~ Soup for Saturday ~
Ham and Split Pea Soup with Thyme
I never thought I would get here to write this post, because I was abducted by alien fruit and vegetables yesterday and forced to peel, core, chop and simmer kilos of quince and apples for most of the day…….this has left me with blisters on my thumb and numerous blunt knives, which, as it happens, is lucky as I felt like throwing them at one stage. Yes, the great Jam Factory has been revived for the Autumn preserving session ~ my quince tree looks naked I have gallons of quince juice and pulp straining through old, (but clean) nylon tights overnight for phase two tomorrow.
Thankfully I was prepared, nourishment in the form of a hearty soup had been made the day before ~ a rustic and filling Farmhouse Style Ham and Split Pea soup with Thyme……although I did throw a few extra things in too, such as onions, potatoes and carrots. So, the main meal of the day was sorted, I served the soup with a whole baguette and some sexy little French cheeses. That kept the wolf from the door until teatime.
Tomorrow is phase two of my preserving session ~ I am making Quince Jelly and Quince Cheese, recipes and photos to follow of course; then it’s the apple attack ~ I plan on making some Apple Chutney and also freezing some stewed apples for pies and crumbles etc. Quite a little conveyor belt of industry here at the moment, but think of the joy when in the deepest darkest months of Winter I can pull out a few jars of glistening jams and jellies, and adorn my ploughman’s lunches or cheese boards with a dollop of tangy chutney ~ it’s all in a good culinary cause.
Now, if you think that this soup is just ham and split peas, with a suggestion of thyme, you would be wrong ~ I love my cold weather soups to be hearty and wholesome, and so I added some other pulses to the stock, namely red lentils, pearl barley and some dried green peas too, all the components of good old Witworth’s soup and broth mix.
This hearty Farmhouse style soup kept me going whilst I wrestled with devious quince peelings and crafty apple cores ~ it would make a wonderful luncheon dish for a wet and cold Winter’s day with miles and miles of crusty bread and butter. You don’t have to make this with a ready-made soup or broth mix, just throw in a few handfuls of red lentils, pearl barley, rice and marrow-fat peas ~ that is basically the main basis of a commercial soup or broth mix. The measurements are a flexible too as this is made with leftover ham and ham stock, it is depends on what you have left over, obviously.
It’s a moveable feast on the veggie front too, I added onions, potatoes and carrots, but parsnips, swede (rutabaga) and turnips would work too. However, I didn’t want to over-gild the lily and this was delicious as it was. The only thing you must remember is to soak the pulses (soup/broth mix, lentils, pearl barley etc.) overnight before you make the soup, for at least twelve hours to be on the safe side.
Okay, I have to go now, I need to think about making chutney now…..and I also need to rescue my nylon tights that are suspended above bowls in the kitchen…….best not go there…..
Enjoy this soup if you make it, and see you tomorrow when I will be full of tales of vinegar, spices and sugar no doubt!
Ham and Split Pea Soup with Thyme
- Serves: 6
- 50g/2oz Whitworths Soup & Broth Mix
- 50g/2oz yellow split peas
- 2 onions, peeled and chopped
- 4 carrots, peeled and diced
- 4 medium potatoes, peeled and diced
- 900 ml/2 pints ham stock
- left-over ham, about 100g/4ozs, cut into small chunks
- 1 teaspoon dried thyme, or 1 tablespoon fresh chopped thyme
- salt and pepper
1. Soak the soup/broth mix/mixed pulses and split peas in cold water overnight. Drain and rinse with fresh cold water.
2. Place all of the vegetables, ham, pulses and slit peas into a large pan, then add the ham stock, herbs and season to taste, be careful with the salt as the ham stock may be salty. Stir well, bring to the boil and then simmer for one and half hours with the lid on the pan, until the pulses and split peas are tender.
3. Adjust the seasoning and serve piping hot with crusty bread and butter.