I’d been longing to make split pea soup for quite some weeks and yesterday I decided to finally grab a pan and cook those pulses now that it’s still the right season to do so. Split peas take a while to cook until tender, so Saturday is a convenient day for soups with a long simmering time.
Usually I add tofu wiener slices or bits of smoked tofu with this hearty soup, but I wanted something slightly different today. I recently came across a cooking video featuring sausage tornadoes, and thought this would be something the children would love (given their predilection for everything on skewers). And they did, as they had 3 each alongside a decent bowl of soup.
Yet as my husband is not the person who warms to the idea of wieners (neither the tofu nor the regular kind), I used some of the freshly made pizza dough of the tornadoes to create a couple of handpies filled with smoked tofu, vegan Gouda slices and Dijon mustard. Apparently they were tasty, so mission accomplished.
I will not include a sausage tornado recipe below, as it’s basically just sausages on a skewer, with a spiralling cut that is filled with a swirl of pizza dough. No rocket science, no gourmet cooking. Just fun!
Split pea soup.
- 1 onion
- 2 garlic cloves
- 2 large carrots
- 2 celery stalks
- 250 g split peas
- 2,5 l (or 10 cups) vegetable stock (optionally, you can sub 1,5 dl of the stock by white wine)
- 2 TB dried thyme (or half the amount fresh thyme)
- 3 bay leaves
- Optional: 1 tsp liquid smoke
- Salt and black pepper to taste
- Sauté the onion until translucent, then add the rest of the finely chopped vegetables.
- Rinse the split peas, then add them to the pan, together with the stock (and wine, if using) and herbs.
- Let simmer until the split peas are soft. This might take a little over an hour. Bring to taste with salt and pepper, and a splash of liquid if you like. If the soup is too thick to your liking, pour in more water (but with 2,5 l added to the soup already, you should be safe).