Today lunch, we’re having some sandwiches made with homemade Pastrami and I thought a little soup would be grand. One of my favorites is Split Pea, but not the way you probably have enjoyed it. Our pea Soup is very hearty and a bit more interesting, but well worth the effort.
The history of soups is the proper care and use of leftovers in new recipes. Time is resplendent with stories of famed taverns dishing up one pot soups and stews offering the traveler a consistent and delicious meal made from what ever was at hand. Although we might wince today at the practice, in olden days, these continuously fed pots would be cleaned out only once a year or so.
I love soups and stews made that way.
However, by design, I throw in two cups of our Marinara Sauce as it already contains the pureed ingredients that many folks throw into their extended Pea Soup Recipes ( onions, celery, peppers and , yes, tomato).
Yum… make it for those you love.
Roger