Soup from a can for dinner seems sad somehow. But sometimes that’s all that time or energy allows. That doesn’t mean you can’t jazz it up with a few pantry items and maybe some leftover ham. That’s what I did recently when hot soup sounded good.
I pulled a can of split pea from the shelf, then rummaged in the refrigerator for additions. Leftover ham, cubed, went into a skillet to saute in a little butter with chopped shallots. I searched my spice drawer for inspiration.
A small jar of garam masala, that fragrant Indian spice mixture, caught my eye. I sprinkled a little into the ham mixture, then added the soup. While it simmered, I decided I needed more.
I found a semi-dry baguette loaf and decided to make crisps topped with grated cheese and baked at 400 for a few minutes. Their cheery orange color complemented the green split peas: A soup dinner, yes, but no longer a sad one.
Menu
Jazzed-up Split Pea Soup with Cheddar Crisps
Radicchio with Lemon Vinaigrette
Apple turnovers
For a variation, add 1/2 teaspoon dried tarragon and 3 tablespoons of white wine to the soup instead of the garam masala. No ham on hand? Fry up some bacon and crumble it on top of the soup.
Beverage selection
A pale ale or an Alsatian gewurztraminer teams well with the spicy soup.
Jazzed-up Split Pea Soup
Garam masala is sold in Indian, spice and specialty shops and the spice section of larger supermarkets.
1 tablespoon butter
2 shallots, minced
1 cup cubed cooked ham
1 teaspoon garam masala or curry powder, see note
1 can (14 1/2 ounces) split pea soup (not concentrated)
4 slices French baguette
1/4 cup shredded sharp Cheddar cheese
1/8 teaspoon ground red pepper or paprika
1. Heat oven to 400 degrees. Melt the butter in a skillet over medium heat; add shallots. Cook, stirring until softened, 5 minutes. Add ham and garam masala; cook, stirring, 2 minutes. Stir in soup. Cook until hot and flavors blend, about 5 minutes.
2. Meanwhile, place bread slices on a baking sheet. Mound one-quarter of the cheese on each slice; sprinkle with red pepper. Bake in oven until cheese melts and bread is crisp, about 5 minutes. Pour soup into two bowls. Top each with 2 of the cheese crisps, or serve the crisps on the side.
Preparation time: 10 minutes
Cooking time: 12 minutes
Yield: 2 servings
Per serving: 533 calories, 40 percent of calories from fat, 24 g fat, 11 g saturated fat, 98 mg cholesterol, 46 g carbohydrates, 35 g protein, 1,256 mg sodium, 3 g fiber
Haddix writes for the Chicago Tribune. *
