I am blue,
stir-crazy against forbidding cold.
Dinner time approaches. No plan has been
Humble split peas rattle, jarred.
Onion, carrot, celery, parsnip. Bacon.
Twenty minutes later bubbling, thickening.
Time passes, deep and grainy
Mellow, homey, unassuming
Collapsed, embracing pea-ness
Ivory parsnip buoys float on a thick sea, melt on my tongue
Their sweetness lingers
A hint, a kiss.
Bacon morsels a chewy counterpoint
Childlike comfort, from another’s childhood
Pea green flavor eases blues.
SPLIT PEA SOUP
2 T. olive oil
2 large onion, chopped
4 ribs celery with leaves, chopped
4 large carrots, peeled and chopped
2 medium parsnip, peeled, tough center cut out, and chopped
4 slices buffalo bacon [regular bacon would work, too]
3 sprigs fresh marjoram, or 3 t. dried
3 sprigs fresh thyme, or 3 t. dried
3 cups green split peas
16 cups water
2 bay leaf
Salt & pepper
Heat oil in heavy large pot or Dutch oven over medium-high heat. Add onion, celery, carrots, and parsnip. Sauté until vegetables begin to soften, about 8 minutes. Add buffalo bacon and herbs; stir 1 minute. Add peas, then water and bay leaf, and bring to boil. Reduce heat to medium-low. Partially cover pot; simmer soup until vegetables are tender and peas are falling apart, stirring often, about 1 hour and 10 minutes. Season with salt and pepper before serving.