Sunday has always been The Clay Day for me. The only chore left to do (out of the chores that I HAVE to do) is laundry. That’s underway, so the next thing is to figure out what I can launch this afternoon for dinner, that won’t take much time away from my clay table. Today I think its gonna be pea soup, because we usually make a soup on Sunday to help us on those week nights when it’s too hectic to cook. And lets face it, it’s still cool and rainy here is SoCal, so the warm stuff is good.
Our version of pea soup has a couple of usual ingredients – dried green peas, chicken stock, mirepoix (onion, celery, carrots 2:2:1), and a handful of diced ham.
Our version of pea soup has a couple of unusual ingredients – a quarter of a head of cabbage, sliced thin and 2-3 tablespoons of canned pumpkin.
The cabbage will literally disappear into the soup, leaving only a mildly sweet taste and tons of vitamins including, A,C, K, B6 – you get it good-for-you-stuff.
Why the canned pumpkin? Pumpkin is a super food and we add it to just about anything we can. Spaghetti sauce, soups, stocks, etc.
Throw it all in a big pan with about 6 cups of water added to the stock and let it simmer about 1-1/2 hours. The cabbage will help thicken the soup base, so don’t let too much liquid steam out – it will get thicker as it cools.
ON TO THE CLAY TABLE NOW!