Last week I made the Double Pea Roasted Pepper Soup from Veganomicon. I figured it’s spring, so peas are in season, and for some reason I also have a ton of dried split peas lying around. Mostly, I figured it’s freezing and rainy, so soup is good.
First step was to prep the red peppers. Look at these perfect little twins!
Pre-roasting (cut, seeded, and oiled):
Doesn’t the one on the top right look like a heart?
Split peas–measured, ready, and waiting:
Apparently one yellow pea got in there. Didn’t notice that until I just pulled up the picture. Nice.
I didn’t take pictures of the other steps. I think I just really liked the way the peppers and peas looked. Anyway, here is the final product (I think this is about as attractive as pea soup is ever going to look):
I liked this recipe. It was a little bland for my taste; the addition of some salt and cayenne pepper helps. Also, the flavor of the roasted red peppers is more apparent after the soup sits in the fridge for a day or two. It is very filling, which makes it a great lunch-time soup for those on-the-go. The recipe also makes a LOT, so I froze some of the leftovers for later consumption. Really, that’s all there is to it!