Another recipe from The Golden Girls Cookbook, this time it's Rose's mum Alma's soup recipe.
Rose's mum, Alma, learned a lot more on the farm than how to play poker and carve a gun out of soap.
She also learned how to make hearty soups in big enough quantities to freeze some for another meal. When "winter" comes to Florida, Rose digs out this recipe and brings a little bit of Minnesota dairy-farm life to the girls' Miami kitchen.
Ingredients
2 tbsp olive oil
bone from one semi-boneless
smoked ham with meat attached or
3 large ham hocks
2 ribs celery, trimmed, diced
1 onion, peeled, diced
1 medium carrot, peeled, diced
3 cloves garlic, crushed
3 sprigs thyme
455g split yellow peas
6 cups chicken stock
lemon wedges
Method
1. Heat oil in a 5 litre pot over a low heat until heated up. Add the bone or ham hocks and cook, turning frequently, until lightly browned on all sides, about 10 minutes.
2. Add celery, onion and carrot to the pot. Cook stirring occasionally, until softened, about 8-10 minutes. Add garlic and thyme, continue cooking for a further 2 minutes.
3. Meanwhile, rinse the peas in a sieve under cold running water, picking through them to remove any off-coloured or shriveled peas. Drain the peas.
4. Add peas and stock to the pot, increase the heat to medium, and heat to boiling. Reduce heat, cover and simmer, stirring occasionally, until the peas are tender, about 45 minutes. (There should always be enough liquid to cover the peas by about 1 1/2 inches. If not, add more stock or water as necessary).
5. When the peas are tender, remove the bone or hocks to a plate. Customize the consistency of the soup pureeing all or part of the soup in batches in a blender or leave it if you prefer a more chunky texture.
6. Pick any ham from the bone or hocks and stir into the soup. Season with freshly ground black pepper and salt to taste. Ladle into warmed bowls and add a squeeze of lemon (optional).
Enjoy with a chunk of crusty bread.
STAY GOLDEN!
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