RECIPE: Gingered Split Pea Soup

Split pea soup is a satisfying, healthy meal that can be as comforting as a warm blanket during cold winter months (or, if you're in San Francisco, temperate but gross and rainy winter months). It's a basic, simple recipe that takes very little skill but lends itself to endless variations.

The classic recipe has chopped up pieces of ham in it and is often cooked with a ham bone for flavor. Although not identical, adding liquid smoke (IMO, a vegetarian soup lover's cabinet staple) gives the soup depth and a tastier flavor. The optional butter is an addition that I borrowed from the Indian lentil soup dal, which adds clarified butter for richness.

The addition of ginger was a suggestion from my mom, who got the tip from an unknown Swedish couple in my family's small Minnesotan hometown. My mom made this recipe on many cold Minnesota nights, serving it with a side of garlic bread and a tasty egg custard for dessert. Although my husband has trouble with the wobbly texture of the custard, it compliments the soup well and is a decadent end to an almost entirely fat-free main dish.

Anyway, without futher fanfare, the recipe...

Gingered Split Pea Soup
Serves 4-6

Ingredients:
3 c. water
5 1/2 c. vegetable broth
2 c. green or yellow split peas (use a combo for a pretty soup)
1 medium onion, chopped
2 t. liquid smoke
3 carrots, finely chopped
1/4 t. salt
1/2-1 t. ground ginger
2 t. fresh lemon juice
1 T. butter (optional, omit to make vegan)

Directions:
1. Combine water, brother, split peas, liquid smoke, and onion in a large Dutch oven or stock pot over medium-high heat. Bring to a boil, cover, reduce heat, and simmer 1 hour, stirring occasionally.
2. Stir in carrots, salt, and ginger. Simmer, uncovered, 45 minutes.
3. Add butter and lemon juice, allowing butter to melt completely. Remove from heat, stir, and serve.