Wednesday, 22 February 2017

Split Pea & Wild Rice Soup

In some ways this is a typical split pea soup, but the wild rice makes it a little different. This makes 4 meal sized servings (with toast or a sandwich) but if you wanted to serve it as a starter for more people, I would thin it with a little more chicken stock. It got pretty thick. I also used whole peas because we grew them, but I can't help but think they would have been better split. Maybe next time I will try putting them through the blender and see if I can't "split" them myself.

If you wanted a vegetarian version, I would suggest using 1/2 cup of wild rice and 3 1/2 cups of water to cook the peas and rice; omit the meat and use vegetable oil. If you just wish to avoid pork, smoked turkey makes an excellent substitute.

This will keep well in the fridge for up to a week, and it should also freeze well.

4 to 6 servings
1 hour - 20 minutes prep time
not including cooking the peas and rice

Split Pea & Wild Rice Soup

Cook the Peas & Wild Rice:
1 cup dried split green or yellow peas
1/3 cup wild rice
3 cups water or stock
1 teaspoon salt
2 bay leaves

Put the above ingredients into your rice cooker; turn on and cook. You could also do this in a pot; in which case bring them to a boil then reduce the heat to very low and cook for about 40 to 45 minutes; remove from heat when peas are tender.

This can and should be done a day in advance. Keep the mixture in the fridge or cool spot until wanted. 

Make the Soup:
4 cups unsalted ham, chicken, or turkey stock
1 large onion
1 medium carrot
1/2 cup peeled, diced celeriac OR 1 to 2 stalks celery
2 to 3 cloves of garlic
1 tablespoon bacon fat or mild vegetable oil
1/2 to 2/3 cup diced cooked ham or diced smoked turkey
1 teaspoon rubbed savory or thyme
salt & freshly ground black pepper to taste

Put the cooked peas and wild rice into a soup pot. Add the stock and bring to a simmer.

Meanwhile, peel and chop the onion. Peel and dice the carrot. Peel and dice the celeriac (or trim and chop the celery). Peel and mince the garlic.

Heat the fat in a medium sized skillet over medium-high heat. Add the onion, carrot and celeriac, and cook for 5 or so minutes, stirring regularly. When softened and slightly browned in spots, add the garlic and savory, mix in and cook for another minute or two. Add the vegetables to the soup, along with the ham or smoked turkey.

Simmer the soup for 30 to 40 minutes over low heat, stirring occasionally. At some point check the seasoning and add salt and pepper to taste.

Last year at this time I made Cream of Tomato Soup.

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