March too, shall pass

My yoga instructor asked us a really interesting question last week. What was the worst year of your life? The purpose for recalling this moment was to understand just that, it was a temporary moment in time. It forced you to acknowledge that bookending this period were moments of something other than misery and despair. Each person in class had come out on the other side of their remembered year. How reassuring it is to know that Nonna’s relentless adage, “this too shall pass” is truth? Of course there is one small caveat. You have to choose to move towards happiness. You have to force yourself to make uncomfortable, often scary choices and then own them. That’s the only way to end up somewhere different from where you were.

Anyways, taking that metaphor even further during these damp, blustery winds of March I considered what was the worst food of my life. Pea. Soup. Ugh. It’s awful. The color, the texture, and oh the flavor…so not good.

Except that lately it clearly has been pea soup weather. It’s been chilly, windy and raw; all prerequisites for a comforting bowl of something steaming, thick and filling. So I considered what changes would make this, “throw-in-a-pot and you’re done” recipe appealing. With a few thoughtful adjustments I arrived to something different than what I remembered as a kid (sorry Mom).

While you’re enjoying your bowl of warm deliciousness consider this, March too will pass. Some day, it will be April.

Pea soup

Nonna and Mom both use the recipe from Joy of Cooking for pea soup. I more or less follow along with a few changes. I never make this recipe without doubling it and throwing half in the freezer. All that’s required of you is some dicing, skimming and simmering, why not get two meals from one pot?

1 lb dried green peas
8 cups cold water
1 smoked ham shank
4 carrots, small dice
1 onion, small dice
2 celery stocks, small dice
3 garlic cloves, minced
1 bay leaf
3 sprigs fresh thyme
Cayenne pepper to taste (I put at least 1 large TBSP into my pot)
Salt and pepper to taste

Put the peas in a large stockpot with the ham shank and cover with the water. Bring to a boil, skimming off the green foam that rises to the surface and reduce to a simmer, stirring occasionally.

After an hour add the carrots, onion, celery, garlic, bay leaf and thyme. Let simmer another hour, stirring often to ensure nothing sticks to the bottom.

At this point add your seasonings and check for consistency. I almost always add another 1-2 cups of water to thin out the soup. When the meat begins to fall off the shank bone the soup is ready to eat.

The absolute worst part of eating pea soup can be the consistency. If it’s not piping (like your house is on fire) hot it will take on a congealed mush-like state. So. Bad. So serve hot and eat as soon as humanly possible.