April Snow!!!! How do you warm up?


That fresh offering of white stuff this week makes us all start dreaming of warm comfort food to counter the last hoorahs of Old Man Winter!  I would love to hear what food you long for as winter hangs on!

Yesterday, I left for for work with the promise of split pea soup for supper. I brought home the fixings for it the day before from our store, The European Pantry: Saborot split peas, Wagoner’s dry cured bacon and a smoked sausage…gelderse rookworst. All the  ingredients except for the sausage and salt went into the slow cooker:

  • 500 gm  split peas
  • 2 litres  water
  • 1 onion or leek chopped
  • 250 gm Wagoner’s dry cured bacon in small pieces
  • 1/4 tsp Italian herb mix
  • 2 dashed ground pepper
  • 1 tbsp chopped fresh parsley or 1/2 tsp dried
  • 1 clove garlic
  • 2 cups cubed potato  (1 inch pieces)
  • 2 carrots scraped and cut into coins
  • 1 Gelderse Rookworst Smoked sausage cut in coins added a half hour before serving
  • salt to taste

Follow the guidelines of your slow cooker for times.  I started the soup on high and dropped it to low later.  When I came home the bacon was melting into the soup and the peas were so soft I just had to whisk them slightly. Sabarot peas are the secret there.  I have never cooked split peas that dissolve so nicely.  Just a bit of salt and we were bringing our soup bowls up to the pot. Crusty rolls and crackers, a glass of milk…..mmmmmm!!

I would love to hear what Old Man Winter inspired in your kitchens this week!  Or if you are one of our readers in sunnier climes…what are you cooking these days??

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