Sunday 7 April
Yet another soup to celebrate the
end of winter, inspired by the bone of our Easter ham.
A pound of green split peas soaked
overnight. Then we drained and put them
in the slow cooker, nestling the hambone down in them, along with the gnarly
bits of ham, two big woody sprigs of thyme, one of savory, and a bay leaf. Sautéed two minced onions in oil, and spread
them on top of the peas; and spread two diced carrots on top of that.
We then added 8 cups of water, which covered
the bone nicely but was probably 1 1/2 too many (see below).
It simmered on low for 8 hours, at
which time we got home, removed and stripped the bone, cubed up any meat bits
to throw back in, and whizzed the peas smooth with the stick blender.
We then had to run the slow cooker on high
for an hour to evaporate the extra liquid, but the end result was rich, smooth,
traditional soup.
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