Today, I made Kody a jazzed up version of split pea soup. The base recipe is from the Start Fresh cookbook by Tyler Florence, but I changed it a little to be more suitable to Kody's preferences. It is delicious!
Ingredients
1 lb bag of split peas
1 sweet potato
4 slices of bacon
1 cup of whole milk
Parmesan cheese (the real stuff)
Directions
Rinse the split peas, and then add them to five cups of cold water. Bring to a boil, and then simmer until the peas are tender (about 1.5 hours). Keep adding water to the pot as the peas simmer to ensure they stay fully covered. While the peas are cooking, dice the sweet potato into 1/2-inch pieces and roast in a 400-degree oven until tender, turning once while cooking (about 30 minutes). While the potato is roasting, cook four slices of bacon until crisp. Crumble.
Once the peas are done, put them along with all the cooking liquid in a food processor and pulse until you achieve the consistency your child prefers (you may have to do this step in two batches depending on the size of your food processor). Add the potato and bacon to the food processor and pulse (with the peas). If the soup is too thick to pulse or puree, add enough milk to get things moving.
Return the soup to the pot and add 1 cup of milk (more or less depending on the consistency you are trying to achieve).
Serve with grated parmesan cheese over the top of the soup.
(Another variation is to make the split pea soup as described above, but instead of pureeing the sweet potato and bacon into the soup, you can serve it on top of the soup along with the parmesan cheese).
Happy eating!
Lori
