Tuesday, October 30, 2018

French Pea Soup ~ Soupe Aux Pois

A hearty soup to warm you up
 on these colder days of Autumn.


Ingredients:

2 cups split peas
(Not necessary to soak the peas)
1 cup chopped ham.
 (A ham bone, hocks, salt pork or
chopped bacon is nice also.)
1 box chicken broth, 900mls.
1 large chopped onion
2 celery stocks chopped
(I also add the leafy ends of the celery)
1 bay leaf
1 garlic clove chopped
3 large carrots
1 small turnip
3 potatoes
1 tsp savory
1 tsp thyme 
pepper and
salt to taste.






Rinse the peas and add 
to the soup pot with the chicken stock,
onions, celery and bay leaf.
Bring to a boil.

Chop up turnip and carrots
add to pot.
Add water to cover the vegetables.

Chop up Potatoes
add to soup pot.





Add the spices, savory, thyme, salt and pepper.

Simmer on low for 1 1/2 hrs.

The last 1/2 hr. of cooking 
Add the cooked ham. 






delicious!


Thanks for your visit xo

Wednesday, October 24, 2018

How To Make Red Currant Jelly.

Red Currant Jelly,
A great tasting bright red jelly,

I picked my currants,
in the Summer and froze them. 



12 cups red currants.
(I used frozen ones)
6 cups water
6 cups sugar

In a large pot bring currants and 
water to a boil over high heat.
Reduce heat and simmer for 10 minutes or
 until currants are softened. 
Use a potato masher to mash up the currants.




Pour into prepared jelly bags and 
let drip overnight... without squeezing.
or use a colander lined with cheesecloth.



Measure liquid. 
You should have around 6 cups.
place in a deep pot and bring to 
a full boil over high heat, stirring constantly.

Add sugar in a steady stream,
(Add equal amount of sugar to 
equal amount of liquid.)
 stirring constantly. 
Return to a full boil, 
stirring constantly to dissolve sugar.
Boil without stirring about 10 minutes
 until it has reached the jelly stage, 220 deg.F.



I insert a wooden spoon through the 
hole in the handle 
of my thermometer and it holds well
over the pot.


Remove from heat and skim of any foam.

Ladle into sterilized jars.

My bush was loaded this year.


So Delicious.
I also have a Black Currant bush,
Next year, I'll try making Jelly with it.

I got the recipe from this lovely
book, bought from Avon,
many years ago.


Enjoy.

Thanks for visiting my blog xo