Harper had a blast jumping through puddles and at one point wanted to remove her shoes and jacket. Umm, no. It was freezing! But I don't think it would have mattered because she came inside completely soaked.
Once inside she requested hot chocolate, to finish off the experience. I put her on the couch in a blanket all snuggled up with her hot chocolate and started the soup.
A day well spent. Hope you enjoyed the weather as much as we did!
Split Pea Soup recipe after the jump...
1 tablespoon olive oil
1 yellow onion, finely diced
2 celery stalks, diced
2 carrots, peeled and diced
1 cup dried green or yellow split peas, picked over, rinsed, and drained
4 cups chicken or vegetable stock (I use chicken stock)
6 slices bacon
2 tablespoons finely chopped fresh flat leaf parsley
1/4 teaspoon dried oregano or marjoram
1/4 teaspoon dried thyme
1 lemon
salt and pepper to taste. I use garlic salt
In a large saucepan over medium heat, warm the oil. Add the onion, garlic salt, pepper, and saute until softened, 3-5 minutes. Add the celery and carrots, season again, and saute until just slightly softened, 3 minutes.
Meanwhile, in a frying pan over medium heat, fry the bacon until crisp, about 10 minutes. Transfer to paper towels to drain. When cool, crumble and set aside.
Add the split peas, stock, 2 slices of bacon, parsley, marjoram, and thyme. Reduce the heat to medium-low and bring to a simmer. Cover partially and cook until the peas are tender, 50-60 minutes. Discard the bacon.
They suggest to coarsely puree 2 cups in a food processor and return to pan, but I use a handheld blender and that works great.
Season with garlic salt and pepper to taste, squeeze 1/2 of lemon, return the soup to medium heat, and simmer for 5 more minutes.
Ladle soup into bowls and garnish with the crumbled bacon. Serve immediately.
I usually double the recipe and it is good for a 4 person dinner with salad and sourdough bread, of course.
Enjoy!
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