Pea and Ham Soup
Makes around 1.5 litres
Enough for 4-6 people
1 cup dried split peas (or dried whole 'blue boilers')
1 small brown onion, roughly chopped
1 celery stalk, roughly chopped
2 bay leaves
3 bacon bones
1.25 litres water
Combine all the ingredients in a large saucepan, bring to boil. Lower heat, cover and simmer for 1.5 hours (peas should be mushy).
When cool enough to handle, remove bacon bones and bay leaves. Remove meat from bones and return to pan. Puree soup in pan or using a food processor. Reheat and enjoy!
Curried Cauliflower Soup
1 med-lge brown onion, roughly chopped
1 clove garlic or equivalent minced garlic
1 head cauliflower, roughly chopped
1 tablespoon korma curry paste or 1 tablespoon curry powder
Enough chicken stock to cover cauliflower (1.5 - 2 litres)
Approx 1 cup cream and 1 cup milk
Equivalent of milk only
Heat butter in stockpot over medium meat till hot. Add onion and garlic and saute till softened and translucent (don't brown)
Add curry flavouring and stir till onion is coated. Add cauliflower and stir untill coated with curry.
Add chicken stock to almost cover cauliflower, bring to the boil, then reduce heat and simmer until cauliflower is soft. Approx 20-30mins.
Remove from heat, puree.
Return to low heat and add cream, stir, then add milk to desired consistency.
Season with salt and pepper to taste and reheat to serve.