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Bust out a cozy sweater, and let’s get snuggly with this dish. Homemade pork stock, paired with a rough dice of yellow onion and carrot, simmer together for fifteen minutes to make a fragrant broth. Next up, pour in your dry split peas, then add a few dashes of salt+pepper+cumin, and nestle in a couple of bay leaves. Put the lid on, and don’t peek for twenty minutes, or until the smell won’t stop making your mouth water.

Crack the lid and give it a stir; now sample the broth and adjust your seasonings if needed. Once the peas are tender, turn off the heat, and let it stand with the lid on for ten minutes. Take the lid off, and add a few tablespoons of cream, before plunking the immersion blender in to puree about half the mixture, so we can add a nice variety of textures. Ladle out a hearty serving into your bowl, and top with chopped bacon, sauerkraut, Greek yogurt, and a few dashes of hot sauce.

Now, walk yourself to that spot on the couch where the outside world can’t touch you. Turn on a holiday movie, then put a blanket over your lap and get comfortable. Pick up your bowl, and enjoy each and every bite of this simple autumn masterpiece that tastes like the hug from a long-lost friend feels; full of love and comfort.

*If vegetarian replace the pork stock with mushroom stock, and sprinkle tempeh bits or porcini powder in lieu of the bacon*

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