Fast Food Friday: Pease Porridge Hot!

It hasn't been all decorating, all the time here lately. We've had all kinds of stuff to keep us busy so far this month. The first weekend of the month we took a quick jaunt to Ohio for my dad's birthday. I made this cake which was very well received. I strongly recommend it for all your festal chocolate cake needs. And that's high praise from me, because despite my abiding love of chocolate, I generally don't really care for chocolate cake. I made it by request of the birthday boy. The second weekend of November was jam-packed. On Saturday, I attended Holy Liturgy for the feast of St. Varnava of Indiana, as well as a very edifying lecture on the book of Revelation by Dr. Jeannie Constantinou, a Presvytera and professor who does an excellent podcast called Search the Scripture on Ancient Faith Radio. Then we went to a wedding on Sunday evening, which was lovely. We're having friends over for dinner tomorrow, and I need to do my shopping for Thanksgiving. Lots going on around here this month, and that's just the weekends!

It seems like the Nativity Fast snuck up on us, but here we are. We now turn our hearts to preparing for the joyous celebration of the Incarnation of our God and Lord, and attempt to humbly remember Him who humbled Himself to be born of a Virgin. During fasting seasons, I like to share recipes on Fridays, so here is one of my very favorites. (Do I always say that? I really do love fasting foods.) When it comes to split pea soup, I like it hot or even cold. I sincerely doubt it's ever lasted 9 days at my house, but I would probably like it nine days old, as well. Sadly, it's one of the least photogenic foods in the world. I felt obliged to include the picture of the view from our bedroom window the last week in October to make up for the image of pease porridge. The riot of red leaves has fallen, and the view is now almost as drab looking as the soup, so I'm thankful I have the picture to remember the brief glory we're treated to each year. 

Split Pea Soup

1 tsp oil (optional)
1 1/2 cups diced onion
1 cup diced carrot
1/2 cup diced celery
4 cups vegetable broth
4 cups water
1 lb dry split peas (about 2 1/4 cups)
1 tsp dried marjoram
1/4 tsp liquid smoke
Salt and pepper

Lightly brown your vegetables over medium high heat in a good sized pot. You can do this in oil or a splash of vegetable broth, as you like. Add in the broth, water, split peas, marjoram and liquid smoke. Bring to a boil, then reduce the heat to medium-low, and cover. Simmer for about an hour to an hour and 15 minutes, until the the split peas fall apart.  After 45 minutes check and stir occasionally. Add more water if needed or desired. I like my split pea soup good and thick in true pease porridge style. If you like it thinner, feel free to add more water. Add salt and pepper, to taste. It depends on how salty your broth is, and how salty your taste is.  My soup didn't need any more salt, and I like to give it a few good grinds of pepper.