Split Pea Soup

I'll admit, it took a long time after the Exorcist to eat Split Pea Soup again.  And I saw that movie when I was in elementary school.  But I probably avoided the soup until I was cooking for myself.  But the flavor is so wonderful and satisfying that I had to overcome my fear and try it again.  I've since come to absolutely love this soup and make it once a year during the winter months when I feel like a bowl of cozy.

Being that we had ham for Christmas I decided that now was the time for this soup.  Generally the soup is flavored with a smoked ham hock on the bone, but I wanted to make sure to use up the leftovers.  I also had some luscious Rye bread that I made over the course of 5 days, nursing the chef and then the starter to produce the most moist rye I've ever tasted.  But that's another blog.

We start our soup with the chopping:

• 3 slices bacon, diced (or 2 T Olive Oil)
• 1 onion, chopped (or large Leek with dark green removed)
• 3 ribs celery, chopped
• 2 large carrots, chopped
• Salt and Pepper

In a large stock pot, cook the bacon over medium heat until crisp.  Remove the bacon and set aside leaving the rendered fat in the pot.  Add the vegetables and cook until softened (approx. 8 - 10 minutes).

Step 2:

• 1 lb Split Peas, picked over for stones and rinsed
• 1 lb red potatoes, chopped
• 4 or 5 qt Chicken Broth/Stock
• Ham (leftover, no idea how much there was)
• Sachet: Thyme, Bay Leaf, Garlic, Peppercorns
• Salt and Pepper to taste

Once the veggies from the previous step are soft, add in the ingredients above and bring to a boil.  Reduce heat to a simmer and cook until peas and potatoes yield to slight pressure.  Remove the sachet and discard contents.  Using a potato masher or an immersion blender, smash the soup until thick and desired consistency is reached.  Some recipes suggest straining the soup and adding back int he desired amount of broth, but I find that step to be unnecessary.  I like a thick soup, but one that still feels like soup and not a spread.  Add back in the bacon and enjoy!

To make this vegetarian, omit the ham and bacon.  Use olive oil and vegetable broth.  You won't have the smokey flavor of the meat, but the soup will still have loads of flavor from the mirepoix and the sachet.

Enjoy!

Slow Cooker Green Bean Casserole

Thanksgiving is always such a challenge when it comes to cooking.  For those of us without a celebrity chef kitchen, we have only so many options at our disposal to cook the meal and often those are often in direct competition.  We must consider the timing of events that will allow us to place a hot meal in front of our family and guests without one piece of it failing to impress our hungry audience.  Many people set themselves up for a whole afternoon/evening of gorging themselves, so it is especially important the meal be hot and tasty and all finished at the same time!

I found this recipe in the October/November 2010 issue of Cook's Country magazine.  I was attracted to the use of the slow cooker as there was nothing else we needed to use it for.  That would free up space in the oven or stove top for other goodness.  As well, we could ensure the casserole be kept warm and ready for the big meal!  There were even directions to prepare everything in advance for a more relaxing and enjoyable cooking experience.

Casserole:

• 1 C French's French Fried Onions
• 3 T Unsalted Butter
• 10 oz Cremini Mushrooms, cut into 1/4" slices
• Salt & Pepper
• 4 Garlic Cloves, minced
• 1/2 t dried Thyme
• 1/4 C All Purpose Flour
• 1 1/4 C Chicken Broth
• 1 1/4 C Heavy Cream
• 2 lb Green Beans, trimmed and cut into 1" pieces
• Fresh is a must.  Frozen becomes mush.

Topping:

• 2 slices hearty sandwich bread (or equivalent)
• 2 T unsalted Butter, melted
• 2 C French's French Fried Onions

Step 1:

Pulse the fried onions in food processor until finely ground.  This will be used to flavor and thicken the sauce.  Melt the 3 T butter in a large skillet over medium heat.  Saute the mushrooms, 3/4 t salt, and 1/2 t pepper.  Cook until the mushrooms release their liquid, (approx. 5 minutes).

Increase heat to medium high and cook until liquid has evaporated. (approx. 5 minutes)

Stir in garlic and thyme and cook until fragarent, (approx. 30 seconds)

Add flour and ground onions and cook until golden. (approx. 1 minute)

Stir in broth and cream and bring to a boil.  Reduce heat to medium low and simmer stirring occasionally until sauce is very thick and creamy. (approx 10 minutes)

Step 2:

Combine the sauce and green beans in the slow cooker.  Cover and cook on low until beans are tender.  (approx 5 to 6 hours)

Step 3:

Pulse the bread and 2 T butter in food processor until coarsely ground.  Toast bread crumbs and onions in clean skillet over medium high heat until golden brown (approx 3 - 5 minutes).  Top green beans with crumb mixture.  Serve.

Make Ahead Directions:

Sauce and topping can be refrigerated in separate airtight containers for two days.  To finish, microwave sauce, covered, for 1 minute before proceeding with Step 2.  Crisp bread crumb mixture in skillet before topping beans.

Enjoy!