Though the autumnal equinox is still a few days away, it feels as though fall has arrived, with temperatures dropping to the 40s overnight, and the fall migration well underway. I love to cook soups all year ‘round (and D and K love soups), but of course the arrival of cool weather requires that I make soup. Tonight: Split pea soup with cornbread.
Here’s how I do it.
Normally I would start with a little olive oil, but I had several slices of cooked bacon that I wanted to use up, so I started with that. As my Dutch oven heated up, I chopped the bacon into small pieces and threw it in the pot. As the bacon warmed and released its bit of fat, I chopped up half of a very small cabbage and added that to the now-fragrant bacon (shown at left). Since the bacon didn’t have much fat in it, I added about ¼ cup of olive oil and turned the heat to medium. (So yes, K, I almost started with a little olive oil.)
I added the vegetables to the pot in batches, stirring and scraping between additions, to incorporate all the brown goodness forming on the bottom of the pan.
Once the vegetables were nicely browned (though only partially cooked), I added some nice chicken stock. (You can also use vegetable stock or water.)
and added them to the soup with a little extra water:
While the soup simmered, I made this cornbread: