Channeling Nana

I love making soup. First of all, for some reason, it’s nearly always a hit with my kids, which means they EAT. Secondly, there is simply nothing better than a bowl of soup and a hunk of home-baked bread. But this¬†soup, this¬†soup is the soup my great-grandmothers made. And probably your great-grandmothers, too, regardless of where they lived, maybe flavored differently…or maybe not. There is nothing fancy or pretentious about this soup. It is hearty and delicious. That is all.

Split pea soup (with optional hot dogs)

  • 1/4 cup canola oil
  • 1 onion, chopped
  • 4 or 5 shallots, chopped
  • 4 garlic cloves, minced
  • 3 carrots, diced
  • 2 celery stalks, chopped
  • 2 cups yellow or green split peas
  • 2 quarts veg stock
  • 1 cup frozen peas
  • 5 vegan hot dogs, sliced (optional)

Heat a large pot or Dutch oven over medium heat. Add the onion, shallots, garlic, carrots, and celery, and saute until softened and fragrant, about ten to fifteen minutes, stirring often. Add the split peas and veg stock, cover, and bring to a boil over medium-high heat. Reduce the heat to medium-low, and simmer for an hour or so, until the split peas are soft and fairly melty. Add the peas and hot dogs, if using, and heat through. Serve with (vegan) buttered and salted bread.

And thank your great-grandmothers.

How I learned to stop worrying and buy asparagus

I’m from California’s San Joaquin Valley. Growing seasons, orchards, farms as far as the eye can see…this is my homeland. I generally know when different crops are in season, and as much as I might have a taste for grapes in January, I won’t buy them on principle. I’m heartily committed to buying local whenever I can, and I can’t bring myself to reward grocers for selling out-of-season produce that had to travel thousands of miles to get to me. Corn, figs, grapes, TOMATOES: summer. Apples, persimmons, pomegranates: fall. Oranges: winter.

My problem is that the produce I always thought came in the springtime, the vegetables that ARE spring to me – artichokes and asparagus – have been showing up in the fall. I don’t get it. And they’re cheap. And they’re gorgeous. And they’re from the places they’re supposed to be from in California. Well, I’ve given in, and have bought asparagus the last couple of weeks. Today, I turned it into a creamy soup that warmed me on a particularly blustery fall day, but also reminded me of the blossoms and puffy white clouds of spring. (And it’s low fat. No oil added!)

Cream of asparagus soup

  • 1 lb asparagus, trimmed and chopped into 2″ pieces
  • 4 shallots, peeled and sliced
  • Kosher salt to taste
  • 4 garlic cloves, chopped
  • 2 red-skinned potatoes, shredded
  • 1 1/2 tsp freshly grated turmeric
  • 4 cups veg stock
  • 1/2 cup sunflower seeds
  • Juice and zest of 1 lemon
  • 2 tbsp chopped parsley

Preheat the oven to 425 degrees. Spray a cookie sheet with cooking spray, then add the asparagus and the shallots, spray with cooking spray, and sprinkle with kosher salt. Roast for about ten minutes.

Heat a Dutch oven over medium heat, and add the potatoes, garlic, and turmeric (1/2 tsp dried turmeric if you can’t get fresh). Stir regularly, and saute for about 3 minutes. Add the veg stock, cover, increase the heat to medium-high, and bring to a boil. Lower the heat to medium-low, and let simmer for 5 minutes. Add the sunflower seeds and the roasted vegetables, and let simmer for another 5 minutes. Remove from the heat.

Place half the soup into a blender and puree until very smooth. Remove to a bowl, and puree the other half. Stir the soup to combine, and then add the lemon juice and zest. Heat if necessary, and add parsley.