Pea Soup
Tuffy P and I took the dogs out to one of the York Regional Forests this afternoon and we all enjoyed an invigorating hike. Some comfort food was called for. I made pea soup and skillet cornbread.
Here’s how I made the pea soup. I started some dried split peas cooking in a pot with some stock. I added in a couple diced up potatoes and a couple diced carrots. Meanwhile, I chopped up some bacon and started it happening in a fry pan. I added in onions, leeks, celery root, a little bit of savory and a little bit of dried rosemary. I let this cook slowly until the bacon cooked and the onions and leeks were becoming carmelized. Then I added the whole business to the soup pot and let it cook. I noticed that I had a piece of Portuguese sausage in the fridge so I chopped it up and tossed it in. Once the split peas were ready, I added in a couple cups of frozen peas and a big handful of chopped up chives.
We enjoyed this excellent soup with skillet cornbread, still warm from the oven.
Most delicious.
27th Street 
I have copied this out and am calling it Eugene’s Double Pea Soup.
I think you’ll like it.
I love soup. I made a wonderful black bean and pumpkin soup this weekend that I adapted from a recipe someone sent me. Not a combination that I would have thought would work, but I guess if you add sherry, anything works.
I usually soak dried peas overnight before I make pea soup. How long do they have to be cooked if they are not pre-soaked?
40 minutes