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Wish I'd "styled" the soup bowl a little. This is the OMG version of the recipe that follows. Split pea soup is not the most beautiful of soups until you actually put it in your mouth. That's why I put it next to my gorgeous and beautiful-sounding singing bowl I recently purchased from Goodwill for $3.99. I often say to myself when I am shopping thrift stores: "I always get the best stuff."
And so it is. |
This blogpost takes a departure from previous Vortex Diaries. So many things put me into the Vortex--it's not just Abraham for me as I am sure it is not for you all. I recently dabbled in some contrast and Abraham is right--it feels worse to be OOV now than it used to and you can't go back to not knowing how good it feels to be in the Vortex. So today I feel WONDERFUL!!!!
Susan Powter currently focuses on what she perceives to be threatening and scary about government and politics and reality. I try to ignore all that by seeing her through the eyes of source and because I know that so many of us have patterns of activation like that and because who she really is creates amazing recipes. I've always loved split pea soup and with our recent cool weather, have craved it. So when she meandered through her version on a podcast I decided to try it. I rarely follow a recipe exactly because I've devised ways to cut prep and cooking times.
Susan Powter's original recipe:
3-4 cloves garlic finely chopped
6 onions diced
olive oil--a few tablespoons
salt
pepper
chicken bouillon--a couple of cubes
a lot of dried split peas (3-4 cups probably)
Saute the garlic 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.
What I did:
5 onions diced
5 T minced garlic (or more--I get the minced garlic in water from Winco)
4 T (maybe that much--probably less) olive oil
1 tsp salt
3/4 C fake chicken broth from Life Source
The garlic, onions, salt and olive oil get cooked at 50% power in microwave in black silicone pan for about 20-25 min. I check after 15 to stir and adjust seasoning. You can use a ceramic bowl for this, of course--just make sure it's covered. I used to do my onions on high, but I think they're better cooked more slowly.
I boil 2 pots of water in electric tea kettle. I turn the crockpot on high. I put "a lot" of split peas into the boiling water (3-4 cups).
I add the cooked onions. I cover and leave it overnight and probably for a couple of hours after I get up.
Variations:
For the first OMG version, I added these ingredients (to taste) to the onion mixture before nuking:
Balsamic Vinegar
Honey
Other assorted vinegars
For the second OOOMG version I added these ingredients (to taste) to the onion mixture before nuking:
Balsamic Vinegar
Honey
Other assorted vinegars
Kirin (sweet cooking wine)
Red chili flakes
Cayenne
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:
http://tinyurl.com/BlissThroughoutDay
This is a very long Abraham clip I promised to folks from the fabulous Abraham Meetup group put together by Kerie Logan (check out her website listed on the side bar--she is brilliant):
Nos vemos en La Vortex. (I don't know if it's masculine or feminine in there, but I'll default to the femme.
