Not the presidential couple, George and Martha, but James Marshall’s expressive hippos from his 1970s book about friendship, “Five Stories About Two Great Friends.” The stories are about privacy, disappointment, vanity, and “what friends are for.” George says, friends “always look on the bright side, and they always know how to cheer you up.” Martha responds with a smile, “But they also tell you the truth.”
“Story Number One: Split Pea Soup,” has always been my favorite. It’s about how to tell a really good friend (or relative) that you don’t like something they cook and continually offer to you.
Martha loves to make split pea soup; George can’t stand it. One day, grown desperate but not wanting to hurt Martha’s feelings, George pours a bowlful of soup into his loafers under the table. From the kitchen Martha spies his maneuver, and says, “Why didn’t you tell me that you hate my split pea soup?” Turns out she doesn’t really like it either, just likes to make it. Now that she knows the truth, she’ll make chocolate chip cookies instead.
Such a situation has always been a “George and Martha” moment at our house. And when our younger son recently admitted he didn’t really like pie, as he was eating a piece of pumpkin pie I had made, I thought of George and Martha – and also of split pea soup, which I love. (I don’t know about our son, I think he’d like chocolate chip cookies to replace all the above.)
In this wintry weather Deborah Madison’s split pea soup is easy and so welcome. Deborah covers one and a half cups of split peas with water and sets aside. She sautés a large diced onion and two diced carrots in two tablespoons of olive oil, until the onion gets some color. Then she adds two cloves of chopped garlic and a quarter cup of chopped parsley, along with herbs (a teaspoon of dried marjoram, a teaspoon of chopped fresh or dried rosemary, a teaspoon of paprika) and fresh pepper.
Next she adds the aromatics: two bay leaves, eight parsley branches, six thyme sprigs together with a teaspoon and a half of salt, the drained peas, and two quarts of stock or water (water works just fine). Bring to a boil, lower heat and simmer for a long time, until the peas are a comforting, mushy, flavorful, warming bowlful. Remove the aromatics, and add more water if needed.
I’ve made this soup a lot lately, not “pots and pots” “all day long” like Martha, but I sent the book to Sweet Baby so she’ll know about a George and Martha moment. Lady Baby already knows.