Franglais Split Pea and Veggie Soup/Stew

So, I adapted this recipe from Leah Leneman’s Vegan Cooking for One I call it ‘Franglais’ instead of Leneman’s ‘French’, because, well, I didn’t use all the ingredients it called for and rather than being bothered to cut up all the vegetables into a tiny dice, well, I just chop everything up into big chunks and throw it into a pot.  This means that instead of calling it a ‘soup’, I must call it a ‘stew’.   My adaptations to the recipe (no soaking the beans overnight, no fancy cutting skills that inevitably lead to a chopped-off finger, etc.) make this one easy and virtually foolproof.

If attempting this recipe, you must be careful to simmer it rather than letting it cook at a rolling boil, as it will lose the delicate flavours of the herbs (namely the marjoram) if you do the latter.

Franglais pea stew

 

Ingredients

  • 2 large red potatoes or the equivalent in new potatoes
  • 1 large carrot
  • 1 yellow onion
  • 60g split yellow peas
  • 18oz boiling water
  • 1t thyme
  • 1t marjoram
  • 1t oregano
  • 1 bay leaf
  • salt
  • vegan butter to garnish (and add delicious tastiness)

Step one: Bring water to boil in pot.  Add split peas.  Boil covered on medium heat for ten minutes.

Step two: Chuck in the onion, potatoes and carrot, roughly chopped, and the herbs.  Bring to a boil.  Cover pot and simmer on low heat for 20-25 minutes (until both potatoes and split peas are tender).

Step three: Add salt to taste.  Transfer to bowl(s) and place a dollop of vegan butter on top and allow to melt.  Eat with bread, crackers, oatcakes or nothing at all.

(Yields 2 servings)

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3 comments

  1. molly · May 11, 2009

    Hey Larissa! I found you! This soup looks amazing… I’m glad you’re posting recipes here, I’ll have to try some. Thanks for coming yesterday — despite the horrible wait for food and the near-flooding by the river. We’ll have to do it again sometime. Have a GREAT trip!! Molly x

  2. Rachella · May 25, 2009

    That looks lovely. I’m going to try it, though I have to admit I’ll use regular butter.

    • risschris · May 27, 2009

      I’m sure it will still taste lovely!

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