split pea soup.

I love making soups in the winter. I know, I've said it a million times. I just love making a big pot of soup in the slow cooker and having it for lunch for a few days. Packing it for my husband to take to work. To eat for dinner with a bit of freshly baked bread. So good on a cold winter day. I picked up a bag of split peas at our local coop last week and had to make some split pea soup. I think the first time I LIKED split pea soup was in my 20s. Up until then all I knew was the nasty canned stuff my mom kept from 1971 in the back of the pantry. But while at a little cafe in Chicago I tried the soup of the day - an amazing bowl of split pea soup. I knew then how good it could be, and I was hooked!

I know the traditional split pea soup uses a ham hock or chunks of ham, but this smoked bacon version is gooooood. I had gotten some pastured organic smoked bacon from a local farm - the flavor and aroma is amazing - and it just seemed perfect for soup. It is! While the smoked bacon gives a rich flavor, this would make a good veggie soup too...

::split pea soup::

5-6 cups stock (hot)
16 oz. dried split peas
3 onions, chopped
2 cloves garlic, minced
3 carrots, sliced
2 med. potatoes, chopped
1 lb. smoked bacon*, cut into 1" or so bits

1 Tbsp coconut oil
bay leaf
sea salt
freshly ground pepper
sheet kombu
dash sesame oil
fresh parsley

Into your slow cooker/crock pot, add about 5 cups of your HOT stock and all of the split peas - turn to high to get it going.

Cook your bacon - I like to bake mine to manage the smell throughout the house. I put mine in a small cake pan and into a toaster oven set to 350º/bake. I just cook until it is done. Skillet is fine too. When cooked, cut into small pieces.

In a skillet, add the coconut oil and toss in the garlic and onions. Cook on high until beginning to get translucent. Add to the crock pot. When the bacon is done put that in too - and then add the potatoes, carrots, bay leaf, kombu, a dash of sesame oil (even a dash adds so much flavor!), and about a tsp of sea salt and some freshly ground black pepper. Cook on HIGH for 1 hour. Turn down to LOW, and let cook, stirring occasionally for 3-4 hours. Add a little more stock during cooking if needed...how much you need can vary based on how big your carrots/potatoes are, etc. In the last 30 minutes, pull out the bay leaf and what is left of the kombu sheet - add a handful of freshly chopped parsley. Season with more salt & pepper to taste.


I like to whiz with an immersion blender at the end to really make it more creamy - it blends the flavors, and gives that split pea look and texture. I do like to leave it chunky, so only do it enough to get the liquid to thicken a bit. If you don't have an immersion blender, you can take 1/2 of the liquid and whiz it in a food processor.

YUM.


ingredient tip::

*When buying pork, be sure to buy pastured. Pastured pigs are not kept in confinement, and are free to root and dig and behave in natural ways with other pigs in the sunshine. Pastured pork is not only more humane for the pigs and better for the environment, but is also better for you. Pastured pork has higher levels of vitamins and Omega-3's. Not to mention it just tastes better. Extra bonus if you can find organic pastured pork. If you live in a farming area go find a farm! The farms where we purchase pork let us go out and visit - see where the animals are raised and walk right up and say hi to the animals (and meet the farmers!) - and we can also buy on farm directly from the farmer.

creamy potato kale soup.

It is still hot this time of year, but I have been in the mood for soups as the cooler evenings and rain pass through. I like kale - but my husband has the same comment every time I make it, no matter what the recipe. Uh, kale? So I decided to use kale in a soup so that it imparts its flavor and goodness without that thick chewy texture. Kale and potatoes are a good match and we recently got 20 pounds of organic potatoes from a local farmer, so we were set! The flavor of this soup is awesome. Rich, creamy, and the green chili paste gives it a little bite. I have amounts listed, but as with all soup feel free to improvise and make it your own. Makes cooking more fun.

::creamy potato kale soup::

ingredients::
1 onion, chopped
6 cloves of garlic, chopped
4 cups stock (I used beef)
1 Tbsp coconut oil
2 tsp sea salt
1 sheet kombu
1 Tbsp green curry paste
pepper to taste
2 cups fresh milk or cream
5 medium potatoes chopped (boiling or less starchy potato is best)
4 cups chopped kale

directions::
In a large pot sauté the onion and garlic in the coconut oil. When tender add the stock, potatoes, salt, and kombu. Bring to a boil, reduce heat to medium, cover and let simmer for 30 minutes or so until potatoes are soft. Reduce heat again to simmer/low. Add the curry paste and kale, stirring kale into liquid. Cover again and let simmer for an additional 15 minutes. Remove from heat and let sit a few minutes. Remove the kombu sheet. Add the milk and a few cranks of fresh pepper. Use an immersion blender and blend until creamy and smooth (you can also ladle into a food processor and smooth a batch at a time until all is creamy). Serve warm. I grated some fresh Parmesan cheese over the top.



ingredient tip::

"Kale is an excellent source of vitamin A, vitamin C and manganese. It is also a very good source of dietary fiber, copper, calcium, vitamin B6 and potassium."

cold cucumber soup.

