Autumn Soups

[oceanloverOH]

As the weather starts cooling off, I get more in the mood for hearty homemade soups. Today I'm making Split Pea and Ham soup, hubby's favorite. (And my apologies to @Mister D for using canned broth, that's the recipe as I developed it; but I will adapt to a healthier broth as time goes on, I promise).

Split Pea and Ham Soup
8 servings

1 large (49 oz) can low-sodium chicken broth
2 small (10-14 oz) cans low-sodium chicken broth
1 lb bag dried split peas
2 lb smoked shoulder butt ham, cubed
Note: I use either Rose Cottage or Bluegrass smoked ham butt from Kroger; the Rose Cottage has a lot of fat and requires a lot of trimming but it's sweeter, the Bluegrass has almost no fat and is saltier. Personal choice.
1 med onion, chopped
1 tsp minced garlic
1 tsp dried basil
1 bay leaf
¼ tsp ground black pepper
¼ bag peeled baby carrots, sliced medium-thin
2 med stalks celery, sliced medium-thin

Rinse and sort peas as necessary. Add peas and large can of broth to large pot and bring to a boil. Boil for 2 minutes. Remove from heat; cover and let stand 1 hour.

Cube ham butt into bite-size pieces, removing any large sections of fat (try to leave as much rind attached to ham pieces as possible; that’s where the “smoky” flavor is). Stir ham, onion, garlic, basil, bay leaf, and pepper into peas and broth. Add the two small cans of broth. Heat to boiling. Reduce heat; cover with lid tilted and simmer SLOWLY until peas are tender, about 2 hours. Skim fat if necessary.

Stir carrots and celery into soup; heat to boiling, then reduce heat. Note: If soup still seems too thin to you by the time you’re ready to add the celery and carrots, take an old-fashioned potato masher and mash gently 2 or 3 times, then mix well and add the rest of the vegetables. After mashing, soup will thicken quite a bit during that last hour of cooking. Cover with lid tilted slightly and simmer SLOWLY until vegetables are tender (about another hour). I serve this soup with cornbread.

Promptly refrigerate leftovers. If leftover soup is too thick, add a little bit of water or chicken broth to thin before reheating.

[Alyosha]

Hey!

I still have to send you my recipe. Just need to get home to my cookbook. It's a good fall soup. If you can find me a beer and cheese soup I'll be your best friend.

[Mister D]

Ocean, do you have an immersion blender? It's great for split pea and other soups you have to puree.

[oceanloverOH]

Here you go, @Alyosha. I've never tried this one, but it looked pretty good at the recipe site........

Wisconsin Beer Cheese Soup
8 Servings

2½ cups sharp cheddar cheese, shredded
2½ cups Monterey Jack cheese, shredded
½ cup Parmesan cheese, grated
½ stick butter
1½ cups diced carrots
1½ cups diced celery
1½ cups diced onion
2 cloves garlic, minced
¼ cup flour
1 tsp dry ground mustard
3 cups reduced-sodium chicken broth
2 cups beer
1 tsp hot pepper sauce
½ tsp ground black pepper
⅛ tsp ground cayenne red pepper
1 Tbsp Dijon mustard
2 tsp Worcestershire sauce
3½ cups milk

Mix 3 cheeses together in a small mixing bowl and set aside.

In a large soup pot over medium high heat, melt ½ stick butter. Cook carrots, celery, onion and garlic in butter until onion is translucent, about 10 min.

Stir in flour and dry mustard, mixing well.

Add broth, beer, hot pepper sauce, black and cayenne peppers, Dijon mustard and Worcestershire sauce. and cook for about 10 more minutes, then REDUCE heat to medium low. Gradually stir in milk; do not allow mixture to boil as this will cause the milk to curdle. Cook for 10 more minutes, then remove pot from heat and gradually add cheese by small handfuls, stirring constantly. When cheese is fully melted and incorporated, put the pot back on to simmer on LOW for another 10 minutes.

[oceanloverOH]

Ocean, do you have an immersion blender? It's great for split pea and other soups you have to puree.

No, I don't have one....but I've often thought that might be a good purchase for me, considering as much as I love to create homemade soups. Hmmmm......maybe Santa will bring me one this year? I'll have to put it on my list. Thanks for reminding me!

