Yes, I’m back neck-deep in edits again, so while I’m busy fixing up all my punctuation and grammar errors, I thought I’d share a recipe my mom just sent me for split pea soup. In the email she noted some changes she’d made over the years to make it her own. I commented on it over on FB and people asked me to post the recipe, and I thought the story fun enough to post here too.

This is her follow-up note to the recipe.

… also calls for bacon which isn’t necessary.

I put in whatever veggies I have available. I usually use two or three – my preference. As to bay leaves I went off them when I was pregnant a few years ago and wonder if you like them?

As to chicken stock I use a bouillon cube (oxo). I had a vegetarian cookbook once and all the soups called for chicken??

Yes I blinked when I read the “when I was pregnant a few years ago” section and then I couldn’t stop chuckling. Mom is 82. I was born when she was about to turn 30. (You do the math, I do not mention that number anymore.) Gee, mom, guess time really does fly. Now here’s Mom’s recipe:

Peggy Braemel’s Split Pea Soup

1 onion
2 carrots
1/2 tsp thyme
1/4 tsp basil
1 clove
1 bay leaf
1 cup split peas – green or yellow
5 cups of chicken stock

Cook the chopped onion in small amount of oil.
Add the carrots and herbs. Cover and cook two minutes over low heat.
Pour in the chicken broth and add peas. Bring to boil and cook for 1-1/2 hours.
Put through the blender and add a little evaporated milk. How much depends how creamy you want it.

Oh, and did I mention my 82 y.o. almost-blind mother sent this to me via her iPad? She was one of the first in the township to learn how to program the computers for the schoolboard so she’s never been afraid of embracing new technology — she loves her iPad that lets her talk with her brother in England via Facetime, or playing gin rummy or Scrabble online with him, and send emails to all of her friends. She’s a go-getter, that’s for sure.

My Mom on life and Split Pea Soup
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