Christmas eve pea soup – Heirloom recipes

In my family, we celebrate Christmas Eve Polish style (a/k/a Wigilia). In the version passed down from my maternal grandfather’s side of the family, we have share five meatless courses: opłatki, homemade pierogi with cheese and dried fruits (another post altogether), pamouli (bulgur with stewed apricots and prunes), cabbage and red beans and pea soup.

Now, about that pea soup…. I’m sure many of you have had split pea soup before. To be sure, it’s quite tasty, with or without ham. But this pea soup starts with whole dried peas and whole cloves of garlic, and it is worlds apart from split pea soup. Its flavor is full and mild. The cloves of garlic add a depth of flavor to the dish without being remotely aggressive. This soup is so very comforting… sleep inducing, even, at the end of a five course meal.

Honestly, I’m not sure why the fam doesn’t eat this pea soup more often during the year. It’s perfect eating for bone-chilling winter nights, and it really sticks to one’s proverbial ribs. Doesn’t hurt that it is inexpensive, healthy and exquisitely easy to make, either, though some advance planning is required. Recipe follows after the jump.

Polish Christmas Eve Pea Soup

Ingredients:

3/4 lb whole dried peas
~4 whole cloves garlic
water
salt to taste
1 teaspoon butter

Directions:

Sort peas to remove any stones and rinse.
Place peas in a heavy saucepan and cover with at least 4 inches cold water and soak overnight.
To cook, add whole peeled cloves of garlic to saucepan and bring peas to a boil over medium heat.
Cover saucepan and tilt lid and bring soup to a bare simmer over low heat.
Simmer for 1-2 hours until peas are very tender. Add salt to taste. The soup will still be brothy.
Before serving, swirl 1 teaspoon butter into soup.