Entertaining for Lunch

Split Pea Soup

Last week, Dan and I took a full week off of work and decided to enjoy our home and stay in Brooklyn. We soaked up every moment of being at home together, including being able to invite friends with non-traditional work schedules over for lunch on a weekday. One rainy Tuesday afternoon, we enjoyed the company of a dear friend and filled our bellies with split pea soup and salad spring mix with mustard dill vinaigrette.

The inspiration for this meal came from my Swedish background, as I garnered little answer from my husband when I asked, “what does one serve for lunch?” We could only come up with eggy, brunchy dishes that just didn’t seem appropriate on a weekday, knowing that our friend would already have enjoyed his morning coffee and cereal. Let’s face it, Americans are generally terrible about lunch. We rarely pause for a meal in the afternoon, but rather grab something quick on the go to sustain us during our workday. We’re really good at late brunches on the weekends, and large, rich dinners in the evenings. So on this day off, when so many people are scurrying around in the office, there’s something so wonderful about a hot lunch.

The Swedes are known for taking several breaks throughout the day for coffee and pastry (this break, lovingly named “fika,” can be enjoyed any number of times between meals) and also breaking for lunch. Most restaurants and cafeterias offer “Dagens Lunch” or Lunch of the Day, consisting of a small helping of bread, salad, a drink and a main course. The institution of “Dagens Lunch” began as a product of the Socialist mindset, providing an affordable meal for the working force. Wanting to serve a hearty soup, I turned to the traditional Thursday lunch, pea soup and pancakes. Thursdays are the one day in the “Dagens Lunch” schedule that remain the same all year round, throughout every restaurant and household in Sweden. Though the combination may seem strange, this heavy lunch is comforting part of social life. The pea soup is generally made with yellow peas and ham, seasoned with thyme, and served with a dollop of mustard. It is typically eaten with crisp bread and served with a side of traditional Swedish pancakes (thin crepes topped with lingon berry jam and whipped cream). Why this “strange” tradition? It is said to have originated as a Thursday meal in preparation for Friday’s lenten fasts. So in celebration of Holy Week, we served up our own, not-so “strange” rendition of this traditional lenten meal, but chose to forgo the pancakes and serve with homemade parmesan croutons instead, for a crunchy salty flavor. Enjoy!

PARKER’S SPLIT PEA SOUP by Ina Garten

2 CUPS chopped yellow onions (about 2)

1 TBSP minced garlic (3 cloves)

¼ CUP olive oil

1 TSP dried oregano

1 TBSP kosher salt

2 TSP freshly ground black pepper

4 CUPS medium-diced carrots (6 to 8 carrots)

2 CUPS medium-diced red boiling potatoes, unpeeled (6 small)

2 LBS dried split green peas

16 CUPS chicken stock or water (note from AB: I used a mix of both)

In an 8-quart stockpot on medium heat, sauté the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes. Add the carrots, potatoes, 1 ½ pounds of split peas, and chicken stock. Bring to a boil, then simmer uncovered for 40 minutes. Skim off the foam while cooking. Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft. Stir frequently to keep the solids from burning on the bottom. Taste for salt and pepper. Serve hot.

A note from AB: If serving this again, I would choose to add a small side of cured ham.

PARMESAN CROUTONS by Ina Garten

1 baguette

¼ CUP olive oil

Kosher salt

Freshly ground black pepper

¾ CUP freshly shredded parmesan cheese (3 ounces)

Preheat the oven to 400 degrees. Slice the baguette diagonally into ¼-inch-thick slices. Lay the slices in one layer on a baking sheet and brush each with olive oil and sprinkle liberally with salt and pepper. Sprinkle with shredded Parmesan. Bake for 15 to 20 minutes, until they are browned and crisp. Serve at room temperature.