A little spring cleaning was needed in my freezer after the holidays and January visit from relatives. I found some cubes of ham and a bone. There was also a package of chicken bones (I throw hardly anything away) left over when I boned a chicken last week. I roasted the bones with some chopped onions, carrots, and celery and then simmered the ham and chicken bones with the veggies in a large pot, about 4 quarts of water. Add some salt and pepper but remember, this is not the final product. The broth was drained through a sieve and discard everything else, it has served it's purpose. Chill in the fridge over night makes it easier to get rid of the fat. I then got busy making two soups.
Split Pea with Ham
1 lb of dried split peas, rinsed and sorted
2 quarts of broth
1 small onion, chopped
3 carrots, grated
3 stalks of celery, chopped
about 1 1/2 cups of chopped ham
salt and pepper to taste (careful with the sauce as the broth is sure to have seasoning)
Bring all to a simmer and cook uncovered until the peas are no longer peas, about 2 hours. If it gets too thick add some canned chicken broth or a bit of water. Adjust the seasonings and serve. We like cornbread to accompany it be it can be a first course if you wish. This soup freezes quite well and since it's just me and my honey, I freeze up separate containers for a future lunch.
The next soup is Artichoke Potato Puree and that post will be along any day now.
2 comments:
Is February national soup month........if not it should be. Soups and stews are too good to pass up in any month.
That's the truth, sister. Maybe next week we'll get cooler. No snow, just soup weather.
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