Split Pea Soup paired with Rustic No-Knead Whole Grain French BreadAllison Fiscus
I love soups that are hearty and full of taste. I can eat soups all year, not just during the cold weather. Soups seem very hygge and are a great comfort food. This recipe is easy to adapt to vegetarian or vegan and I will make those notes for you. The rustic no-knead whole grain French bread is absolutely delicious and full of flavor. I used hard red wheat and ancient grains for added nutrition and robust flavor. I prefer to make round artisan-shaped loaves and I love to use the bow bread knife with a cutting board. I prefer to make this bread in a mixing bowl without a mixer. There is something calming and rewarding to make a loaf of bread by hand. I recently listened to the book on CD, Bread Therapy. This book was a Christmas gift from my daughter. I enjoyed the CD so much; I have also bought the book. I highly recommend it for those of you who love to bake bread. Our cooking becomes much more than just eating — we are creating experiences.
As we find ourselves home more now than in times past, hygge family eating experiences can create memories. Engaging and finding the silver lining during these pandemic times will write volumes to our children and the next generation. Food is one of these ways we connect.
As many of you know who follow my posts, I love ancient grains. Each of the recipes today include ¼ cup of my weekly grain mixture. I have found that soups are fun and easy to make when I use a food chopper. There are many styles to pick from at Kitchen Kneads.
Weekly Ancient Grains Mix
¼ cup each of: Teff, Quinoa, Amaranth, Millet (all available at Kitchen Kneads)
Place in a multiuse cooker such as a Zavor. Add 1 ½ cups water, dash of salt, and a ¼ teaspoon oil of choice and pressure cook on high for 6 minutes. Let steam release naturally. Fluff with fork. I use this mixture as a base for my grain bowls, add with oatmeal or any other cooked cereal. I add ¼ cup into my soups, chicken, tuna, or salmon salads, and even smoothies. I chose these grains because they are full of protein-packed nutrition, blend easily into any recipe, and honestly, I love the flavor.
Split Pea Soup
- 2 tablespoons oil – coconut, olive, or avocado
- ½ yellow onion, diced
- 2 ribs celery, diced
- 1 carrot, washed, unpeeled, and diced
- 3 cloves garlic, minced
- 1 bay leaf
- 1 pound dried green split peas
- 1 quart stock – either chicken or vegetable broth
- 2 ½ cups of water
- Salt and pepper to taste. (I only use Redmond Real Salt. I really like the way it enhances the flavor without the iodine aftertaste.)
- OPTIONAL – ¼ cup of ancient grain mixture
- OPTIONAL – Yogurt, sour cream and parsley for serving
- OPTIONAL – you can also add 1 pound of diced ham. The picture shows the version with the ham. I have made this completely vegan as well and is delicious.
- Place the oil in a large soup pot over medium low heat. Stir in onion, celery, carrot, and garlic. Cook slowly until the onions are translucent but not brown, 5-8 minutes.
- Mix in bay leaf and peas. Put ham in as well at this time if you are using ham. Pour in stock and water. Stir to combine, and simmer slowly until the peas are tender and the soup is thick, about 1 hour and 15 minutes. Stir occasionally.
- Season with salt and black pepper. Remove bay leaf.
- Use a potato masher to blend up about 1/3 of the soup. This makes a creamier soup.
- Serve with a dollop of sour cream or Greek plain yogurt. Soy yogurt is also an option. Top with parsley.
Rustic No Knead Whole Grain French Bread
- 4 cups (I use 1 cup bread flour, 1 cup hard red wheat flour, and 2 cups artisan flour)
- 2 teaspoons salt (I use Redmond Real salt)
- 1 tablespoon honey or agave
- 1 tablespoon SAF instant yeast (I use the red box)
- 2 cups warm water
- OPTIONAL – 1/4 cup of ancient grain mixture
- Preheat oven to 450 degrees F.
- In a large mixing bowl, place honey or agave and ¼ cup warm water and yeast. Let bloom for 10 minutes
- Add in flour, salt, and grain mixture to bowl. Mix until well combined. Dough will be sticky. Scrape down the sides. Cover with a clean dish towel, place in a warm area and let rise until doubled in size. (about 45 minutes)
- Place a small amount of oil on your hands and on the counter. Punch down and divide the dough. Shape into desired shapes, traditional French bread loaf or round loaf.
- Place on a parchment-lined cookie sheet sprinkled with cornmeal. Let rise until doubled in size.
- Just before baking, cut slits in the top of the loaves.
- Bake at 450 degrees F for 25 minutes or 190 degrees internal temperature. The crust should be golden brown. For a crispier crust, place a 9×13 pan of water in the bottom of the oven to create a steam effect. Place this water in the oven when the oven is preheated.
- Transfer loaves immediately to a cooling rack. Allow to cool slightly and serve with your favorite spread or dipped in the soup.
Recipes adapted from Allrecipes.com
I challenge you to try a new soup recipe this month and a delicious loaf of bread to accompany the soup as well. Enjoy these recipes. They are two of my favorites!!