Today’s Creamy Roasted Pepper Soup is brought to you by my fridge. In my line of work, you often wind up with an excess of something. It could be a glut of apples, an abundance of pie filling, or a small shop’s worth of cheese. The cheese scenario is not as enjoyable as you would imagine. Honestly, handling leftovers is one of the hardest parts of my job. I know you probably don’t feel remotely sorry for me. And I get it, an excess of cake sounds like one of those good problems to have. But trust me, keeping leftovers interesting is no small feat. On the flip side, however, there is nothing more satisfying than transforming leftovers into something completely new.
The first day of spring may be a hop, skip, and a jump away. But the weather here in Toronto clearly didn’t get the memo. As I write this snow is falling outside my window. Thankfully, the ground isn’t cold enough for the snow to accumulate in any major way. So I doubt I’ll have to take a shovel to it, but man, it’s still kind of crushing. And I know this isn’t the last of the snow, not by a long shot. That’s why I’m keeping my winter boots at the ready and recipes like today’s Creamy Tomato Tortellini Soup in my back pocket. Let’s face it, we have at least another month of soup season ahead of us, so let’s dive right in.
Today’s Yellow Split Pea Soup is a riff on a childhood favorite. This soup was a constant in my house growing up and a particular favorite of my dad’s. My rendition is different than the one I grew up with. For one thing, my mother always used green split peas not yellow. But yellow was what was available at my local grocery store and I was feeling mildly adventurous. There are a few other differences that I will discuss in greater detail. But apart from that, this is my childhood in a bowl. And while it may not be the prettiest bowl of soup in the world, it is, in my humble opinion, the most comforting. The bias of nostalgia is real, though, so take my assessment with a grain of salt.
We got a lot of snow this week. 40cm to be exact. And I love it. Of course, I feel for all the people inconvenienced by this dramatic weather event. But I do love a good blizzard and I love the opportunity to snowshoe, cross country ski, and generally act like an excitable puppy in a snowbank. But sadly, we’re in for rain followed by a swift drop in temperature. I’m sure I’m not alone when I say I despise icy conditions almost as much as I hate cold rain. But there is a silver lining to this yoyoing weather activity. There will be every excuse to huddle over a simmering pot of this Thai Fish Cake Noodle Soup. This baby was made for wet socks and dampened spirits, so let’s dive right in.