A Hearty Soup
Now that winter is fast approaching, it is nice
to have a few
good soup recipes on hand to enjoy on those chilly
evenings, or
even for lunch. For those that work from home,
the soup can be
simmering on the stove while you are working,
only requiring a
few stirs from time to time. And for those suffering
from the
empty nest syndrome, leftover soup freezes very
well for future
meals, or for when the kids pop in unexpectedly.
This week's recipe will be for split pea soup
which is quite
filling alone or with some crusty bread and a
small salad. The
traditional recipe is usually made with a ham
shank but if you
are fond of lamb, try using a lamb shank in lieu
of the ham shank
for a delightfully unexpected flavor. Also, when
you cook a leg
of lamb or a ham, the bones can be frozen and
used later for
making soup. So don't throw them out or give
them to the dog just
yet.
Here are the ingredients you will need:
1 - Ham or Lamb shank pre-cooked or left over
bones of either one
1 - Large bag of split peas
2 - Large carrots peeled and sliced thin
2 - Celery stalks sliced thin
1 - Red skinned potato with skin on diced
1 - Medium onion peeled and diced
3 - Dried Bay leaves
A touch of fresh dill, especially baby dill, adds
a wonderful
flavor but is optional. I also like to add sautéed
fresh
mushrooms but again optional. Salt and pepper
to taste.
In a large pot rinse split peas well, no need
to soak. Add the
above ingredients and cover with water. Bring
to a boil, then
reduce heat to a simmer. Leave cover slightly
ajar on the pot.
Simmer for two hours stirring occasionally. If
soup appears to o
thick add more water. When the soup is done remove
bones and bay
leaves and enjoy.
This soup is really quite simple to make and truly
delicious. Try
it as a first course or main entree when company
comes for
dinner.
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Yours in cooking - Sue
