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monksandbonesThe Rebar Modern Food Cookbook has been my favorite since my mom gave me a copy to wish me well in my second year of grad school in 2007, long before I moved to the home of Rebar Modern Food itself. Most of the recipes in it that I haven't already cooked are lurking perpetually somewhere on my to-cook list. After I more or less lived through the winter on *mumble* cans of Amy's Organic Split Pea Soup and decided I should try making some split pea soup of my own, this recipe climbed to the top! Of course, after a cold and rainy/drizzly start to the week, this afternoon was warm and sunny and not perfect for soup, but oh well! It's a tasty soup, and one that I suspect will improve with sitting for a while!
From Audrey Alsterberg and Wanda Urbanowicz, Rebar Modern Food Cookbook (Victoria, BC, 2001).
( Ingredients )
( Instructions )
I made a few slight modifications to the recipe: I didn't pre-heat my stock, and I couldn't face puréeing my can of chipotles in adobo so I substituted 1 tsp of chipotle chili powder, which I added with the red pepper flakes while I was sauteing the vegetables. My system can also only take so much garlic, so I skipped the two bulbs of roasted garlic and used six cloves of minced garlic instead of two. I used fresh sage, which I think from the volume given is what the recipe intended, although I think it would also work with smaller quantities of dry sage.
I had to add another teaspoonful or so of salt at the eating stage.
The soup has a pleasant heat to it with the quantities of red pepper flakes and chipotle given in the recipe. If you don't like things a little spicy, you could reduce the quantities, or maybe skip the red pepper flakes altogether. I'm also reserving final judgement until I've seen how the flavours develop over the next few days of leftovers, but I'm tentatively thinking that when I make this again, I might reduce the liquid smoke down to 1/2 tsp. It's a nice taste, but strong!
From Audrey Alsterberg and Wanda Urbanowicz, Rebar Modern Food Cookbook (Victoria, BC, 2001).
( Ingredients )
( Instructions )
I made a few slight modifications to the recipe: I didn't pre-heat my stock, and I couldn't face puréeing my can of chipotles in adobo so I substituted 1 tsp of chipotle chili powder, which I added with the red pepper flakes while I was sauteing the vegetables. My system can also only take so much garlic, so I skipped the two bulbs of roasted garlic and used six cloves of minced garlic instead of two. I used fresh sage, which I think from the volume given is what the recipe intended, although I think it would also work with smaller quantities of dry sage.
I had to add another teaspoonful or so of salt at the eating stage.
The soup has a pleasant heat to it with the quantities of red pepper flakes and chipotle given in the recipe. If you don't like things a little spicy, you could reduce the quantities, or maybe skip the red pepper flakes altogether. I'm also reserving final judgement until I've seen how the flavours develop over the next few days of leftovers, but I'm tentatively thinking that when I make this again, I might reduce the liquid smoke down to 1/2 tsp. It's a nice taste, but strong!
