Thanks to threads about soup making and attending a cooking
demonstration where the chef did a soup, combined with my recent heart
problems and need to cut back on salt, I have sated making soup
regularly. Since commercially processed soup tends to be high in sodium
I have a little more control over salt content dong it myself.
The pea soup I made last week was pretty good, but someone here
suggested using smoked ham hock instead of the cheap pork breast plate
that I used last week. Yesterday I was at the butcher shop and he had
some nice looking smoked ham hocks so I grabbed one. It was pretty big
so I had him cut it in two and each half being being enough for a batch
of soup.
I am not really good at following recipes and liked the suggestion (also
posted here) about soup being more of a process than a recipe.
I diced a cooking onion, a medium sized carrot and two stalks of
celery,and sauteed them in a bit of olive oil until them until they
softened up a little. Then I added two cups of split peas, the ham hock
and some bay leaf, brought it to a bowl and then simmered until the peas
softened. I had to add a little extra water. I removed the bone,
stripped the meat and returned the meat to the pot. I had some for
lunch today. Delicious!
demonstration where the chef did a soup, combined with my recent heart
problems and need to cut back on salt, I have sated making soup
regularly. Since commercially processed soup tends to be high in sodium
I have a little more control over salt content dong it myself.
The pea soup I made last week was pretty good, but someone here
suggested using smoked ham hock instead of the cheap pork breast plate
that I used last week. Yesterday I was at the butcher shop and he had
some nice looking smoked ham hocks so I grabbed one. It was pretty big
so I had him cut it in two and each half being being enough for a batch
of soup.
I am not really good at following recipes and liked the suggestion (also
posted here) about soup being more of a process than a recipe.
I diced a cooking onion, a medium sized carrot and two stalks of
celery,and sauteed them in a bit of olive oil until them until they
softened up a little. Then I added two cups of split peas, the ham hock
and some bay leaf, brought it to a bowl and then simmered until the peas
softened. I had to add a little extra water. I removed the bone,
stripped the meat and returned the meat to the pot. I had some for
lunch today. Delicious!