Adam and I met on a chat room when we were 17. It was 4 years before we met in person. We have spent most of our married life in Georgia but we are finally back in Utah where we a few acres and hope to start a little homestead soon. We have 7 dogs and 2 cats. I like all things crafty, active, pioneery and outdoors and this is the place where I record all I'm learning and doing.
I found this recipe online. She used yellow split peas instead of the green but green was what I had. It happened to fall on St. Patrick's day though I didn't realize it at the time. I thought it was really good but Adam said the kale was a little weird. Next time (and there will be a next time) I will just leave it out of the pot and add it only to my bowl because I really liked it. Thin Split Pea Soup
1 cup yellow split peas3 cups water2 bay leaves¼ teaspoon paprika2 tablespoons olive oil1 onion, chopped1 clove garlic, sliced8 ounces mushrooms, sliced1 quart chicken stock1 cup kale, chopped and steamed½ teaspoon sea salt
In a medium sauce pan, bring split peas, water, bay leaves and paprika to a boil
Reduce and simmer for 1 hour, until peas break apart
Remove peas from heat, discard bay leaves and place peas in blender
Puree peas on high speed, until smooth, then set aside
In a large sauce pan, heat oil and sauté onion over medium low until translucent, 10-15 minutes
Add garlic and mushrooms and sauté until tender
Stir pureed peas, stock, kale and salt into onion, mushroom mixture
Warm and serve
I served it with a wedge of cornbread. Yum, down home cooking!