My husband grew up in a small community in rural Newfoundland. It’s really small, like 400 people small. He spent most of his time outdoors on dirt bikes, snow mobiles or on the water and not much time watching Much Music or wearing neon. Because of this I sometimes tease that he grew up under a rock, (or on a rock depending on how you look at it). However, both of us were pretty fortunate and had adventurous cooks in our homes. It’s probably why he loves me so much.

His dad is the cook in the home and always willing to try new things in the kitchen. However, in his own way he is really picky and there were certain meals that didn’t make it to the table like pizza or pasta.  I think that’s why to me its so cute that when hubbers was growing up and they got to go to a restaurant he ordered pea soup. Going out for supper in such a small community would be a big deal. And my lovely, sweet man wanted pea soup.

I can only picture the look on the servers face as his sisters excitedly ordered burgers or pasta, and then this sweet freckled, ginger boy earnestly ordered soup. I think I would have peed myself and then brought him the biggest bowl of soup I could find.

It still works for him. When I asked last week what he wanted for supper and he responded with split pea soup I couldn’t say no. Fortunately, I also love the stuff and it gives me an excuse to make tea biscuits. There is nothing that makes me happier than dipping hot cheese biscuits into warm soup.

Unfortunately, I never have a ham bone lying around. This is one of the reasons I make pea soup so rarely. It just doesn’t seem like you’ve made it properly if there isn’t a big ol’ bone floating around. It adds so much flavour and when I tried throwing in chucks of ham it just never seemed the same. And then I tried bacon…

Lack of soup bone problem solved! The bacon adds flavour that competes with the best bone and you don’t need much of it. Now I can make split pea soup any time and not just after a big feed of ham. Not only that but it made me realize just how easy this soup is to make. It’s six ingredients, seven if you count salt and pepper. If you have a little time it’s supper to feed a crowd or nice hot lunches for the week.

The biscuits are my mom’s recipe from growing up. I get hungry even thinking about them especially picturing a little blob of butter happily melting away and then the whole thing being lovingly dunked into delicious, thick pea soup.

I hope these recipes make your tummy smile and bring a little inspiration to your kitchen

Split Pea Soup

Serves 4

1 diced medium sized carrot
2 diced stalks of celery
1 diced medium sized onion
4-6 pieces of bacon diced
1 450 g bag of split peas
4 cups of veggie or chicken stock
1-2 cups water
1 bay leaf
Salt and pepper

Over medium low heat render out the fat from the bacon. Once it has just started to crisp remove most of the fat leaving about a Tbsp. Add the onion, celery and carrots and increase heat to medium. Sauté until veggie are soft. Stir in the peas and pour over the stock. Decrease the heat to low and throw in the bay leaf. Allow the soup to simmer as long as possible. Add the water as needed to keep a soup like consistency. Season with salt and pepper about 30 minutes before serving.

Tea Biscuits

2 cups flour
4 tsp baking powder
1 tsp salt
1/4 cup butter
1 cup milk

preheat oven to 450

Mix together the the dry ingredients. Cut in the the butter and then add in the milk. Knead about 8-10 times to bring it together. Roll on a floured surface to about 3/4 inch thick (about a thumb). Cut into biscuits, I use a small glass, and place on an ungreased baking sheet. Bake 10-15 minutes

I love to add cheese so I mix in about 1/2 a cup grated cheddar into the flour.

You’ll see this recipe in my upcoming meal plan.

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