Jan 242011

Last week was quite an experience, getting to know new professors, new classmates, and a new internship. Not to mention administrative details, paperwork, and trekking to and from the city in awful weather. But one thing is certain, the fact that I packed most of my meals this week kept me fueled with healthy foods. I could have used a few more snacks, but otherwise I think I did pretty well. Besides a couple of trips to Starbucks for hot tea, and one Odwalla bar, I had all my meals covered. Finding a relaxing place to eat these meals was a challenge, but that’s a different post.

So in getting ready for Week 2, I knew I needed a soup packed with vegetables and protein. I still had yellow split peas left over from my dal experiment, and I decided to use them in this soup. I substituted canola oil for grapeseed and Swiss chard for kale, but kept in all the spices, including my new favorite smoked paprika. I certainly did not need to put the cooked split peas in a food processor, they were perfectly pureed after an hour on the stove. The soup came together easily, and with a dash more salt, pepper, and smoked paprika, it was seasoned well. This is not your typical split pea soup; the peas simply add more body to the stock. The mushrooms and Swiss chard are what you remember from this soup, and that’s fine by me.

Print Friendly
 Posted by at 1:00 pm

 Leave a Reply

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>