Tuesday, December 23, 2008

Split Pea Soup and Cornbread

Nothing fancy about our dinner last night. We had split pea soup, cornbread, and sauteed summer squash that had been frozen from our garden this summer. I wasn't sure how the girls would react to the soup. And, to be honest, their first reaction was "yuck," this doesn't look good. But, they tasted it and liked it very much. The cornbread and squash were also a hit.

Split pea soup:

Rinse and sort peas according to package directions

Boil in vegetable broth until soft, along with 1/2 a diced onion

season with garlic powder, onion powder, Italian seasoning, salt

Stir in condensed milk or soy milk (I used soy milk prepared from powder and made it "stronger" than the directions called for)

Blend in blender, reserving 2 cups of soup unblended to mix back in

Mix a tablespoon of vegan or regular sour cream into each bowl just before serving

1 comment:

Michelle at Boulderneigh said...

Hmm, I think I'll make split pea soup for supper. My preferred recipe is from the Vegetarian Epicure.