Split Pea Soup with Wild Rice and Apricot
April 2, 2010, 5:35 pm
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onions, to taste
garlic, to taste
thyme, to taste
1.5 cups split peas
1 qt broth (or more)
2/3 c wild rice
liquid smoke or smoked paprika
carrots, however much you have on your hand
other vegetables, whatever ones you want
something apricoty (jam, diced dried apricots, apricot juice, a pureed apricot, apricot chunks…)
Dice some onions, saute in whatever you saute things in.  I use coconut oil or broth in my soup pot.
When they’re translucent, add some garlic and 1 T of dried thyme or the equivalent of dried thyme.
Add 1.5 cups dried split peas and lightly toss in the oniony deliciousness.
Cover with a quart of broth (or water+kombu). Bring to boil.
Reduce to simmer for 1 hour.
Add 2/3 cup wild rice. If at some point there isn’t enough liquid, add water.
Cook for another half hour. (The peas will have been cooking for 1.5 hours, at this point).
Add smoked paprika or liquid smoke. Add at least a cup of carrot, cut the way you want.  Add any other vegetables you have on hand…cauliflower, rainbow chard, mushrooms…whatever you want.
Now get some apricot in there — diced dried apricot, apricot jam, fresh apricot — whatever you can find and as much as you dare.
Cook another 15 minutes or so until the vegetables and wild rice are tender.
Salt & pepper to taste.
To serve: Ladle into bowls.  Pour a thin stream of olive or grapeseed oil over the soup.  It looks fancy even if you feel like you have a 3 year old’s coordination.  Just swirl a little around, honest.  Sprinkle on some pepper and paprika.
Accompany with a salad:
Bed of mixed greens
Pea Pods
Any other veggies you like to have in salads
Now make the dressing: olive or grapeseed oil + some kind of apricot (jam/juice/puree…whatever) + vinegar (Apple cider, red wine, balsamic, or even white) + pinch of salt.