Finally! I put it off two times last week, and tonight at last I made the much-anticipated split pea soup. To be honest, I don't know why I was so excited about this. It's not like I'm a super huge split pea fan or anything. I don't ever remember even eating the stuff growing up, and hardly have I eaten it in my adulthood. There's a place I drive by on some of my travels called "Pea Soup Andersen's" and I get so excited everytime I pass it. I finally stopped there in September to try this famous pea soup. Before that, I honestly couldn't tell you the last time I had the green soup. It was so good at Andersen's that I vowed to try a recipe at home. Five months later and here we are.
At first I turned to the classic cookbook by Betty Crocker. Since split pea soup is practically an American pastime, I was sure Ms. Crocker would have the best recipe. I would simply substitute the ham with a veggie version. But then I remembered my Skinny B* girls had a split pea recipe! Once again Rory Freedman and Kim Barnouin swooped in and stole the show with their amazing vegan recipe. So far, I have not been disappointed with any of their recipes, and it just goes to show why the Skinny B series is number one in the country right now. (World?) I don't actually know what their statistics are, but I just saw the Editor-in-Chief of one of my magazines reading it in the February 2011 issue.
Anyway -- look up their recipe for Split Pea Soup and make it immediately. It's better than Andersen's, I promise.
The Skinny B recipe doesn't say to blend it after it's cooked, but I did anyway and then added cooked barley for some extra thickness. Let me just say that my husband has been skeptical and more than a little hesitant about this split pea situation; but he cleaned his whole bowl in five seconds flat before giving me a sheepish grin and announcing he was going back for seconds. The warm, freshly baked bread didn't hurt the situation either.