April was a whirlwind for me, so I’m only just posting my contribution to the Cottage Cooking Club now.
I’ve been trying a lot of cornbread recipes lately, both savoury and sweet, trying to find one that’s a good fit for some of the soups and stews I’ve been making this rainy spring season. The cornbread from River Cottage Everyday bridges the gap between savoury and sweet nicely for me and it just may become the house favourite here.
There’s only a tablespoon of honey in this bread, but it’s enough for me, especially for the variation I improvised with rosemary, black pepper and smoked Paprika. I also substituted some bacon fat for half the butter in this recipe, which made it even smokier. This recipe is infinitely variable, I used yogurt, but buttermilk is also an option. Add-ins include grated cheese or fresh corn, minced jalapeño or green onion, all sorts of spices and herbs – whatever piques your interest or suits your menu.
It paired well with the soup I keep making (and changing) this spring, a smoky turkey and green split pea soup that’s thick and rich, perfect for rainy day eating. I’m going to share the “recipe” with you, but it’s really just a jumping off point. This soup changes based on what’s in my fridge – my latest version included a quick stock made from the leftovers of a rotisserie chicken, some diced turkey, and (brilliantly) some diced leftover roasted sweet potato that had been seasoned with rosemary and chili flakes. The sweet potato would carry a vegan version of this soup very well.
Smoky Turkey and Green Split Pea Soup
- 2 tbsp. butter, oil, and/or bacon fat
- 1 onion, thinly sliced
- 3-4 cloves garlic, minced
- 1 small leek, thinly sliced
- 2 carrots, diced
- 1 celery stalk, diced
- 1 tsp. dried basil (or 1 tbsp. fresh)
- 1/2 tsp. dried oregano (or 1-2 tsp. fresh)
- 1/4 tsp. smoked paprika
- 1 bay leaf
- 8 cups turkey or chicken stock and/or water
- 2 cups green split peas, soaked overnight, drained, and rinsed
- a rind from some smoked Parmesan
- 1 cup diced cooked turkey
- a dash of pomegranate molasses or the juice of half a lemon (optional)
- a few slices of cooked bacon, chopped (optional)
- grated smoked Parmesan (optional)
- salt and pepper, to taste
Heat the fat in a large soup pot over medium heat, add the onion, then turn heat to low. Add the onions with a little salt. Stir occasionally, until they are starting to brown a little. Add the garlic and cook until it becomes translucent. Turn the heat to medium and add the leek, carrots, and celery, then cook until they begin to soften. Add the herbs and spices, with a few grinds of pepper and a little more salt, then stir them around a little to help release their flavour.
Add the stock and/or water and split peas, then bring to a boil. Reduce the heat until the soup is at a simmer. Drop in the smoked Parmesan rind, then cook until the split peas start to become tender. If the soup starts to become too thick at any point, add more water or stock as needed.
Add the diced turkey and continue to simmer the soup until the split peas are soft – usually 30-40 minutes, but it may take longer. Check for seasoning and adjust with salt and pepper, if necessary.
When ready to serve, stir in a dash of pomegranate molasses or the juice of half a lemon, if desired. Garnish with chopped, cooked bacon and/or grated smoked Parmesan, if desired.
This soup is adaptable to whatever you’ve got on hand, but here are a few ideas:
- Use diced chicken in place of the turkey
- Add diced roasted sweet potato with the turkey
- Use a rind of Gruyère in place of the smoked Parmesan and season with thyme and rosemary
- Skip the animal products and use a touch more smoked paprika, for a hearty vegan soup
You can find the rest of the group’s posts, here. I encourage you to check them out – you’ll meet some wonderful bloggers while creating some wonderful meals.