Dianne's Soup

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Serves 6-8

In a large deep saucepan fry 2 chopped carrots-whatever size you like to eat 2 onions chopped 1 parsnip chopped 2 sticks celery sliced When the onions have started to soften and look “glassy” add the remaining ingredients as follows: 10 ½ ozs split dried green peas 1 tsp crushed black pepper 2 tsp dried thyme 1 meaty ham shank/hock 2 chicken stock cubes 3 litres water.

Bring to the boil, skim off any grey foam that rises and simmer 2-2 ½ hours. Take out the ham and serve the soup chunky with some of the ham shredded into it or blend the soup until smooth adding a little extra hot water. Any of the ham left over can be used in sandwiches or worked into a pasta dish.

Ingredients available from our shop

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Potato Recipe

Some of us are particular about our potatoes, the flavour, dryness, the colour of the flesh all carry some importance to each individual so it is impossible to define exactly what a good potato should be. We are all different and that has to be accepted. For this reason Homegrown stock different varieties to allow you your choice.

When it comes to cooking potatoes the dry varieties need more care to cook successfully or you will have a pot of wet slush! Other types will remain firm and keep their shape when boiled. And some will retain a stickiness which makes them easy to slice after cooking.

If you are cooking floury types steaming is easiest.If a steamer isn’t available try this method.

Put your potatoes all a similar size ( you could cut the larger ones if needbe) in a saucepan with a good fitting lid and only bring the water ˝ way up the potatoes.

Bring to the boil and then turn low to a simmer. Keep checking with a fork to check how quickly they are cooking and when nearly ready but still firm/hard in the middle – strain the water off and tip into a glass pyrex bowl. Pop into the microwave to finish cooking through. I like using this method because if I get distracted the potatoes never end up getting over cooked.