Soup lovers, gather round! Today, I’m sharing one of my absolute favorite recipes with you – Chippewa Soup. This hearty, healthy soup is a classic that’s been warming hearts and stomachs for generations. It’s packed with a medley of vegetables, and the secret ingredient – curry powder – gives it a unique, irresistible flavor. The Chippewa Soup has its roots in the Native American cuisine, and it’s named after the Chippewa tribe, also known as the Ojibwa tribe, from the Great Lakes region. This recipe is a testament to the tribe’s efficient use of the land’s bounty. Cooking this soup is like taking a delicious trip through history, and every spoonful delivers a comforting taste of tradition. Plus, it’s a fantastic way to sneak in a whole lot of veggies into your meal. And don’t be intimidated by the long cooking time – it’s mostly hands-off, and the result is so worth it. Your kitchen will be filled with the most incredible aroma, and you’ll end up with a soup that’s slightly salty, deeply flavorful, and oh-so-comforting. I simply love it, and I’m sure you will too!
Ingredients
- 1 qt. carrots, diced
- 2 qt. onions, chopped
- 1 qt. celery, diced
- 1 lb. green split peas
- 2 qt. tomato puree
- 6 cloves garlic
- 1 gal. of water
- 10 oz. smoked ham
- 2 potatoes, diced
- 1 oz. marjoram
- 1 oz. basil
- 1 oz. oregano
- 1 oz. thyme
- 4 bay leaves
- 4 oz. curry powder (we use Javin Brand)
- Salt and pepper
Cooking Method
- Soak the split peas overnight.
- In a large pot (preferably 3-4 gallons) heat a small amount of oil until very hot.
- Add the carrots, onions and celery and sweat the vegetables.
- Add the garlic and sweat a few more minutes.
- Add the curry powder to the vegetables and stir until curry is thoroughly mixed with the vegetables.
- Add all remaining ingredients to the pot.
- Bring this to a boil, reduce heat and simmer for approximately three hours. Adjust the seasoning with salt and pepper.
- Remove the bay leaves and puree the soup through a food mill or in an electric blender. Chill thoroughly.
- This is the base for Chippewa Soup.
- It should be slightly salty because it is the base and needs to be creamed before use.
Calorie: 300
Total cooking time: 3.5 hours
Difficulty level: medium
The Great Chippewa Soup Expedition
Now, if you’ve ever been to the Midwest, you’ll know that we love our comfort food. And nothing screams comfort like a bowl of hearty Chippewa Soup. This culinary journey starts with a bunch of fresh ingredients and ends with a pot of soul-warming goodness. So, buckle up your aprons folks, we’re off!
The Night Before: The Great Pea Soak
Our journey begins with our trusty green split peas. Now, these little guys might not look like much, but soak them overnight and they’ll blow up bigger than my Aunt Mabel’s hairdo at a family reunion. And trust me, that’s saying something.
The Early Morning: Sweating it Out
The next morning, we’re up with the roosters, chopping carrots, onions, and celery like there’s no tomorrow. And if you’re not a morning person like me, you might find yourself shedding a tear or two over those onions. But hey, who said cooking isn’t an emotional experience?
The Late Morning: Curry-ing Favor
Once our veggies are glistening like a gym junkie post-workout, we’re throwing in the garlic and curry powder. Now, this is where things get interesting. The moment that curry hits the pot, it’s like a Bollywood dance number in your kitchen – bold, colorful, and slightly overwhelming.
The Afternoon: Everything but the Kitchen Sink
Now comes the fun part. We toss in everything else – the tomato puree, ham, potatoes, all those fancy herbs, and enough water to fill a kiddie pool. Bring it to a boil, and then let it simmer. This is your chance to put your feet up and watch the magic happen.
The Evening: Puree & Chill
After three hours, our soup is looking more like a hot mess than a culinary masterpiece. But never fear, we’re about to whip out our secret weapon: the blender. Puree that soup until it’s smoother than your grandpa’s dance moves, then chill it thoroughly.
The Final Touch: A Dash of Humor
Remember folks, this is just the base. It should be a tad salty, because the final step is to cream it before use. And no, I don’t mean slathering it in moisturizer. We’re talking culinary cream here, people.
So there you have it folks, the journey to the perfect Chippewa Soup. Who knew a bunch of carrots, onions, celery, green split peas, tomato puree, garlic, water, ham, potatoes and a shed load of herbs could lead to such deliciousness? Well, apart from every Midwestern grandmother, that is. Next time you’re in the mood for a culinary journey, just remember: it’s not about the destination, it’s about the soup.
