Split peas and kale soup

The perfect soup for a drizzly day. H and I had an early morning start (well, early for us). Went to the local spa so he could get more laser work done on his tattooes and I wanted a manicure-pedicure. The spa ladies were both from Vietnam and live in the area and so we fell to talking about the immigrant life, wifehood, motherhood (theirs, not mine hahaha), how they got (or failed to get) their driving licences, and how I should get a tattoo done (hmmm...). While one lady was painting a super cute flower design on my nails I kept waiting for H's bloodcurdling screams from the other room -- laser removal of old tats isn't painless after all - but being the stud-macho-John Wayne-Rambo-combo he is, not a peep. He comes out and I rush to inspect, but he looks quite okay. Not even a little pale :-) We say goodbye to the ladies, but not until they both encourage me again to get a tattoo or two put in.

After such a "harrowing" morning, we adjourn to the nearby Timmie's for a latte, and hot chocolate and bagels. Then it's back home, where to console myself for such a wet day, and to celebrate the kale growing so wildly in the vegetable plots, I make this soup.

Pinoys living overseas will understand the occasional craving I get for ampalaya (bitter gourd) leaves to go with monggo (i.e. mung bean) soup. I've just found that kale makes an excellent substitute, the leaves have a beautifully earthy, slightly bitter tang that mellows into a greeny lovely flavour that holds up and doesn't get watery like spinach. That's because kale IS a sturdier vegetable, in addition to being loaded with Vit C, and requires a few more minutes cooking time than spinach. And I adore split peas for soup, they hold their shape, the colours are nice and they don't become mushy.

Split peas and kale soup

Kale stir-fry:
A bunch of kale, center rib removed and cut into 3/4 inch strips
3 cloved of garlic, peeled and minced
Half a medium sized onion (I prefer red or white), chopped
Oil for sauteeing

Soup base:
3 cups mixed yellow and green split peas, rinsed
1 - 2 cups cooked boneless chicken, cubed
10 cups water or chicken broth

In a large pot, saute chopped onion in a little olive oil until translucent. Throw in the garlic at this point and saute for 2 or 3 minutes more. Add the chopped kale and stir to mix everything up. Let it cook, stirring occasionally, until kale is al dente. Set kale aside.

Using the same pot, boil the peas in water or chicken broth. As it boils, skim off the scum that rises to the surface. After the first boil, add the cooked cubed chicken and season with salt and freshly ground pepper, to taste. I like to add cayenne pepper, garlic seasoning, and even chopped spring onions at this point. When the peas are well cooked, ladle into bowls and serve with as much kale as you like spooned over on top.