Split Pea Soup for Tia Carrere

Life is weird, isn’t it? Today I fed William Shatner, Max Headroom (aka Matt Frewer), and Tia Carrere, all at the same time. They sat around a table in the gold room at the Calgary Comic Expo and chatted (about the Vancouver hockey riots, mostly) like something out of a bizarre dream. I fully kept expecting to look down and be wearing no pants.

Later, Jonathan Frakes, Felicia Day (who was totally lovely, and raving about her morning visit to Jelly Modern!), Adrienne Barbeau, Doug Bradley and Elvira – I can’t list them all, but there were about thirty in total comic/space/horror celebs and agents, mostly from LA.

Tia had requested split pea soup. I wasn’t fully confident of my split pea soup-making abilities, but Wade, who swept in and was my cooking-for-the-stars wingman, picked up a couple of ham hocks while we were out of town, which made it easy. I half improved, half followed a recipe from Bon Appétit, and it worked. Everyone liked it. Also, they were just happy to not be stuck in a green room with hot dogs and Doritos.

Especially when they saw the white cheddar biscuits to go with.

Sadly, no cameras in the room meant I couldn’t properly document this crazy dream.

I’m still prepping for tomorrow – leg of lamb and naan and falafel, quinoa spinach salad, marinated asparagus, and more roasted plum cheesecakes in jars. (Small – 125 mL – lidded jars make them good to go, when you need a portable snack while signing autographs.) The dregs of pea soup made an effortless, if late-night, dinner.

Split Pea Soup

  

June 18, 2011

from Bon Appétit, May 1996

  • Makes: Makes lots.

Ingredients

a drizzle of oil or dab of butter (or both - the original just called for butter)

1 large onion, chopped

1 cup chopped celery

1 cup chopped carrots

1 1/2 lbs smoked pork hocks

2 tsp dried leaf marjoram (optional)

1 1/2 cups dry green split peas

8 cups water

Directions

1In a large pot, heat the oil and/or butter over medium-high heat. Add the onion, celery and carrots and sauté until soft, about 8 minutes. Add pork and marjoram; cook 1 minute. Add peas and water and bring to boil. Reduce heat to medium-low, partially cover the pot and simmer soup for an hour or so, until the vegetables are very tender.

2Transfer hocks to bowl. Puree about half the soup in a blender (or using a hand-held immersion blender) and return it to the pot with the un-pureed soup. Cut the meat off the bones, discarding the thick layer of fat; dice the pork and return it to the pot. Season with salt and pepper and heat through.

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11 comments on “Split Pea Soup for Tia Carrere

  1. Red Foodie
    June 19, 2011 at 2:18 am

    Another recipe in my bookmarks. Thanks for sharing. I am actually imagining how this soup tastes upon looking at the picture and reading the recipe.

  2. Kalyn
    June 19, 2011 at 8:28 am

    Sounds like a fun adventure! You will have to tell me which celebrity was the nicest.

  3. Vivian
    June 19, 2011 at 8:43 am

    Nice that you were called upon to share great Canadian fare. Paired with White Cheddar Biscuits…pertect.

  4. stacy
    June 19, 2011 at 10:22 am

    If you want to add some east coast flare to your next split pea soup just add turnip (actually in AB its sold as rutabaga, the yellow veggie) and potato. I add 50/50 carrot and rutabaga and about 1/3 as much potato. Must use Newfoundland summer savoury instead of marjoram too! Pea soup works EXTREMELY well in a crock pot. Chuck it all in on low for like 8 hours and its done. No need to sautee the onions or veggie or pre soak the peas. I don’t even puree it. It all just breaks down in a lovely soup!

  5. Jan @ Family Bites
    June 20, 2011 at 9:57 am

    That’s awesome. Split-pea soup is hands down my second favourite soup and I order it every time I see it on a menu.

  6. kitchen witch jenny
    June 20, 2011 at 10:21 am

    She was my Wayne’s World hero! A little hint of toasted cumin is my mom’s secret pea soup ingredient and I like a big handful of chopped greens stirred in.

  7. Food Lover
    June 20, 2011 at 6:05 pm

    YUMM can’t wait to try it! Maybe I’ll make it while I watch “Extreme Chef” on the Food Network on Sunday, June 26th at 10:30pm/9:30c!! Check it out!!! http://www.youtube.com/watch?v=p3J824ZuGXA

  8. bee
    June 20, 2011 at 8:32 pm

    That sounds very good! I will be trying that this week! Great story, i was a trekki growing up ha

  9. Laurie from Burnaby
    June 20, 2011 at 11:34 pm

    pea soup is my favourite kind of soup to make and store in the freezer until I feel like having it again. I put celery and carrots in it, and onion and garlic, and bay leaves to flavour it. I simmer it on the back burner until the peas have lost all structural integrity, then cool it until the fat has congealed so that I can break it off and throw it away. I cut the meat into bite sized pieces (throwing away all of the fat) and ladle it into storing containers, eating the remainder. If you’ve simmered it long enough there’s nothing left on the bones, and they are white. You couldn’t do all of that cooking for the crowd, but it’s worth it when you’re making it at home. There’s no evidence of vegetables in it when it’s finished, but the goodness is there.

  10. Dan
    June 22, 2011 at 1:52 pm

    What a crazy weekend it was! I’m sure all the stars loved everything! Maybe next year you’ll be cooking for Jean Luc Picard! You never know… 🙂

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