We've had some weird warm weather lately and the wood stove hasn't been chocked-full of wood yet. It's going at night and through the morning, but during the middle of the day it becomes cool enough to touch.
But since our daytime high temperatures were only in the low 30's mid-week I'd been keeping the stove a-blazing. Perfect for making Pea Soup!
|One of the great benefits of having a Christmas Ham.....|
leftovers and bone for making Pea Soup!
8 cups water
2 cups split green peas (dry)
Ham bone (or leftover bits of ham)
Bay leaf (or two)
3 Celery stalks, chopped
2 Carrots, chopped
3 Garlic cloves, chopped
Salt & Pepper to taste
Dried hot pepper flakes (optional....not for me though)
Toss everything into a pot and simmer over medium heat until the peas get mushy & the soup looks like, well, Pea Soup. I had my pot on top of the wood stove for six hours, lid on for the first two & then took the lid off for the remainder of the time so some of the water would evaporate & the soup would thicken a little (I like my soups more stew-like). If you were to make your soup on top of a stove, I'm sure it wouldn't take quite as long. I'm sure this would also work well in a crock pot.
It was very difficult to avoid passing by the pot without dipping out "just a little" soup into a cup. And I would have just sat there with my face hovering above the pot, inhaling the heavenly aromas of pea-soup-steam had the front of my thighs not been burning from the heat coming off the stove.
Have a recipe you'd like to share with the blogosphere? Then head over to Tiny Gardener's blog and submit yours to her "Oven Lovin" on Saturdays.