Split-Pea Supper with Rye Bread Croutons

Inspiration:
A Cuisine at Home recipe I ripped out of my Mom's magazine


Ingredients:

• 2 strips thick-sliced bacon, chopped
• 1 cup diced onion (about 1 half of a medium onion)
• 1/2 cup diced carrot (about 1 medium)
• 1/2 cup diced celery (1 large stalk)
• 1/2 tsp caraway seeds
• 2 1/2 cups water
• 2 1/2 cups low-sodium chicken broth
• 1 cup dried split peas, rinsed and picked through
  
• 1 cup frozen peas
• 2 teaspoons Worcestershire or Pickapeppa Sauce
• salt and pepper to taste
• 2 slices rye bread, cubed
• 1 T unsalted butter
• 1 T minced fresh parsley

Instructions:

1. Sauté bacon in a large saucepan over medium-high heat. Once bacon is crisp, remove it to drain on paper-towel lined plate. Reserve 1 Tbsp drippings in pan.
2. Add onion, carrot, celery, and caraway seeds; sauté until onion is softened, about 3 minutes.
3. Stir in water, broth, and split peas. Bring to a boil; reduce heat, and simmer until peas begin to soften and break down, about 40 minutes. Stir in frozen peas and Worcestershire or Pickapeppa sauce. Return soup to a boil. Season soup with salt and pepper.
4. Toast bread cubes in a nonstick pan over medium-low head, tossing often. When cubes are crisp and slightly golden, add butter and cook until cubes are golden brown. Top each serving of soup with reserved bacon, parsley, and croutons.

Nutritional Information for one-half of the recipe:
687 calories; 21g total fat (7g saturated); 26mg cholesterol; 89g carbohydrates; 656mg sodium; 33g fiber; 41g protein

Recipe Notes:
Split peas continue to absorb moisture after cooking. If this soup has to sit awhile or be reheated, stir in a bit more water or broth to thin it out again.


My Notes:
Very good-- possibly the best split pea soup I've had. I loved the addition of the caraway seeds, the frozen peas, and the rye croutons. I ate half of the recipe and saved the remaining bacon and croutons in an airtight container. When Tim reheats the soup, he can add the reserved toppings along with a little broth or water.


Vegetarian Option: Omit bacon. Sauté vegetables in olive oil instead of bacon drippings, and use vegetarian or vegan broth and Worcestershire sauce.


Tim's Rating: 8.5/10
Liz's Rating: 9/10

Pasta with Prosciutto and Peas

Inspiration:
Everyday Food: Great Food Fast
and Celeste


Ingredients:

• Coarse salt and ground pepper
  
• 12 ounces fettuccine
  
• 1 tablespoon butter
  
• 1 shallot, finely chopped (1/4 cup)
  
• 2/3 cup heavy cream
  
• 1 package (10 ounces) frozen peas, thawed
  
• 8 slices prosciutto (about 4 ounces total), halved lengthwise and thinly sliced crosswise,
  
• about 1 cup
  
• 1 tablespoon finely grated lemon zest
  
• 1 tablespoon fresh lemon juice
  
• 1/2 cup finely grated Parmesan cheese, plus more for serving (optional)
  
  

Instructions:

1. In a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Reserve 1 cup pasta water; drain pasta and return to pot.
   
   Meanwhile, make sauce: In a large skillet, melt butter over medium-low heat; add shallot and cook until softened, about 5 minutes. Add cream, peas, and prosciutto; bring to a gentle simmer over medium heat. Simmer until peas are heated through, 3 to 4 minutes.
   
   
2. Stir in lemon zest and juice. Pour sauce over pasta; add Parmesan, and season generously with salt and pepper. Add enough reserved pasta water to thin sauce as desired. Serve immediately; top with additional Parmesan, if desired.

Notes: I thought this was ok. Prosciutto, peas, cream, and pasta used to be my favorite pasta dish. I don't know why, but this wasn't anything too special. I did really enjoy the lemon zest, and the leftovers were surprisingly tasty the next day. It was a nice, quick weeknight meal. Serve with salad.

Liz's Rating: 8/10
Tim's Rating: n/a