When winter arrives, things slow down here in Burgundy and it gives me a chance to dream about the plans for the year ahead. My desk is piled high with cookbooks and garden books and my head is spinning with details for the new potager.
Winter wouldn't be winter without a pot of soup simmering on the stove. The ultimate comfort food as you impatiently wait for the arrival of spring. We're working on some exciting plans for 2011 and look forward to sharing them with you soon.
split pea soup
from Lulu's Provençal Table, by Richard Olney
1 3/4 cups split peas, soaked in cold water overnight
6 cups water
sea salt
1 large onion, coarsely chopped
1 large potato, peeled and coarsely chopped
1 fresh mint sprig
1 tablespoon olive oil
1 tablespoon chopped fresh mint leaves
4 tablespoons butter, cut into small pieces
Drain the split peas, put them in a large saucepan with 4 cups cold water, place over medium heat, and bring to a boil. Add the salt, onion, potato, sprig of mint, and olive oil, cover, and cook over very low heat, at a simmer for 2 hours. Add boiling water if the soup becomes too thick. Discard the sprig of mint, stir in the chopped mint leaves, pass the soup through a vegetable mill, and adjust its consistency by the addition of boiling water. Taste for salt, reheat, and, off the heat, stir in the butter.
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