Love pea and ham soup.
Never thought to freeze the left over ham bones from Xmas ... I will now!!!
I usually made it at Xmas in the stinking heat.
But... I have a chicken soup that I reckon you would be very impressed with Quigs .
This is it.
Soak about 2 cups of that Mackenzie dry soup mix over night.
It looks like multi coloured lentils.
Drain it .
Dice 3 carrots , 1 swede, 1 leek , 1 zucchini and the rhind of one lemon.save the sctual lemon for later.
In a big pot on med heat cook the leek with about 3 or 4 fresh chopped garlic cloves.
Add the rest of the diced veg and rhind once the leek has cooked down a bit.
8 cups of chicken stock with one tbsp of mustard powder.
Get it on the boil
Add drained soup mix.
Add 9 skinless chicken thigh cutlets ( on bone) and one cup of cold water
bring it back to the boil.
Add a couple of sprigs of fresh rosemary and thyme tied up.
Simmer the bastard resl slowly for 2-3 hours until the meat is literally falling off the bone.
gently take the chicken out of soup and set aside.
Squeeze that lemon into the pot of soup.
Blend the soup until it is nice and smooth.
I use a stick blender.
Pull chicken off the bone and remove all gristle .
Add to soup in big man size chunks.
Eat.
This is also very healthy... No added cream but ends up thick hearty and smooth.
You can scoop fat off the top of soup if you want as you go.
