chicken bouillon--a couple of cubes
a lot of dried split peas (3-4 cups probably)
in a large pan in the olive oil for a few minutes. Add onions, salt and pepper and saute until the onions are tender. Sprinkle split peas over the top thickly. Add water and bouillon. Cook until peas are tender or obliterated--you decide.
these ingredients (to taste) to the onion mixture before nuking:
Other assorted vinegars
Kirin (sweet cooking wine)
Red chili flakes
This soup just keeps getting better each time I tinker with the recipe.
And another thing that absolutely rocked my world is this COOL blog by Ari Seth Cohen. It's called Advanced Style and it is AMAZING. I found out about it when Rice Freeman-Zachary tweeted about it and linked to her blog, where she features a very cool podcast interview with Cohen. It's the April 19th post:
While I listened I surfed over to Cohen's blog and was delighted:
And of course I cannot leave the Vortex without offering some Abraham links: