Julie Bove wrote:
>
> Yes, I know. I can eat soup any time. But I don't much like eating it when
> it is hot. Seems our weather went from hot to cold, just like that.

Hi Julie. I'll *eat* soup any day of the year but I rarely make large
batches until it's cold out. Mainly so I can cool it off on the porch
on a cold day before going into the fridge. Not only that...on cold
rainy or snowy days, the smell of it cooking is a nice touch to the
warm, cozy house.

I've got several containers of chicken broth to make veg soup but
waiting a little longer for cooler weather.

> I plan
> to make a loaf of bread in the next day or so. Will probably start doing
> that again during the cold weather.

Not much better than standing at the counter spreading butter on a
fresh baked slice of bread, still warm from the oven.

> And a lot of soup! Now, to decide what
> kind to start with. I am eating some Habitant, French Canadian Pea Soup as
> I type this. Yum!

You like pea soup? See if this one looks good to you. It's a vegan
recipe.

I've posted the recipe a few times in the past years but I don't know
if anyone has ever tried it. I LOVE it. It has no pork products and I
think that scares people away but it doesn't need the pork. I don't
miss it. You can add it in though if you want too.

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Split Pea Soup with Sweet Potato (or Butternut Squash)
================================================== ===================
1 16oz package of dried green split peas
9 cups water
3 bay leaves
1 tsp. salt

Simmer these, covered, in a soup pot for about 2 hours until peas
have cooked down to a smooth consistancy. Remove the bay leaves.
**note - you don't have to pre-soak the peas**
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Prepare the following:

3 T. vegetable oil
1 1/2 cups chopped onion
1 clove garlic, minced
1 cup carrot, chopped
1 cup celery, chopped
4 medium sweet potatoes (or 1 medium butternut squash),
...peeled and cut into 1/4" - 1/2" cubes
1 tsp. salt (or leave this out if you prefer)
2 tsp. dried mustard
1 tsp. thyme
1 tsp. tarragon

In a large skillet, saute the onions and garlic in the oil.
When the onions are tender, add all the remaining vegetables
and spices. Saute for 4-5 minutes, then add 1 cup of water
and let simmer, covered, until the vegetables are tender.

Add the vegetables to the cooked peas and simmer for 30 minutes,
stirring often.

After serving, add a little salt and fresh ground pepper to taste
================================================== ===================
You can eat this right away or let it sit awhile (or overnight) and
it will thicken more. (I never wait!!!)
This recipe makes about a gallon of soup. What we don't eat
in 2 or 3 days, I freeze in serving-size containers.
Here's the nutritional info for the total batch using sweet potato's.
Slightly less calories if you use the butternut squash instead.

Fat: 43 grams
Carbohydrates: 435 grams
Protein: 124 grams

Total calories: 2,121 (18% fat calories)

(remember that info is for the whole batch, not individual servings)

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