Sunday, January 13, 2008

Weekly Menu 1.12

Split pea soup.
Boeuf Bourgignon
Roasted Salmon and Winter veggies with Salsa Verde.
Onion Galettes

Split Pea Soup

Olive oil
1 onion, diced
4 carrots, diced
3 celery stalks, diced
5 sprigs of fresh thyme
3 bay leaves
2 cups chicken broth
1 lb green split peas, picked over and rinsed
Ham bone
2 tbsp fresh lemon juice

Heat oil over medium in a soup pot. Add onion, carrots, celery, and thyme; season with salt and pepper. Cook until vegetables begin to soften about 5 minutes.

Add broth, split peas, ham bone, and 5 cups water. Bring to a boil, reduce heat to medium-low, and partially cover; simmer until peas are soft, 30 to 45 minutes.

Remove bone, cut any remaining meat off and add to the soup. Simmer until heated through. If necessary, thin with water. Add salt, pepper, and lemon juice to taste.

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