Lena’s Split Pea Soup, Adapted
It’s been 10 years since I last visited. Things have changed quite a bit. It’s as if I am visiting a place I’ve never been.
First impression: Everything is very compact.
Taiwan is an island about 13,900 square miles, but only 30 percent of its area is suitable for development. About 23 million people live in a handful of densely-developed cities including Taipei (in the northern part) and Kaohsiung (down south).
Space is precious here. Instead of large parking lots, cars and motorcycles are parked in underground garages; instead of single-family homes, people reside in high-rise apartments. I walked into a supermarket the other day and noticed that even the aisles are much narrower than what I am used to in the United States.
This is the recipe for my favorite soup. I made a batch and froze some for Nick before I left for my trip. It’s adapted from grandma Lena’s split pea soup with all sorts of vegetables. The secret ingredient is pesto, which adds creaminess and a salty bite. I like to make my own pesto with a blend of basil, parsley, garlic, Parmesan cheese, walnuts, pine nuts and olive oil. You can use a good quality store-bought pesto for convenience.
I am enjoying the food here, but writing about this soup makes me think of home. I might have to cook up a pot of this soup for my Taiwanese family.
I’ve been capturing as much as I can with my camera and will post my photos once I find time to upload and edit them. There’s still so much more to share—the ubiquitous motorcycles, the language and of course, the food. See you soon!
Lena’s Split Pea Soup, Adapted
- Vegetable or chicken stock, 8 cups (2 quarts)
- Yellow split peas, one 16 oz-bag
- Yellow onion, 1 medium, chopped
- Garlic, 1 clove, chopped
- Russet potato, 1 medium, peeled and diced
- Carrot, 1 medium, diced
- Russet potato, 1 medium, peeled and diced
- Zucchini, 2 medium, 1 grated and one diced
- Celery, 4 stalks, chopped
- Frozen peas, 1 12-oz bag
- Tomato, 1 medium, chopped
- Cannellini beans, 1 can, drained and rinsed
- Pesto, 3 tablespoons
- Parmesan cheese, for sprinkling at the end
Bring stock to a boil in a large soup pot. Add split peas, onion, garlic, potato, carrots, zucchini and celery; cook for 30 minutes. Add frozen peas and Cannellini; cook for an additional 30 minutes. Add tomato and pesto; cook for another 20 minutes. Stir the soup to make sure everything is well mixed. Season with salt and pepper to taste. Remove from heat.
Serve in bowls with a sprinkle of Parmesan cheese.
Serves 10.
Yay! I am so glad you have arrived safely and are having a good time! We love you and are excited to see photos of your trip!
Hi, Scrapymama! Thanks for the comment! I am really enjoying myself here, but I miss Nick and everyone else back home. Give little Dex a kiss for me!