de Villiers

2009 was a miserable year for me: I worked too much and paid very little attention to anything else. As a result, I enter 2010 out of shape and lethargic. Enter Spicy Split Pea Soup! Delicious, nutritious, and with a little kick to boot. Ha ha.

Spicy Split Pea Soup

Ingredients

• 1 tbsp olive oil
• 2 onions, chopped
• 5 cups water (or stock, vegetable or chicken)
• 2 cups split peas, rinsed
• 1 bay leaf
• 1 tbsp rosemary, chopped
• 1 tsp red pepper flakes
• 1 tsp salt
• 1/4 cup pine nuts (or sliced almonds)
• juice of 1/2 lemon
• zest of 1/2 lemon

Instructions

1. in dutch oven, saute chopped onion in olive oil for 3-5 minutes, until translucent
2. add water (or stock), split peas, bay leaf, rosemary, red pepper flakes, and salt, and bring to a simmer
3. simmer for 40-45 minutes, until peas begin to fall apart
4. pour soup into food processor
5. add nuts, lemon juice, and lemon zest, then pulse to blend

I may experiment with this recipe a bit to increase its protein and vitamin levels. Some initial thoughts include smoked tofu, spinach, kale, and carrots.

It is remarkably clear and cold in Portland this morning.

I got the idea to idea to “create a visual anthology” of the year I was born — 1971 — from this item on kottke.

First up, the publication of The Pentagon Papers.

Pentagon Papers Roll On