OK, then.....first gather up the following ingredients:
1/4 tsp saffron threads
10 cups (2 1/2 quarts) chicken broth
1 1/4 cups dried yellow split peas
1 large onion, chopped
1 tbsp olive oil
1 tsp ground cinnamon
1/4 tsp ground ginger
3 15 oz. cans of pumpkin (plain, not pumpkin pie filler)
Minced fresh parsley
Bring broth, peas, and onion to a boil in a large soup pot over high heat. Reduce heat to low and simmer, partially covered, 30 to 40 minutes.
OK, we've got 40 minutes to kill....what to do?.....what to do???well, we could run to the ol' home studio and see if there are any new songs in the taylor.....
guess not....well, we could always try to repair our favorite coffee cup from Sun Studios that we just knocked off the desk....good thing i'm goin' to memphis soon.
better get back to the soup before we do any more damage...
OK, saffron time!
ah, hello my preciousssss.....In a large metal spoon, heat saffron over low heat about 10 seconds until dry, then grind to a powder with the back of a spoon and steep in 1 tbsp boiling water to release flavor.
and then........put on some bluegrass and play the spoons!!!!
OK, back to the soup.
Stir in oil, cinnamon, ginger, spoonful of saffron. Bring to a boil, then reduce to low and
simmer, partially covered, stirring occasionally, about 1 hour.
Add pumpkin and simmer another 25-30 minutes or so. The soup is done when the peas aretender. Salt and pepper and sprinkle with parsley.
mmmmmmm.....dig in.....
listening to: jaime michaels ~ the man with the time machine(not ego...last minute check....it's being released TOMORROW!!!!)
