Winter is almost over and I am going to miss soup weather.
To mourn the incoming heat, and the unbearable sweating that will ensue if I eat soup in said heat, here I will post a recipe for Creole Vegetable Soup.
(which can be adjusted as you please)
1 cup of split peas
3 large carrots
3 medium onions
1 large sweet potato
1 stalk celery with leaves
2 tablespoons of minced parsley
6 tablespoons of butter
2 quarts of water plus 1 cup
Pinch of cayenne pepper (I used way more)
2 teaspoons of salt
1/4 teaspoon black pepper
1/2 cup light cream (I used soy milk)
1. Soak peas in water overnight and drain.
2. Peel and slice the vegetables, mince the celery and leaves, and place together in saucepan (there was so much, I used the soup pot) with parsley, butter, and 3/4 cup of water. Cook uncovered until the water evaporates.
3. Combine the cooked vegetables with the drained peas in the pot and add the rest of the water and seasonings to taste. Simmer for two hours.
4. When the concoction is done simmering, separate the vegetables from the broth using a strainer. Save the broth in a bowl.
5. Purée vegetables using a blender.
6. Combine the puréed vegetables and the broth in the kettle. Add the cream (or soy milk). Stir until completely mixed. At this point, I also added more cayenne to make it spicier.
7. Serve topped with croutons.
If you're not slurping it, you're not eating it right.