On 4/29/2017 at 10:51 AM, JohnT said:Unfortunately, I enjoy a good hearty soup. I say unfortunately as my wife is not that fond of soup! But that has slowly changed over the years. I now often make a really thick split pea soup with a couple of smoked pork neck steaks in the pot. Once all cooked up, I remove the steaks and wiz the soup with a stick blender then dice the steaks and add them back to the pot. The split peas, by the way, are a product of Canada.
I also love to make a pot of vegetable soup which is more veggies than liquid - but that soup is basically made on the spur of the moment when I see all the fresh veggies at the market and buy them for a hearty soup. Then it is consumed with a door-stop chunk of warm bread out the oven.
I do a similar soup with split peas - nice and thick - usually with chunks of carrots and potato as well. A nice ham bone forms the base - and any ham left on it at the end gets added back before pureeing and perhaps some chunks of black forest ham if there isn't enough left on the bone.
