Green Split Pea Soup

"Soup's On"

As the weather is getting colder I tend to make more soups.........this is one of my fave. I've been making it for years. It freezes well as this makes quite a large batch and there is only the three of us so it has to be divided and frozen.

Mr. and Mrs. Turkey looking over the soup.......yummmm!

Green Split Pea Soup

Source; Bonnie Stern a Canadian Chef and Cookbook Author

3 Tbsp. butter or olive oil

2 onions, diced

2 cloves garlic, finely chopped

2 carrots, peeled and diced

2 parsnips, peeled and diced

1 large potato, peeled and diced

1 cup dried split green peas, rinsed

8 cups water or stock

1 cup broken spaghetti or egg noodles [opt.]

salt and pepper to taste

1/3 cup chopped fresh dill for garnish

Directions;

Saute onions and garlic for 5 minutes.

Add carrots, parsnips, and potatoes and cook again for 5 minutes.

To above veggies add peas and stock and bring to a boil and simmer covered for 1 hour.

Puree 1/2 of the soup, and if adding noodles add now and simmer for another 10 to 15 minutes.

If too thick add more stock or water and adjust seasonings with salt and pepper.

Lastly add chopped fresh dill.

*****I tend to puree the whole soup as that is how we like it and most of the times I don't add any noodles, we just like it with some nice crusty bread.

Ready to eat........

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Killer Pumpkin Bars

I got this recipe off one of the Foodie boards I'm on and it came from a Foodie Friend 'ChefBeck'. Which she says that this recipe came from her Mom........



These bars are amazing, I no sooner bake them and then they are all gone, so delish. They also freeze beautifully. My daughter added some pumpkin candies for a decoration as we just had our Thanksgiving in Canada last week. They were all gobbled up.



Killer Pumpkin Bars




2 cups sugar



1 cup butter [2 sticks], room temp.



1 can [15 oz.] canned pumpkin

4 eggs, room temp.

2 cups flour


2 tsp. baking soda

1 tsp. each cinnamon, nutmeg, allspice, ginger, ground cloves

1/2 tp. salt



Preheat oven to 350 deg. F.

Lightly grease a 15 x 10 1/2 x 1 pan.

Sift flour, baking soda, spices, and salt together; set aside.

Cream butter and sugar till smooth.

Add pumpkin and eggs; beat til' smooth.

Add dry ingredients and mix til' well combined.

Spread mixture into pan.

Bake for about 25 minutes, or til' cake springs back when touched or toothpick comes out clean.

Cool completely and frost.




FROSTING:



3 oz. cream cheese, room temp.,
1 stick butter, room temp.,
1 tsp. vanilla
1/2 tsp. orange zest [optional]
2 cups powdered sugar


Beat together till smooth.






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Potato and Leek Soup

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This is a very easy peasy soup and fast to make...........I got this recipe from a friend who is always on a diet or looking for fast meals. This also freezes well.

"Easy Peasy Potato and Leek Soup"

3 Tbsp. butter

3 large leeks, white and pale green parts only, thinly sliced about 4 1/2 cups

2 larger Russet potatoes, peeled and diced [about 18 oz.]

4 1/2 cups [or more] chicken stock OR water

2 Tbsp. fresh chives, chopped for garnish

Melt butter in a saucepan add leeks and saute, stirring for about 10 minutes.

Add potatoes, cover and cook til' tender, about 10 minutes.

Add 4 1/2 cups chicken broth; bring to a boil.

Reduce heat, cover and simmer for 30 minutes.

Puree' in batches.

Garnishes..........Sometimes I use crispy bacon, croutons, freshly grated Parmigiana-Regianno or crispy shallots. Whatever fancies you that day.



Thanks for stopping by and have a great weekend.