Nothing is quite as satisfying as coming indoors from the cold and sitting down to a bowl of hearty steaming soup. The split pea soup in the following recipe can be made in large quantities and frozen in individual servings for a quick lunch on a busy day. The cream of cauliflower soup is rich and creamy with lots of flavour.
Split Pea and Ham Soup With Parmesan Crisps
1 onion, chopped
1 stalk celery, chopped fine
1 carrot, shredded
5 ml (1 tsp) vegetable oil
450 g (1 lb) dried split peas
1 ham bone
250 ml (1 cup) ham, diced
1.5 L (6 cups) cold water
1 bay leaf
Salt and pepper to taste
In a large pot, sauté onions, celery, and carrot in oil. Add split peas, ham bone, and chopped ham. Add cold water and bay leaf, season with salt and pepper. Cover and simmer for two hours. Add more water if necessary during cooking.
Parmesan Crisps
1 French baguette
Olive oil
Freshly grated parmesan
Preheat oven to 180º C (350º F). Thinly slice baguette, brush with oil and sprinkle parmesan on top. Place on a cookie sheet and bake until crispy and golden brown.
Cream of Cauliflower Soup
1 medium cauliflower, washed
1 litre (4 cups) chicken broth
50 ml (4 tbsp) butter
1 small onion, diced fine
50 ml (4 tbsp) flour
7 ml (1 1/2 tsp) Greek seasoning
5 ml (1 tsp) salt
500 ml (2 cups) milk
250 ml (1 cup) old cheddar cheese, grated
Dice cauliflower into small pieces and cook in chicken broth until tender; mash slightly.
Melt butter and sauté onions. Add flour, Greek seasoning, and salt. Stir until mixed and add to cooked cauliflower. Cook until soup thickens, then add milk and cheese. Serve immediately.
