Monday, 27 October 2008

Pease porridge hot...


Comfort food at it's finest, as people have known for..oh... 5 or 600 years, at least.

Boil split peas, onions, basil, thyme, cinnamon, a smidge of dried ginger, some cloves, and a bay leaf in Rauchbier (smoked beer...which is an excellent way to sub that smoky richness that french canadian pea soup has. I find liquid smoke just doesn't measure up for this one. It's just too... thin... for lack of a better word). Salt. Nothing could be easier. Eat with irish soda bread (whole wheat spelt flour and oat flour at about a 3:1 ratio, baking soda, salt, soured soy milk...ie, soy milk with vinegar). We also had some baked cauliflour with this, both the flower and the big leaves. Just pop it in the oven with a little olive oil and salt while the bread bakes.

dance warmly to something much more modern: musique pour 3 femmes enceintes

3 comments:

medici said...

I'm comforted just by looking at the picture and reading the ingredients and method - merely on principle! Really, though, this was sooooooo tasty and perfect for early winter. It warmed me through and through and it smelled smoky and divine. The soda bread was a treat. The combination was wonderful. Phhhhhhhhhhhhhttttt to the winter cold!!!

Jake said...

Yum! I lurve split pea soup.

Liz² said...

beautiful! I need to try split peas medieval style someday, I think! I'm intrigued by this "non-thin" smokiness, too.