Red Winter Soup
One of the lovely things about the darker nights and colder weather is that home-made soup is on the menu more often.
Tonight we had Red Winter Soup which packed full of Vitamin C to help ward off colds.
In our local Co-op this morning I found four tins of Chestnut Puree in the bargain bucket for only 34p each so I bought them all for future use in Chestnut and Bacon Soup
Pea and Ham Soup
With root vegetables becoming seasonally cheaper, lovely lentil and vegetable soups can be recycled for days.
Make a huge pot and on Day 1 cook some chops or chicken pieces in it. On Day 2 add some sausages and on Day 3 eat it on its own with good bread and a chunk of decent cheese.
Raid your local butcher or delicatessen and ask them for ham bones for hearty Pea and Ham Soup.
There are still patches of new nettles out there
And of course, let us not forget that Halloween is coming up. Don’t just carve pumpkins, scoop out the flesh and use it for Pumpkin Soup.
And the beauty is that most soup can be made from Storecupboard Ingredients! Put Soup into the ‘Search’ box for more souper recipes.
This soup was named after the thick London fogs that occurred in the 19th century and were generally referred to as ‘Pea Soupers’. In Charles Dickens’ ‘Bleak House’, William Guppy remarks to Esther Summerson that the fog is a ‘London Particular’.
Ideally, try to obtain a ham bone with ham still clinging to it for this recipe as the flavour is marvelous. You will need to go to a proper butcher or delicatessen for this as supermarkets will not sell them to you. Alternatively you can use bacon or the remains of a cooked gammon ham and use chicken stock instead.
You will need to start this dish in the morning or evening before you need to serve it.
Also be aware that this soup is Very Filling and is a meal in itself.
To Cook a Ham Bone
Put the ham bone in a pot with enough water to cover it. Bring it to the boil then simmer for about two hours. Leave it to cool skimming off the fat. Remove all the meat from the bone and use the stock for the soup.
Pea Soup or The London Particular
PEA AND HAM SOUP
1 x large saucepan
1 x large bowl
1 lb / 480g dried split green peas
EITHER the meat of a ham bone OR 4 rashers of bacon OR an equivalent quantity of gammon
If you’re using ham you will need 2oz / 60g butter
1 large onion – finely sliced
4 pints of a combination of the soaking liquid from the peas, the ham stock or chicken stock
1 teaspoon Worcestershire Sauce
Soak the peas in enough cold water to cover them for at least 4 hours and preferably overnight
If using bacon, cook it in a large saucepan until the fat is running out, then add the onion and cook until soft
If using ham, melt the butter in the pan, add the onions and cook until soft
Add the peas and the liquid
Cover the pan and bring to the boil
Skim off any scum and turn down the heat
Add the ham and simmer for two hours
Stir occasionally to stop it sticking
By this time the peas will have turned into a thick, textured puree
Season to taste and add the Worcester Sauce
Serve with good bread or toast