This recipe arises out of a discussion about compiling a book of recipes for my books. This particular one would be something the Makays would eat in their home at Seal Point (Selkies' Skins). There is also a variation that BlowingWind's family (in the Dragon Shaman books) would eat. You can use fresh, frozen, canned, or dried. Tonight we used frozen.
Seal Point Pea Soup1/4 to 1 onion, depending on how big the onion is
1 to 2 pounds peas
1/2 to 1 pound bacon
1/2 to 1 salmon steak (or equivalent of the day's catch of whatever was hauled in)
pepper to taste
1 tsp to tbs ginger
1 tsp to 1 tbs garlic
At LEAST 1 tbs ground dried seaweed (or equivalent fresh, sliced thin)
Amounts of fish can be adjusted if there is a lack of bacon
5 or 6 cups water
Salt to taste, or more seaweed
MountainChild / American O'Drake variation
1/4 to 2 thin sliced jalapenos. Include seeds.
Directions:
In a pan cook the bacon, chopped. Saute onion, ginger, garlic, seaweed, and jalapeno if making the MountainChild version. Add the pepper. Once those are cooked add in the peas. If fresh or frozen saute those with the rest, then add two cups water to start with. If using dried then add the appropriate amount of water and dried peas, according to the bag's directions. If using canned then go for the equivalent amount and count the water for your starting amount. Bring to a boil and then reduce to simmer, covering. Cook until peas are mushy, mashing with a potato masher. Alternately you can also blend the peas in a blender or food processor before adding, but Kirsty's family usually prefers the masher. Add water as needed for the amount needed. This should make enough for a family of four unless one of them is a kelpie. In that case you may need two or three batches, or just let him cook.
Preparation time: unclocked
Cooking time: Around 20 minutes if fresh or canned, longer if frozen or from dried.
Or you can become a monthly patron through Patreon!