Monday, January 23, 2012

yellow split pea soup w/ mushrooms and chipotle


I've been on a serious soup kick lately... soup is so satisfying and warming on cold winter days. It's also super easy to make; I find soup foolproof, it's the type of food that can be mostly ignored on the stove, and especially when kept simple, is always delicious. This one bubbled away on the stove for most of yesterday's lazy Sunday afternoon. This was inspired by a bag of yellow split peas that's been living in my dried bean basket for a while now :) I flavored it with dried porcini mushrooms and chipotle, nice and spicy without  burning.

I topped each portion of soup with a little crumbed tempeh bacon. The hubby and I each really enjoyed this and gobbled up the leftovers at lunchtime today.

Yellow Split Pea Soup

-1 bag dried yellow split peas
-2 cubes veggie bouillion 
-1 cup dried porcini mushrooms
-1 chipotle pepper in adobo
-1 clove garlic-smashed
-6 cups water
-2 cups frozen broccoli stems (this was mostly to use them up, potato would do the same job)
-2 tsp cider vinegar
-salt, pepper, curry powder to taste
-crumbled tempeh bacon for garnish

-In a heavy pot, add peas, buillion, mushrooms, chipotle, garlic, water and broccoli stems. Bring to a boil, turn down heat and let simmer until the peas start to break up, this took me atleast 90 minutes.
-Use an immersion blender and blend soup until creamy. I added a little more water, cause mine was a little thick at this point.
-Once happy with consistency, add the cider vinegar and season with salt, pepper and some curry powder.  
-Garnish each bowl with some tempeh bacon crumbles.

*it's really hard to get a good picture of food during the winter!!!!

1 comment:

  1. Hi Peggy! Congratulations, you are the winner of Chloe's Kitchen! Please email me your mailing address. Thank you for reading my blog!