To say we’ve got a little snow is a severe understatement. We recently got dumped with snow, but that’s okay! I realize many people may think I’m a bit wacky, but I LOVE the snow!
Apart from playing in the snow, building snowmen and snow forts, many other great things come from Winter! One of my favourites come to mind — making homemade soup!
Winter = cold. Cold = soup time!
Little One and I decided that it was a homemade Pea Soup and Cheesy Dill Biscuit kind of day. Little One received some super cute Circo kitchen/cooking tools (found at Target Canada). She got mixing bowls, a rolling pin, measuring cups, measuring spoons, cookie cutters, a whisk, spatulas, and a little chef’s hat and apron. My little sous-chef is all ready to cook and bake!
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ¼ cup (4 tablespoons) butter
- 2 tablespoons dill
- 1 cup (4 ounces) cheddar cheese or marble, grated
- ½ cup plain yogurt or sour cream
- ⅓ cup milk
- Preheat oven to 425 degrees F (220 degrees C).
- In a large bowl, whisk together flour, baking powder, and salt.
- Mix in butter until mixture resembles coarse sand. Mix in dill and grated cheese.
- Gradually pour in sour cream (or plain yogurt) and milk, mixing until just combined.
- Turn out dough on lightly floured surface and bring together until it forms a ball.
- If you NEED to knead the dough to bring it together, do so but NOT more than 10 times.
- Flatten the dough ball to roughly an 1-inch thick round and, using a 2-inch round cookie cutter, cut out biscuits until all dough is used.
- Place biscuits on a baking sheet and bake for 15-18 minutes, or until tops of biscuits are lightly browned.
I love a hot bowl of homemade split pea soup on a cold Winter’s day. The one we made to go with Little One’s cheesy dill biscuits was super easy to make. Though I do have a slow cooker split pea soup recipe, this one was made in my dutch oven.
The other night, I made a Pork Paprikash and knew right off the bat that I was going to reserve the pork bone/ham hock to make split pea soup. I sauteed chopped onion and added it to the stock I made with the pork bone. I cut up pieces of pork that was leftover and cooked with the bone. I also added diced carrot and celery, thyme, oregano, Herbamare. black pepper, garlic and a few other spices. I actually cheated and instead of using split peas, I used orange lentils because they cook faster than the split peas. Had I had more time, I’d have used proper split peas.
I cooked the soup until the lentils were fully cooked and soft, and diced carrot and celery were tender.
Thank goodness my family loves soup as much as I do! It looks like it’s going to be a long, cold Winter! That means lots of soup!