It is hard to believe that I missed it. In fact it went by without my even being aware of it, without my even knowing it existed until I was recently informed.

 Of course, I am referring to National Split Pea Soup Week, Nov. 8 through 15. Who knew?

Coincidentally, it turns out that I have two favourite pea soup recipes, one of them being a great slow cooker meal. Just thinking about it, a bowl of thick, creamy, piping-hot (whatever that means) split pea soup with a chunk of warm, crusty Italian bread to dip in it… ah, yes.

That’s how I know that I am an old geezer. That is when you have reached the age where food provides the most reliable rewards. Not necessarily the best, but certainly the most reliable.

Archaeologists and historians have unearthed peas in ancient tombs and have found dated pictures and writings discussing the virtue of the pea. They think the common garden pea originated in either China or Egypt. The Chinese believed that Emperor Shu Nung, called the Chinese Father of Agriculture, discovered peas five thousand years ago.

The earliest charred remains of peas were found at Thebes in Egyptian tombs of the 12^th dynasty. Peas were not a common staple in early history. Romans preferred the taste of chickpeas. In the Middle Ages, peas were regarded as Lenten fare. They were dried and kept against times of famine

In 16^th century England, they cooked in a big pot that always hung over the fire in the fireplace. Every day they lit the fire and added things to the pot. They had mostly vegetables with very little meat. They would eat the stew for dinner and leave the leftovers in the pot to get cold overnight and then restart the fire next day. Hence the rhyme, “Pease porridge hot, pease porridge cold, pease porridge in the pot nine days old.”

Dried peas were among the essentials needed by people preparing to sail to the American colonies. They were nutritious, would keep indefinitely, and required little storage space on the ship. When English colonists arrived in America, peas were one of the first crops to be planted. A 1635 list of supplies required for one colonist for one year included “One bushel of Pease.”

Dried peas are an economical way to serve a hearty meal. I wasn’t big on peas when I was a kid, but savoury split pea soup is now a treat. Though it is usually made with water as a base, you can use chicken broth as well. I often add a little milk at the end of the cooking time for creaminess. Sometimes, if I feel inspired, I add a couple of potatoes, chopped in small chunks, to the pot.

EASY CROCK-POT SPLIT PEA SOUP

2 cups dried split peas

8 cups water

2 to 3 smoked ham hocks or chunks of smoked ham

2 chopped onions (or ½ cup of dried)

6 shredded carrots

6 celery stalks, thinly sliced

A few bay leaves

Pepper to taste

Cook until peas are tender (about 4 to 6 hours on high in slow cooker). Check peas about halfway through cooking time and add more water if necessary. Ladle out half into blender to puree or mash with a potato masher so broth is thick.

CURRIED SPLIT PEA SOUP

About 16 ounces of dried split peas

1 tablespoon olive oil

1 medium onion, chopped small

2 tablespoons fresh ginger, minced

3 cloves garlic, minced

8 cups water

1 carrot to grate in at the end (optional)

Spice Blend:

2 teaspoons curry powder

1 teaspoon ground cumin

¼ teaspoon ground coriander

¼ teaspoon ground cardamom

2 teaspoons salt

Generous pinch cinnamon

Sauté the onions in the olive oil at medium heat for about five minutes. Add garlic, ginger and spices. Sauté two more minutes. Add the water and stir well. Cover and bring to a boil.

Bring heat back down to medium: let soup simmer for about an hour, until peas are tender. Grate in the carrot and serve. You can garnish with fresh cilantro if you have some around.

So, that’s it for this month, folks. I know, it’s not going to win a Pulitzer Prize, or even a Canada Council award, but they can’t all be brilliant.

Categories: Appointment with Polhman, Columns
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