Walter Hinteler wrote:
Wait until I've tried to figure the details .... and then to translate that ... of my real favourite soup: Walter's pea soup. :wink:
I made split pea soup this weekend -- one of my favorites! I look forward to the Hinteler family version.
Another recipe that I make all the time...
VEGETABLE-HAM SOUP WITH PASTA
This is courtesy of my good friend Betty Crocker
, with some slight alterations. I'm posting it here so in case I lose the cookbook I'll still have this recipe. It's a terrific way to use fennel (I'm sure you have some sitting in the fridge right now). The fennel adds an interesting bite to this soup, and the crushed red pepper gives it a spicy kick.
1 large fennel bulb, chopped
1 medium onion, chopped
1 cup uncooked rotini, farfalle, or other medium pasta
1 medium carrot, sliced
1 cup water
1/2 tsp oregano
1/2 tsp crushed red pepper
2 cans (14 1/2 oz each) chicken broth
2 cups cooked smoked ham (about 1/2 lb), diced
1 tbsp olive oil
1. Saute fennel, onion, and carrot in oil until onions are translucent, about ten minutes.
2. Stir in remaining ingredients except ham; heat to boiling, cover and simmer until pasta is tender, about ten minutes.
3. Add ham; heat about two minutes until ham is hot.