Anne-Marie Fryer

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by Anne-Marie Fryer - Tuesday, December 14, 2010, 01:48 PM
Anyone in the world
After a long snow shoe hike in the woods I like to sit around the wood cooking stove and eat a bowl of warm, nourishing split peas soup. It is a very common dish in Scandinavia eaten weekly during the winter month and typically served with smoked sausages and the delicious staple of northern Europe, dark rye bread.

Yellow Split Peas Soup with Caraway Seeds Rye Bread and Butter

1 ½ cup yellow split peas

3 inches kombu sea vegetable (optional)

1 ½ quart soup stock

1 medium onion diced

1 big carrot cut in flowers

2 tablespoon dried thyme or 4 tablespoons fresh thyme

1 tablespoon whole caraway seed

1 tablespoon sesame oil

½ -1 tablespoon sea salt

1 tablespoon chives or scallions cut thin

Clean and soak the split peas for 8-12 hours.

Drain the split peas, place in a pot with water or light soup stock. Bring to a boil. Skim off foam on the surface. Add the kombu, cover and simmer for 1 hour or until the split peas are soft. The spit peas must be completely cooked and creamy. Discard any remains of the kombu.

Heat a small saucepan, add the oil and sauté the caraway seeds and onions for 3 minutes.

Crumble the dry thyme or tie it in a cheese cloth bag.

Add the thyme, salt, onion mixture and the carrots to the split peas. Add more water if necessary. Cover and simmer for 30 minutes. Stir occasionally.

Remove the cheese cloth bag.

Serve in big bowls and garnish with scallions or chives.

I am Anne-Marie Fryer. I am mentoring two courses at WWU; Cooking for the Love of Children and Culturing from the Heart. Participants will rediscover the richness of fermented foods and how to nourish and care for children in body and soul.

See also my web site

[ Modified: Tuesday, December 14, 2010, 02:26 PM ]