Serious Eats: Recipes
Eat for Eight Bucks: Split Pea Soup and Simplest Slaw
1 onion: $0.50
4 carrots: $1.00
2 medium red boiling potatoes: $0.50
1 pound split peas: $1.38
1/2 green cabbage (pro-rated): $2.00
Pantry items: Garlic, olive oil, dried oregano, salt, pepper, stock or water, mayonnaise, apple cider vinegar.
Total cost (for 4 portions): $5.38
Ina Garten's split pea soup is one of the things I made on a regular basis when I was first cooking for myself. It is extremely thick, somewhat like porridge, and very simply flavored. I love it just the way it is, but as you can see from the photo, visually it might benefit from a simple garnish of croutons or diced ham. (I'll also admit I'm glad I don't have to work through the leftovers myself any more. The soup thickens as it sits in the fridge, and no matter how much you like it, it's hard to get enthusiastic about it on the third or even fourth day.)
This week to counter the soup's stodginess I improvised a bright little slaw, something I never would have had the courage to do in my first apartment's kitchen. If you have parsley or dill around, you might chop a bit of that and toss it in. Make a batch of cookies or have an orange for dessert and you'll be quite content.
Split Pea Soup
About the author: Robin Bellinger is a freelance editor and shameless cookie addict. She lives in San Francisco and blogs about what she feeds her husband and her daughter at home*economics.