It always seems like I tend to kick up the cooking a bit when the weather gets cooler. I do like to turn that stove top and oven on but when it is hot out, we grill. Grilling, which I can do quite well by the way, seems to be the hubby's domain. I may have elected him to that spot, not sure if he chose it ;)
I notice that it's cooler when I find myself wearing socks constantly. I'm there now. Switching between my Smartwool and Acorn socks are keeping these tooties toasty. (those brands were introduced to me by my sister Gretchen in Maine.) Socks on the feet mean that I can use the oven and stove top and we aren't going to need the ceiling fan on to keep cool in the house!
And soup is always on the menu in the fall through the summer. Warm/Hot soup. There are wonderful soups for cool weather, for me... I like the warm/hot soups that are savory and filling. YUM
I grew up with a mother who made soups all the time. I was a picky eater, so I hated it!! All those nasty chunky items floating in the water that is flavored of beef, chicken, creamy... YUCK! Tomatoes, onions, celery, carrots... REALLY MOM???
What a foolish, foolish child I was. I would give anything to go back in time with the tastebuds I own now and enjoy her soups while she had her senses (taste/smell) and everything she made was incredible.
This recipe is from my sister Gretchen that she found. It's Split Pea and Ham. Mom is making it today, but I'm making her follow the recipe. She still cooks great, but the lack of smell/taste has affected her final product. I am assisting her in the kitchen, I imagine I'm annoying the hell out of her, but I've already caught her making a couple of major mistakes. EEEEK! Oh btw, my mom is close to 80. Should I cut her some slack??? NAH!!
Recipe
Split Pea & Ham
Yield : 6 portions
Ingredients
1 pound dried green split peas
5 cups Chicken Stock or canned broth
5 cups water
1 meaty ham bone, or 2 smoked ham hocks
2 ribs celery, leaves included, diced
3 tablespoons chopped fresh Italian (flat-leaf) parsley
½ teaspoon crumbled dried tarragon leaves
4 tablespoons (½ stick) unsalted butter
1 cup diced peeled carrots
1 cup diced onion
1 leek (white part only), rinsed and sliced
1 cup slivered fresh spinach leaves
2 tablespoons dry sherry
½ teaspoon freshly ground black pepper
Directions
1. Rinse the split peas in a strainer, and then combine them with the stock and water in a large soup pot. Bring to a boil.
2. Add the ham bone, celery, 1 tablespoon of the parsley and the tarragon. Reduce the heat to medium-low and simmer, partially covered, stirring occasionally, for 45 minutes.
3. Melt the butter in a saucepan over medium-low heat. Add the carrots, onion, and leek. Cook until the vegetables are wilted, 10 minutes. Add them to the soup pot, along with the spinach. Simmer, partially covered, 30 minutes.
4. Remove the soup from the heat. Remove the ham bone, and shred the meat from the bone, removing any excess fat. Return the meat to the soup.
5. Add the sherry, pepper, and remaining 2 tablespoon parsley. Heat through, and serve immediately.
© 1989 Julee Rosso and Sheila Lukins
Note from Cookstr's Editors
