recipe-a-week #3: root vegetable and split pea soup & comfort week day 1: food
I decided today that ill-fitting socks which slide around in one's shoes are not in accordance with the ideals of Comfort Week.
A chicken pot pie recipe I make is my favourite comfort food. You can see the original recipe here. But I've posted it before, so I'm going to share a new recipe with you which I tried this weekend, was definitely comfort food, and it doesn't have any butter in it. Comfort food without butter? What? I'm also counting this as my new recipe of the week. (Incidentally, I have only been using my print recipes and haven't consulted the internets once so far since that post.)
Like some of the other participants, comfort food to me is often in soup form. And this one is a doozy. I've never had a vegetable soup with the flavour of this one - utterly delicious. Lots of parsnips may have been the ticket, or maybe the split peas - whatever it was, it was yummy. Phillip loved it, too. The recipe is from 1000 Vegetarian Recipes and is called
Root Vegetable and Split Pea Soup
4 cups water
1 1/4 cups chopped celeriac (I didn't have this, so I tossed in 1 1/4 cups of regular celery)
1 cup chopped onions
1 cup chopped carrots
3/4 cup chopped parsley root or parsnips (I used parsnips, and probably more than 3/4 cup)
3/4 cup split peas
2 cloves garlic, minced
2 cups vegetable broth
3/4 cup chopped fresh parsley
1/4 tsp salt
1/8 tsp pepper
1. In saucepan, bring water to a boil. Add celeriac, onions, carrots, parsley roots, split peas and garlic. Return to a boil. Reduce heat and simmer, 1 hour.
2. Add broth and parsley. Return to a boil. Reduce heat and simmer, uncovered, 30 minutes longer. Stir in salt and pepper.
I think this might also be delicious pureed, but I left it chunky so that Phillip could eat it a bit more independently. Oh, and I also added some cooked chopped pork that I had on hand. It's soup - completely open to variations.
For a list of everyone participating in Comfort Week, have a peek here.