Let's face it, this winter has absolutely sucked. Everyone's had enough, and spring can't come soon enough. Until then, here's a comforting hug by way of the kitchen.
This is the soup I make most often. I usually use the simmering liquid from either a cottage roll or smoked picnic shoulder as the base, but I've also made it using store-bought chicken stock.
This makes a substantial amount, but it freezes very well.
4 litres ham stock or chicken stock
1 stalk celery, diced, plus some leaves, chopped, if you have them
1 carrot, peeled & diced
1 medium onion, diced
1 bay leaf
2 lb green or yellow dried split peas
Diced ham (optional)
Salt & freshly ground black pepper to taste
Bring the stock to a boil. Add remaining ingredients, excluding salt. Reduce heat to medium-low, partially covered. Cook, stirring regularly, for two hours, or until the large majority of the peas have disintegrated. Taste and adjust seasonings; remove bay leaf. Thin mixture if necessary using additional stock or water.
Makes 8-10 servings.
This is the soup I make most often. I usually use the simmering liquid from either a cottage roll or smoked picnic shoulder as the base, but I've also made it using store-bought chicken stock.
This makes a substantial amount, but it freezes very well.
4 litres ham stock or chicken stock
1 stalk celery, diced, plus some leaves, chopped, if you have them
1 carrot, peeled & diced
1 medium onion, diced
1 bay leaf
2 lb green or yellow dried split peas
Diced ham (optional)
Salt & freshly ground black pepper to taste
Bring the stock to a boil. Add remaining ingredients, excluding salt. Reduce heat to medium-low, partially covered. Cook, stirring regularly, for two hours, or until the large majority of the peas have disintegrated. Taste and adjust seasonings; remove bay leaf. Thin mixture if necessary using additional stock or water.
Makes 8-10 servings.
Yummy yum yum:) Hug B
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