Wednesday, February 10, 2010

A snow day is a gift. A gift of Split Pea and Sausage Soup.

I'll be honest, yall.  There is some serious sophomore slump feeling going around.  Maybe it's the cold, or maybe my friends and I have figured out our summers and our 3L positions on the law review, or maybe the newness of the new building has begun to wear off... all of a sudden, we find we are in school when we don't much want to be.  So the surprise, snow-induced three-day weekend was a welcome relief.  I caught this piece on NPR before snow fell, and the message of it (well, underneath the gentle mockery of east coast city slickers) rang true:  the time off this snow storm is giving people is a gift.  Relax, stay in your jammies, don't do much of anything.  Let time slow down.  Or use it to make soup or something.

Split Pea and Sausage Soup
Adapted from a recipe on

1 cup dried split peas
3-5 cups of water
1/4 lb loose pork sausage (Freezer Pig, you never fail)
1 cube chicken bouillon
2 new potatoes, diced (have no clue where mine are from, but probably Ly Vu's produce)
1/2 tsp dried oregano (dried from the U of M edible garden)
2 bay leaves
1 onion, chopped
Salt and pepper

Brown your sausage.

Chop your veggies.

Throw your veggies+herbs in a skillet in a compromising position.  Olive oil is encouraged for social lubrication.  Saute just until the onion starts to go translucent.

Heat up your water + bouillon in a large pot, add in peas and bring to a boil.  Reduce to simmer.

Add in your veggies + sausage.  Simmer, covered, for 2-3 hours.  Discard bay leaves before serving.  I like to smash the potatoes against the side of the pot for a creamier soup.  Also, I like to put in creamy things, like sour cream or heavy cream.  If you would like this soup to be a tad healthier, I recommend stepping away from the cream.  But my, it is awfully tasty.

Actually, much about this soup is awfully tasty, namely, the tasty sausage parts.  Don't get me wrong, split pea soup flavored with the classic ham hock is great.  But sometimes, don't you just want to bite down on some pork?

. . . 

That's enough offensive cooking-related commentary for now.  Back to Serious Research and other assorted catalysts of cabin fever.  Spring, save me!

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