Wednesday, February 2, 2011

Souper Bowl Party-Split Pea Soup

Hosting a gathering for Super Bowl Sunday?  Why not make it a Souper Bowl Party! It is a great idea for a chilly weekend or game day party. 

Souper Bowl Game Plan
  • Soup by nature is relaxing and so should your party! Ask your friends to contribute a favorite homemade soup, bread or other fixin' to the party.  Does your bestie despise cooking?  Well, someone needs to bring the wine, right?  And don't forget the supply of tableware, napkins, glasses, etc.
  • Ask guests to bring their soups in their own slow-cookers if possible.  Serve the meal buffet style.  If you invite more than your burners can handle, set up a table or soup station where the cookers can plug in and wires can be tucked away for safety.  
  • Your dining room table is probably not the best option to house the soup.  Soup is a difficult balancing act, so you want your table free for guests to sit and eat at.
  • Keep tabs on who is bringing what to eliminate duplications.  You want to avoid having six chicken noodle soups on the table.
  • Provide place cards and/or recipes in front of each pot to identify the soup.
  • Remember crusty bread, fabulous wine and a casual dessert are perfect accompaniments for a soup party.
Split Pea Soup
adapted from Barefoot Contessa Cookbook, Ina Garten
6-8 serving
soup will thicken as it sits, you may need to add extra stock if needed.
  • 1 cup chopped yellow onions
  • 2 cloves garlic, minced
  • 1/8 cup extra virgin olive oil
  • 1/2 teaspoon dried oregano
  • 1-1/2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 2 cups medium-diced carrots (3 to 4 carrots)
  • 1 1/2 cups medium-diced red boiling potatoes, unpeeled
  • 1 cup chopped smoked ham
  • 1 pound dried split green peas
  • 8 cups chicken stock
  1. In a 4-quart stockpot on medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes. Add the carrots, potatoes, 1/2 pound of split peas, and chicken stock. Bring to a boil, then simmer uncovered for 40 minutes. Skim off foam while cooking. 
  2. Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft. 
  3. Add smoked ham and cook until heated through.  Stir frequently to keep the solids from burning on the bottom. Taste for salt and pepper. Serve hot.

1 comment:

RecipeGirl said...

Great idea! I love your split pea soup photo- darling :)