Ages ago, when I was the cook in little bistro's and cafes in Chicago cold soups were a summer staple. When it started to get hot they were at the top of my menu planning list. I love whizzing together fresh fruits and veggies to make something so light and refreshing. With all of the cucumbers we are getting both in our yard and CSA, I had to make a cold cucumber soup.

I tend to mix it up a bit with whatever I have on hand from the garden, but this recipe is quick and easy and has such a nice flavor that I return to it often. I had it for lunch several times this week. Tasty!

ingredients::
2 large hothouse cucumbers (or 4-5 smaller cucumbers)
1 cup chicken stock
1 cup creme fraiche*
1-2 cloves of raw or roasted garlic, smashed
2 tsp raw apple cider vinegar
handful of fresh dill, chopped finely (or you could use mint)
squeeze of fresh lemon juice
sea salt & freshly ground pepper to taste

Peel and slice the cucumbers and put into your food processor. Add the stock, creme fraiche*, garlic, cider vinegar, most of the dill, a squeeze of fresh lemon juice and a pinch (to start) of celtic sea salt. Blend until smooth. Taste and add additional salt plus a few cranks of fresh pepper to taste. You can also put all of the ingredients into a bowl and use an immersion blender.

Chill. Serve cold. Garnish with a little bit of the chopped dill.

If you don't have creme fraiche available and are not able to make your own, you can substitute good quality sour cream.


*creme fraiche::
Creme fraiche is a cultured cream - almost like sour cream, but with a creamier and milder flavor. We are lucky to have access to local creme fraiche from grass fed cows - or it is usually available at most coops or specialty stores. You can also make your own - I like the recipe from Nourishing Traditions:

ingredients:
1 pint good quality fresh cream (not ultra-pasteurized)
1 Tbsp whole-milk buttermilk

Place fresh cream in a glass container. Add the buttermilk, stir well, cover tightly, and place in a warm spot for 20-24 hours. Chill well.

To find good quality cultures to make your buttermilk (if you don't want to make it using the counter-top method), go here. They are awesome!

creamy carrot soup with ginger.

I know I promised a few other recipes, but last night I made a soup that turned out so great I had to post it right away. It went down to 15 below zero (F) last night - definitely a night for a bowl of warm creamy soup. And the bright orange color is like sunshine in a bowl. This recipe is a variation from The Garden of Eating book.


creamy carrot soup with ginger.

ingredients::

1 Tbsp coconut oil (ghee is fine too)
1 onion, diced
1 tsp ground sea salt
1 Tbsp finely minced fresh gingerroot
4 cups of thinly sliced carrots
2 cups stock...use poultry bone broth, or a good veggie or chicken stock. Here is what I used*
1/2 cup apple juice or cider
1 can good quality organic coconut milk (not "lite")
1/2 cup fresh milk
1/2 tsp yellow curry powder (optional)
Pepper to taste.

directions::

Heat a big saucepan or pot on the stove, add your coconut oil and onion. Sprinkle some sea salt to sweat the onions. Stir as it cooks for a few minutes until the onions soften. Toss in freshly grated ginger, stir for a minute. Add carrots, stock/broth, and apple juice/cider. Bring to a boil, reduce the heat, and simmer for about 30 minutes until the carrots are soft.

Remove from heat and add the coconut milk and fresh milk. Add the rest of the salt, a few cranks of pepper, and the curry powder. Use an immersion blender until smooth and creamy, or, puree in a blender in batches. Add additional stock if it is a bit thick.

Return to a low heat (don't boil!) to bring back up to temp. Eat!

We grated some local raw milk aged gouda cheese over the top to serve. YUM!


*My stock for this: Add 3 cups of water to a saucepan, and add 1 sheet of dried kombu. Bring to a boil, and reduce to simmer. Add 2-3 Tbsp fresh miso paste and whisk. Simmer for 15 minutes, remove the kombu piece, and use the liquid in the recipe.


ingredients tip::
Fresh ginger has been used for ages for its many health benefits--not to mention it just tastes great in soups, stir fry, desserts, and drinks.

"Historically, ginger has a long tradition of being very effective in alleviating symptoms of gastrointestinal distress. Modern scientific research has revealed that ginger possesses numerous therapeutic properties including antioxidant effects, anti-nausea effects (great for "morning sickness"), an ability to inhibit the formation of inflammatory compounds, and direct anti-inflammatory effects (arthritis!)."