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[Previous entry: "Vegetable stock, and the first Monday in October"] [Next entry: "'tis the season...."]
I haven't even finished simmering this but the smell is making my stomach growl. I seem to be on a Provence kick; the darkening season is encourgaing me to turn to sunshine-infused flavors.
2/3 lb split peas, soaked overnight
3 tbs olive oil, or more
1 onion
5 cloves garlic
2 tbs herbs de provence, crushed well
3 tbs honey
2 tbs balsamic vinegar
4 cups delicate vegetable broth
salt, pepper to taste
Drain peas. Place in saucepan with water to cover. Simmer over very low heat until tender (this will take anywhere from minutes to hours, depending on how much the soaking softened them to begin with, I think). Drain.
Dice onion very small. Heat olive in a large, heavy soup pot until nearly smoking. Add onion and saute for five minutes. Crush garlic, add to olive oil/onion mixture; saute ten minutes more. Add broth, split peas, herbs de provence, honey, vinegar, salt, pepper. Simmer for awhile.
Play with the balance of honey, vinegar, salt, and olive oil until satisfied.
That's where I'm at so far; I can't decide whether I want to puree this or not, and whether I want to add the can of diced tomatoes I've set aside.
We'll see. The aroma is very distracting.
Posted by sev @ 03:59 PM PST |