Soup reigns as one of the most satisfying winter meals. Good, hot soup from the big kettle chock-full of flavors and textures warms everyone.
Canned soup reminds us of sick days home from school. On busy weeknights, we level up with soups from the supermarket refrigerated deli section. Twenty minutes gives us time to blend store-bought broth, frozen vegetables, a splash of coconut milk, and a pinch of curry powder into a speedy soup.
When we have an hour, lentils and split peas transform into hearty soups with built-in creamy satisfaction. One pound of these legumes yields 6 to 8 servings and a soup that reheats beautifully.
Split peas and lentils may look and cook similarly, but actually come from different plants. Flavor varies too. Split peas have a sweet taste profile, while lentils tend more towards earthiness. Both benefit from a base of onion and garlic sautéed in plenty of fat. Bacon fat goes particularly well, as does olive oil.
Strange to think about, but the fresher the dried lentils and split peas, the better they’ll taste and the brighter the color of the finished dish. Check package dates on grocery store shelves. Stores with imported sections often sell red lentils and yellow split peas. Bob’s Red Mill packages lentils and split peas in large sacks. Alternatively, order superior quality lentils and split peas online from Rancho Gordo.
Small red lentils create a golden-hued soup with a bit of texture. Flavored with parsnips and carrots, the soup has just a touch of sweetness from the vegetables. Green or yellow split peas welcome a smoked turkey leg or ham hock, along with sliced sausage, in the recipe that follows. Garnishes amp up the beauty of these simple soups. Set out everything from oyster crackers to chili crisp and fresh herbs.
The better the broth, the better the soup. Cook chicken wings, necks, and backs in water with some onion, carrot, celery, and garlic when you have an extra hour or so. Then strain and refrigerate for up to a week or freeze for longer. The resulting broth will have a bit of body and a rich, chickeny flavor. When pressed for time, swap in a broth base—not a salty bouillon cube. Bases, such as Better Than Bouillon, allow the cook some control over concentration and sodium levels and are easy to keep on hand. Look for the low-sodium options or the organic versions. Other bases, such as Zoup!, can be ordered online.
Most soups reheat beautifully. Another win for the season!
