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Double, double Toil and Trouble; Fire burn and Cauldron boil.
and the finished soup:
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this post was submitted on 28 Nov 2023
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Cooking
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Tomorrow... and tomorrow... creeps the... something something... told by an idiot.
Can I get a recipe? looks delicious! I promise to channel the ghost of Shakespeare to read that monologue while it's simmering.
And now I want crepes....
It's pretty simple, in a pot (or slow cooker, if you prefer,) and simmer until its done:
For the stock, I made my own using kitchen scraps (it was mostly carrots, celery, onion, with garlic ginger and mushrooms to round it out a bit. super easy to make if you store your veggie scraps in a freezer ziplock; just it all in a giant pot of water. until flavorful. season to taste.)
it's not a hard and fast recipe, though, especially on the vegetables. if you're buying veggie stock, you can make up extra with water instead.
as it's cooking, especially in a pot, stir it occasionally because the peas will settle into a sort of sludge on the bottom and then scorch. It's more forgiving in a slow cooker, mind. If you need to thicken it a bit more, some corn starch or dairy (or both) will do the trick. or... just boil it some more. it's forgiving. I had mine on a fast simmer for about an hour, then another half on a slow simmer.