[Alyosha]

Here you go, @Alyosha. I've never tried this one, but it looked pretty good at the recipe site........

Wisconsin Beer Cheese Soup
8 Servings

2½ cups sharp cheddar cheese, shredded
2½ cups Monterey Jack cheese, shredded
½ cup Parmesan cheese, grated
½ stick butter
1½ cups diced carrots
1½ cups diced celery
1½ cups diced onion
2 cloves garlic, minced
¼ cup flour
1 tsp dry ground mustard
3 cups reduced-sodium chicken broth
2 cups beer
1 tsp hot pepper sauce
½ tsp ground black pepper
⅛ tsp ground cayenne red pepper
1 Tbsp Dijon mustard
2 tsp Worcestershire sauce
3½ cups milk

Mix 3 cheeses together in a small mixing bowl and set aside.

In a large soup pot over medium high heat, melt ½ stick butter. Cook carrots, celery, onion and garlic in butter until onion is translucent, about 10 min.

Stir in flour and dry mustard, mixing well.

Add broth, beer, hot pepper sauce, black and cayenne peppers, Dijon mustard and Worcestershire sauce. and cook for about 10 more minutes, then REDUCE heat to medium low. Gradually stir in milk; do not allow mixture to boil as this will cause the milk to curdle. Cook for 10 more minutes, then remove pot from heat and gradually add cheese by small handfuls, stirring constantly. When cheese is fully melted and incorporated, put the pot back on to simmer on LOW for another 10 minutes.

@oceanloverOH I love you!!!!!!!!!!!!!!!!!!!

@Codename Section @Ethereal @Green Arrow


Whatchoothink guys? Football party when I get home?

[oceanloverOH]

@oceanloverOH I love you!!!!!!!!!!!!!!!!!!!

@Codename Section @Ethereal @Green Arrow


Whatchoothink guys? Football party when I get home?

And of course, I love ya back, @Alyosha! Let me know if it's a good soup or not, or any changes you might make.....

[kilgram]

Meat Soup
8 servings
2 litres boiling water
2 chicken drumsticks
1 or 2 pork bones
1 piece of ribs of veal
(Some people also use meat of rabbit)
1 leek
2 carrots
2-4 peeled potatoes
Peas (in pod)
Salt as you like

Cook all this during 2 hours in the boiling water

When it is made, pour the soup in other pot, well separate the soup from the meat and vegetables and you will have a first and a second.
The first will be the soup with some pasta(noodles, rice,..)
The second the boiling meat and vegetables.

[Green Arrow]

@oceanloverOH I love you!!!!!!!!!!!!!!!!!!!

@Codename Section @Ethereal @Green Arrow


Whatchoothink guys? Football party when I get home?

Hell yes! We're all rooting for the Titans, right?

[Green Arrow]

Here you go, @Alyosha. I've never tried this one, but it looked pretty good at the recipe site........

Wisconsin Beer Cheese Soup
8 Servings

2½ cups sharp cheddar cheese, shredded
2½ cups Monterey Jack cheese, shredded
½ cup Parmesan cheese, grated
½ stick butter
1½ cups diced carrots
1½ cups diced celery
1½ cups diced onion
2 cloves garlic, minced
¼ cup flour
1 tsp dry ground mustard
3 cups reduced-sodium chicken broth
2 cups beer
1 tsp hot pepper sauce
½ tsp ground black pepper
⅛ tsp ground cayenne red pepper
1 Tbsp Dijon mustard
2 tsp Worcestershire sauce
3½ cups milk

Mix 3 cheeses together in a small mixing bowl and set aside.

In a large soup pot over medium high heat, melt ½ stick butter. Cook carrots, celery, onion and garlic in butter until onion is translucent, about 10 min.

Stir in flour and dry mustard, mixing well.

Add broth, beer, hot pepper sauce, black and cayenne peppers, Dijon mustard and Worcestershire sauce. and cook for about 10 more minutes, then REDUCE heat to medium low. Gradually stir in milk; do not allow mixture to boil as this will cause the milk to curdle. Cook for 10 more minutes, then remove pot from heat and gradually add cheese by small handfuls, stirring constantly. When cheese is fully melted and incorporated, put the pot back on to simmer on LOW for another 10 minutes.

Marry me ._.