Somewhere in the last week the weather changed. It got cooler and breezy and it rained quite a bit. Just the type of weather to make me pull out the crock pot and make soup.
This week it was split pea soup with ham. Ham from last winter’s CSA meat share, and a bag of split peas. I tend to buy the meat share from our CSA in fall and winter. The fall share is just eight weeks long and the winter share is 13. Not as big a commitment as a 26 week summer share, so you get to kick the tires, so to speak.
I made this simple soup with leftover uncured bone in ham. From a March delivery. I have been working at drawing down that freezer. Dump a bag of split peas in the crock pot. Add a pint of chicken stock and a pint of water. Add an onion, diced. Shred the ham and add it. Add the bones, too, if you have a bone in ham. Salt, not much, and pepper. That’s it. Eight hours in the crock pot. Two dinners for us.
Served with the last of my ripe tomatoes.
Some goat cheese. Asiago pepper dressing. Spring onions. Salt and pepper.
The other star of dinner. The bread.
Again, compliments of the CSA. We get an amazing variety of vegan whole grain breads. They last a very long time, and have that denseness and chewiness that a good bread should have.
Finally, the wines.
We did a Sauvignon Blanc throwdown, between Linden and Glen Manor. Linden makes theirs in the style of a French Fumé. Glen Manor, reminds me of a New Zealand pineapple-y SB. It was fun to compare against the richness of the soup.
Now, on to more experimentation with soups. Next up, pumpkin soup.
The Triamble (also called shamrock) pumpkin that we got today in our box is supposed to be amazingly tasty, and I have a few soup recipes that I want to attempt with it. I will be roasting pumpkin this weekend, for sure.