Well, no one told me about the windy month of August! It is blowing a gale in Sydney, some of my least favourite weather. You know Izzy, I just feel like my thoughts get jumbled in the wind.
I have been bone tired these last few days, with the BIG MOVE, but boy, does it feel good to have all our possessions from North America and Melbourne under one roof in Sydney! I must say it is a little frustrating trying to find room for three ironing boards, sixteen knives, and 89 (not matching) glasses. Sigh! Another cull on the horizon.
Anywaaaaay…… getting back to the weather! I don’t know what all this blowy weather is about. But it certainly keeps me cooking things that keep us all warm. Another soup. I did a big grocery shop today to stock the new pantry, and decided it was time for a ham and pea soup.
You, Miss, are known to look forward to a roast dinner just so you can get to the peas (!!) so what’s not to love about this delish soup. Get the soup pot out already!
Ham and Pea Soup
- ! pork hock ( in the meat section at the supermarket, shrink wrapped)
- 350 g dried green split peas
- 8 to 10 cups water
- salt and pepper to taste
- 2 tablespoon butter
- 4 cloves garlic
- 2 medium sized onions
- a bay leaf
- 2 cups frozen green peas
- Chop onion and garlic into a fine dice
- Melt butter in a heavy based soup pot, and add the onion and garlic and cook until melted.
- Add peas and the ham hock, and stir well.
- Add about five cups of water, and bring to the boil
- Lower the heat, and simmer very gently for about one hour.
- Add more water half way through the cooking process, or when the water begins to evaporate.
- Add the bay leaf and stir occasionally
- After about an hour, remove the ham hock from the soup and place in a dish to cool completely.
- Add the frozen peas to the soup and stir until peas are cooked, about 2 minutes, and then turn heat off and remove the pot from the stove.
- Now using a food processor, puree the soup- the frozen peas will give the soup an intense colour.
- Meanwhile, when the meat is completely cooled, shred, removing the sinew and grizzle.
- Put the meat back into the soup, heat gently and serve warm with a crusty baguette.
So this wind whipping around better calm down soon. I feel like I’ve been in a clothes dryer. Meanwhile, Little C and I are squeezing in and out the front door because the last of the empty boxes are piled high in the front porch. Dad tells me that St. Petersburg is rather chilly too. You and dad will be impressed by all we’ve accomplished in setting up the house. See you next month!