If you are as busy as I am getting ready for the holidays, then you don't have a lot of time to think about eating. That is why soup is the perfect solution. I'm currently planning our Christmas party for Saturday night. Planning isn't the hard part - that's just scribbles on a piece of paper, known as the menu. (I know my spelling is an issue, but I understand it and that's what important!)
I am only making a few items on this list because our numbers have jumped up this year by 9 additional guests so we won't be doing a sit-down dinner like the past 3 years.
Instead of 14 people, we are now up to 23 people which means a buffet-style dinner. But we are still going to make our mustard crusted beef tenderloin. I am also making the vegetable dish which we had on Thanksgiving which everyone liked and then I will put it on this blog. Everything else we will pick up at local delis which will be lots of delicious accompaniments to go along with the delicious beef tenderloin. The only thing I haven't decided on is the one cocktail drink I like to serve at parties, besides beer, wine, etc. Last year, it was the pomegranate mojitos.
The hard part of this party has been getting the house ready and that means getting all the Christmas decorating done. It's been a slow process this year and just looking at all the boxes makes me tired. I'd much rather be cooking...
But I finished that last night and now tonight I will finish putting decorations on the tree. Luckily, we had the tree up before Thanksgiving - without the decorations, but it still looked festive with just the lights on it.
So, you can see why I'm eating soup these days. I'm on my third pot of soup since we've been home from Japan and this is my second pot of split pea, one of my favorites. I think I love split pea soup because its' very easy to make since you don't have to soak the peas like other legume-type soups. I like this recipe the best, adapted from Ina Garten, known as the Barefoot Contessa. This one takes a little more effort chopping up vegetables but it's worth it.
Serves 5-6
1 cup chopped yellow onions
2 cloves garlic, minced
1/8 cup oil
1/2 tsp dried oregano
1 -1/2 tsp salt
1 tsp freshly ground black pepper
2 cups medium-diced carrots (3-4 carrots)
1 cup medium-diced red potatoes (or I like Yukon gold), unpeeled (3 small)
1 pound dried split green peas
8 cups chicken stock or water
chopped ham or ham bone, if desired
1. In a 4-quart stockpot on medium heat, sauté the onions and garlic with oil, oregano, salt, and pepper until onions are translucent, 10-15 minutes.
2. Add the carrots, potatoes, split peas, and chicken stock or water. ( I use water if I put ham in it because the ham adds enough salty flavor to the soup)
3. Bring to a boil, then simmer uncovered for 1-1/2 hours.
4. Skim off the foam while cooking, as it develops for the about the first 30 minutes.
5. Stir frequently to keep solids from burning on the bottom.
6. Add leftover chopped ham or ham bone for more flavor, if desired. Taste for salt and pepper.
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