My Mother’s Split Pea Soup and the aroma of the simmering Broth she prepared using Turkey giblets for the making of Thanksgiving’s Stuffing are the two smells I remember vividly from my childhood and loved. I remember coming home from school and falling in love with the smell. Each filled our house with a certain sense of security, a powerful aroma that wrapped me in a sort of security blanket and made any other thoughts in my head disappear.
“What’s for dinner?” were the first words out of my mouth when I got home from school. I was always starving by that time, either because of the long walk home or because I was a growing child or because of the delicious smell in our house of something already cooking. “What’s for dinner?” I would ask removing the lid from the pot on the stove with a certain joyful hurry to know what the delicious aroma was and knowing it was going to be my dinner.
Asking Mom “What’s for dinner?” was always a scary question with a surprise answer. I was scared of what Mom’s response would be, I might not be fond of what we were having, none the less, that was dinner, period. We didn’t have a choice, an alternative, it was that or you went to bed without dinner with a spanking.
Those light green, perfectly halved spheres soaking in water didn’t look like peas to me but they clued me into what Mom was preparing. Her Split Peas Soup was thick, my sister and I would laugh at the fact our spoons would stand straight up in our bowls without falling, the thicker the better, it was delicious!
Judifood’s Split Pea Soup recipe:
- 2 liters Spring water (8cups)
- 1 lb Split Peas, soaked overnight (rinsed twice)
- 1 Onion, chopped
- 2 large Carrots, chopped
- 1 large stalk Celery, chopped
- 3 tbsp Evo
- 2 Bay leaves
- 1 tsp thyme
- the juice from 1/2 Lemon
- 2 tsp Salt
- Salt&Pepper to taste
- my Toppings were: a hard boiled egg, smoked paprika & plantain chips
I used my food processor to chop the carrot, celery and onion and sautéed them in the evo and salt and peppered lightly. I added the drained Split Peas to the pan to sauté a few minutes. I added the sautéed mixture to the Slow cooker and added all remaining ingredients except the lemon juice and toppings. I cooked on high about 6 hours, stirring occasionally. I let sit until morning and the soup had thickened well but not enough for my spoon to stand up!(less water next time). I mixed in the lemon juice and a little salt and pepper.
*I am Thankful for the food my Mother and Father put on the table, for their hard work, for growing up with real food and for the beautiful dinners with Family on special occasions like Thanksgiving, Thank you Mom & Dad, XOXO.