Wow, check it out – it’s already the 20th of the month. This has been a long, busy month at work, and it’s only getting more so. But it’s a good busy. But it means I haven’t had a lot of energy for blogging. I cook and take pictures, but they don’t always make it into the blogosphere. This one did, though!
This is definitely not one of my favorite dishes, but Dan loves a good split-pea soup when the weather gets cold, so baby, this one’s for you – all of it 😉
One of our exchange students, Josi from Berlin, gave me Alton Brown’s “I’m Just Here for the Food” for my birthday a couple of years ago. This recipe is from that book, and it’s probably one of the easiest recipes I know of. Here goes:
Alton Brown’s Split-Pea Soup
18 oz. dried split peas
1 finger-sized piece of salt pork (Dan likes porky goodness, but this is optional)
1 chipotle chile in adobo sauce
1/2 cup each chopped carrots, onions and celery
2 quarts chicken broth
1-1/2 tbsp. miso paste
Combine all the ingredients in a slow cooker and set it to high. Cook for 6 to 8 hours until the peas have softened. Really, that’s it.
And here’s the delicious (according to Dan) but not real appetizing-looking (to me) result, garnished with a little sliced green onion:
This is my entry in No Croutons Required, hosted by Lisa’s Kitchen.