Yesterday I woke at 430am and wrote about date rape until midday, at which point all I wanted was wine, shitty 90s tv, and (somewhat inexplicably) split pea soup. Since my refrigerator contained a bevy of greenmarket ingredients threatening to spoil, I poured a riesling, Hulu-ed Dawson’s Creek (has there ever been a more insipid series?), and improvised the following recipe. It’s wicked simple except for the odd cocktail of flavors, and doggedly un-Kosher despite the fact that Rosh Hoshanah was still in effect when I made this. (I told you I was Jew-ish!)
THE RECIPE
2 cups split peas
6 cups water (feel free to substitute vegetable or chicken stock if you have it on hand; I didn’t.)
2 strips bacon (feel free to substitute smoked salt if you abstain from delicious delicious pork)
1 tbs (splash) olive oil
3 stalks fennel, chopped
2 bay leaves
1 medium yellow or white onion, chopped
2 medium-sized carrots, chopped (too many carrots and this is an intolerably sweet soup)
1 big ole pinch cumin seeds (please don’t ask for exact measurements; witches are serious improvisers!)
1 big ole pinch smoked paprika
thyme, fresh
lemon balm, fresh
flat parsley, fresh
mint, fresh
vinegar, rice or white
salt (duh)
black pepper (duh)
Optional: plain yogurt or crème fraîche
PRESSURE COOKER IF YOU HAVE ONE