Its been a  mild winter this year. There has been warmer days than last year; there was even a day, right in the middle of December, when we wore half sleeve shirts and went for a walk.

As if to avenge that, its been snowing steadily and heavily since last night. At times, its snow falling peacefully and gracefully. At other times, its fierce and thrown about by wind. But the wind and the snow and all the troubles are outside. Inside the house, we are quite warm and very prepared.

We have power. We have internet.

We have food too.

Its been a non stop movie watching day with minimal cooking. But I wish I had some of this soup to relish today. The next time it’s snowing, green split peas is going to be in the emergency purchase list. But for now, it’s going to be this virtual treat for you and me!

This post goes to January BM, under take away dishes theme. My choice of take away place is San Francisco Soup company. Today you will be served Smoky split pea soup.  Keep an eye here for the next two days for more soups.

Soak 1.5 cups of split pea overnight or for at least 3 hours in hot water till its softened.

Heat one tablespoon oil in a pressure cooker and add 1 teaspoon of paprika.

Add one chopped onion and 4-5 chopped garlic cloves and let it all cook.

Time to tip in one diced carrot and a cup of chopped celery.

In goes one big cubed potato as well. Let it all saute for 3-4 minutes.

Time to add the split peas with salt and pepper.

Add 6 cups of water or vegetable stock. I used 2 teaspoons of bouillon.

Pressure cook for 3-4 whistles and turn off the heat.

Wait for the pressure to drop and after that, open the cooker add 2 diced tomatoes and let it cook. Check the seasoning and adjust according to your taste.

Serve with toasted bread. The soup thickens as it sits. This makes 4 lavish servings.

Recipe adapted from: Smoky Split Pea Soup

Ingredients:

• 1.5 cups green split peas
• 1 tablespoon oil
• 1 teaspoon paprika or chili powder
• 1 chopped onion
• 4 pods of chopped garlic (or per taste)
• 1 diced carrot
• 1 cup chopped celery
• 1 diced potato
• Water or vegetable stock
• 2 tomatoes, diced

Method:

1. Soak 1.5 cups of split pea overnight or for at least 3 hours in hot water till its softened.
2. Heat one tablespoon oil in a pressure cooker and add 1 teaspoon of paprika.
3. Add one chopped onion and 4-5 chopped garlic cloves and let it all cook.
4. Add one diced carrot and a cup of chopped celery. Follow it up with a big cubed potato. Let it all saute for 3-4 minutes.
5. Add the split peas. Season with salt and pepper.
6. Add 6 cups of water or vegetable stock. I added 2 teaspoons of bouillon to water.
7. Pressure cook for 3-4 whistles and turn off the heat.
8. Wait for the pressure to drop and after that, open the cooker add 2 diced tomatoes and let it cook.
9. Check the seasoning and adjust according to your taste. Serve with toasted bread.
10. The soup thickens as it sits. This makes 4 lavish servings.

This post goes to Blogging Marathon #60. Check out the BM page for the what other participants are preparing today.