They took us to see A Christmas Carol by Charles Dickens, or as it is mostly known — Scrooge.
On Christmas Eve, Ebenezer Scrooge, that miser of a man, that horrible human being, has a bowl of split pea soup before he knocks off for the night and becomes a changed man. I can remember it clearly. I was in elementary school. For some reason, Scrooge (as portrayed by Albert Finney) made the soup look delicious. I fell in love with the soup right then and there. And yes, I love any version of the movie and the book, as well.
My mother used to make split pea soup. So hot and thick and full of flavor. Most split pea soups have some ham in them, or some “hock” or “salt pork.” My mother also used to buy the Campbell soup cans of it and I would eat that too. Then Progresso soups got in the act and they put out their own brand.
Years ago, I made my own a few times, and I will again. I won’t necessarily use salt pork or hock or ham. I learned you don’t have to do that. But do give your soup some spices especially black pepper and some salt. A nice crust of bread will do as well. It is best in the cold months like when Ebenezer was counting his coins in the cold before Christmas.
These days there is an organic version from the can, Annie’s Organic Kitchen. I like that as well. Also, get the low-sodium version if you are watching the salt. If not, roll with the regular.
Is split pea my favorite soup? Time will tell. But it is one of my favorites and loaded with nutrients. Split pea soup for the soul.
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Recipe:
1 pound dried split peas
1 stalk celery, diced
2 large carrots, peeled and diced
2 (14.5 ounces) cans of low-fat, low sodium chicken broth
3 cups water
Salt and pepper to taste
Rinse and pick through peas. Place them in a large pot with the celery, carrots, broth, and water. Bring to a boil, then reduce heat, cover and simmer until peas have fallen apart, 1 to 2 hours. Season with salt and pepper before serving.
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Time to share recipes isn’t it? We will soon be inside more. Thanks for reading.
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This post was previously published on The Brain is a Noodle.
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Photo credit: Brian Gilmore