Sunday, November 17, 2013

Peas process

You gotta love Evelyn Cusack - the RTE weather woman knows how to politely knock bolloxology on the head.
Her talk of a cold snap put me in the mood for a hearty soup, so I defrosted ham stock and about 100g of cooked ham (both leftovers from a ham I cooked during the summer), chopped some onion, garlic and 2 medium spuds (missed out on bonus points by not having celery or carrot *sad face*), and boiling it all up with a cup of rinsed green split peas and 500ml of chicken stock.
Cooked overnight in the slow cooker, it was delish when I decanted a bowlful for my lunch in work yesterday.
I think Evelyn would approve...