Monday, March 29, 2010

Split Pea Soup and Onion Bread Rolls

I WISH I had pictures, but unfortunately it disappeared as soon as it was done.  The soup had a great rich buttery flavor from the Jerusalem artichokes and the rolls turned out fluffy and tasty.  This meal is a great way to welcome Spring when it's still a bit chilly out.  Here in Alaska, the sun is shining, but it's still 40 degrees or lower, so this satisfied my desire for beautiful Spring flavors while still soothing my soul from the falling snow.

Split Pea Soup

1/2 cup dry split peas soaked for 4-6 hours
1/2 cup dry green lentils soaked for 4-6 hours
1/2 yellow onion chopped finely
3 carrots chopped finely
4-5 small Jerusalem artichokes chopped finely
3 stalks celery chopped finely
1/2 cup frozen peas (or fresh)
salt and pepper to taste
1 Tbsp olive oil

Saute all veggies in oil until they start to soften over medium high heat in a large pot.  Salt and pepper to taste, then add split peas and lentils and 2 1/2 cups water.  Stir well to make sure nothing got stuck to the bottom of the pot, then bring to a boil.  Once it's boiling, you can drop it down to a simmer and let simmer for about 1/2 hour- 45 minutes.  You may need to add some more water, but base it on the consistency you like your soup.

Onion Bread Rolls

1/2 package yeast
1 cup warm water
1 tsp sugar
2 cups flour
1 tsp salt
1 Tbsp onion powder
1 Tbsp olive oil
Onion flakes for decoration on top of each roll

I use my mixer, so I'm not sure exactly how to exchange time in mixer for kneading.

In mixing bowl, dissolve sugar in warm water, then sprinkle in yeast.  After about 3-5 minutes it should be foamy.  If it's no foamy, you have bad yeast and will need to try a different packet.  If it's foamy- you're ready.  Add the rest of your ingredients and mix on medium with your dough hook until it gets elastic and is moving as one ball.  Cover with a damp cloth or seran wrap and leave in a warm place for 1-2 hours.  It should AT LEAST double in size, maybe more.  Push it down so it deflates, and turn on the mixer for a minute or so just to get the bubbles mostly out.   The dough will be a little sticky, so it helps to get your hands wet before handling it.  Break the dough into 4 balls and place them spread out on a greased cookie sheet or on a silpat mat.  Sprinkle with onion flakes if you want.  Drizzle with a tiny bit more oil and cover with seran wrap for another 1/2 hour or so.  Preheat oven to 400 degrees and cook for about 10 minutes until golden brown (remove seran wrap before cooking).

1 comment:

  1. This sounds so delicous! I'm adding this to the next menu at our house :)