I posted last week, this stew is really hearty and full of flavor but it is also low in fat while still having great protein. I made this stew while Matt's still in New York because I didn't think he would be open to black eyed peas, but their flavor isn't as strong as it would be without the spices and vegetables. This recipe is definitely a keeper for when Matt comes home because it is simple, healthy, tasty and I think he might actually like it."
Shri from Tiffin Carrier Antic/que's! is back with a Moong Dal Soup and says, "Moong Dal is a childhood comfort food, had with fresh rotis or rice. A North-Indian staple, this simple dal with the flavour of ginger, garlic and cummin, becomes a South Indian traditional with the addition of coconut paste and additional spices. I have used these flavours in today's Soup: taking a light touch of garlic with cummin and adding thin coconut milk. It can be served with crispy toasts or to complete the sub-continent's flavour, I have served it with Garlic Naan."
Zibi from Fresh Slowcooking created a Slow Cooker Creamy Mulligatawny soup and says, "“Damn good and it has a little kick too!” A rich, hearty and nutritious soup that will make you warm and toasty. Prepare it your slow cooker so it’s ready when you get home from enjoying your winter wonderland! ...our new favourite soup recipe! ... The heat was just right too, complementing the vegetables and turkey without overpowering them."
Janet from The Taste Space has both a soup and a salad to share this week. About her colorful Spinach Orange Yam Soup she says, "I was blown away by its taste. Healthy food does not need to be bland! This soup was both incredibly delicious, healthy and a snap to put together. This soup was silky smooth from the pureed yams. I rarely go to the trouble of squeezing my own orange juice, but with an overabundance of citrus and a new lemon squeezer, I had no excuses. The freshly squeezed juice is paramount for this recipe. The delicate splash of citrus made this a light-tasting soup, and the extra dimension came from the dill and ginger."
For her Apple, Lentil and Wild Rice Salad, Janet says, "To keep this a filling hearty meal, I added wild rice which had a nutty flavour that complemented the rest of the salad ingredients. I added in chopped carrot for crunch and kept the dressing ingredients fresh. The dressing was increased because of the larger volume of the salad, but it is not heavy at all. It was fresh, yet hearty at the same time. Sweet and savoury with the apple and cumin. Play around with this theme and see what you can create!"
Joanne from Eats Well With Others is keeping it healthy with her running and powering up with some Moroccan Chickpea Barley Salad. She says, "This Moroccan chickpea barley salad is what I ate on the plane the day before the half marathon to try to build up my glycogen stores. It is filled with good, whole grain carbs and tons of dietary fiber with over 100% of your recommended daily fiber requirements in one serving. Nutritional all-star? I'd like to think so. And I pretty much rocked the half without feeling even an ounce of fatigue. On three hours of sleep. Like I said. All-star status salad. Right here."
Lots of wonderful soups this week and two healthy and delicious salads--and it is clear that slow cookers are out on a lot of counters too! ;-) Thanks to everyone who joined in. If you have a soup, salad, or sandwich that you would like to share, just click on the Souper Sundays logo on the side bar for all of the details.
Have a great week!