by Matilda Scarfe
Pea, Ham and Mint Soup
An old favourite. This is the authentic Dutch recipe.
You will need:
500g split peas, soaked overnight, then rinsed and covered with cold water
2 smoked hocks (or bacon bones)
1 onion, stuck with 8 cloves
2 large potatoes, peeled and cubed
celery bulb, cut in pieces
1 small bunch celery, sliced
1 onion, chopped
1 leek, chopped
Salt and pepper
cup fresh mint
1. Cover the hock with cold water, bring to the boil, and simmer until soft and the meat is falling off the bones.
2. Remove from the water and set aside to cool.
3. At the same time, bring the peas to the boil and simmer until tender.
4. Add the onion, potatoes and celery.
5. Fry the chopped onion and leek in a little oil or butter until soft, but not brown. Add to the pea mixture.
6. Cube the meat, discard the bone and skin (or spoil the dog with it!).
7. Add to the pea soup.
8. Season with salt (careful, not too much as the hocks are salty) and pepper.
9. Simmer until the veges are tender.
10. Add a generous amount of chopped mint and enjoy!
Pumpkin & Basil Soup
I love the carrots in this. It really gives extra depth.
You will need:
1 onion, finely chopped
1 x 400g tin tomatoes
6 cups chicken stock
4 TBSP chopped basil
3 TBSP yoghurt
1. Sauté the onion in a little butter until soft.
2. Add the tomatoes and stir until mixed.
3. Peel pumpkin and cut into cubes.
4. Cut carrots in diagonal slices. (They dont roll all over the place then!) Put the pumpkin and carrots in a saucepan with
he stock and bring to the boil.
5. Simmer covered for 20 minutes or until the veges are nice and soft.
6. Add the onion and tomato mixture.
7. Blend until smooth.
8. Return to the pan; add chopped basil and pepper totaste.
9. Serve with a swirl of yoghurt and alfalfa sprouts,topped with more shredded basil.
Matilda Scarfe Gourmet Afrika