Double, double Toil and Trouble; Fire burn and Cauldron boil.
and the finished soup:
Looks delicious
And keep up with the shakespeare when you spill a drop on yourself
“out, damned spot!”
this post was submitted on 28 Nov 2023
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it was and is. If we're being honest, as far as the food is concerned, I'm way more excited about the pea soup made with the "left over" ham hock than i was the ham it came from. Same goes with the turkey sandwhiches.
Maybe there's something wrong with me.
Tomorrow... and tomorrow... creeps the... something something... told by an idiot.
Can I get a recipe? looks delicious! I promise to channel the ghost of Shakespeare to read that monologue while it's simmering.
Tomorrow… and tomorrow… creeps the… something something… told by an idiot.
And now I want crepes....
It's pretty simple, in a pot (or slow cooker, if you prefer,) and simmer until its done:
- a ham hock
- 5-6 cups vegetable stock
- 4 carrots chopped medium
- 3-4 celery stalks chopped medium
- small onion, chopped fine
- potato chopped medium (this is kind of optional.)
- marjoram to taste, if you don't have any or you'd prefer, thyme and oregano.
- ham, if you're using a left-over ham bone from a smoked ham, there's probably already some still on the base (especially for spiral cuts,) toss it all in, and pull/clean it off later. ( take care to trim off fat and connective tissue.) or you can add cubed ham as well.
- add salt slowly while it's cooking, the ham hock will likely release some.
For the stock, I made my own using kitchen scraps (it was mostly carrots, celery, onion, with garlic ginger and mushrooms to round it out a bit. super easy to make if you store your veggie scraps in a freezer ziplock; just it all in a giant pot of water. until flavorful. season to taste.)
it's not a hard and fast recipe, though, especially on the vegetables. if you're buying veggie stock, you can make up extra with water instead.
as it's cooking, especially in a pot, stir it occasionally because the peas will settle into a sort of sludge on the bottom and then scorch. It's more forgiving in a slow cooker, mind. If you need to thicken it a bit more, some corn starch or dairy (or both) will do the trick. or... just boil it some more. it's forgiving. I had mine on a fast simmer for about an hour, then another half on a slow simmer.