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??