I’m a real shorts-wearing person; I usually start wearing them around Easter time, depending on when Easter is and of course what the weather’s like. I love having bare legs and no socks, but come the autumn, depending again on the weather, I give in and start wearing jeans again. That used to usually coincide with autumn half-term when I was teaching. This year, I’m still wearing the shorts, even though we’re almost into the second week of November, but today for the first time I thought to myself that it’s a getting bit chilly round the knees. Maybe tomorrow will be the start of jeans and socks season. Here is something I wrote a couple of years ago which echoes this:
I try to pretend as long as possible that the last fingers of summer are stretching into the last quarter of the year, but it’s no good, I submit, it is autumn. How about this to keep you warm? It’s a favourite recipe from the Dutch province of Groningen – a favourite there and a favourite for me!
Pea Soup
- 10 oz dried peas and 10 oz split peas washed and soaked overnight
- 3 onions, finely chopped
- 1 large carrot, diced
- 2 small leeks, finely sliced
- 1 celeriac, peeled and cubed ( the recipe doesn’t give a size, but I would go small!)
- 4 potatoes, peeled and cubed
- 8 oz ham hock
- 10 oz smoked bacon – in a lump if possible, not slices
- smoked sausage
- fresh herbs – 1 tbsp thyme and 2 bay leaves,
- ½ bunch parsley, ½ celery leaves – which might be difficult to get over here, so maybe some finely chopped celery would do instead
- ½ a chilli
- salt and pepper
peas, beans and veg:
- add the carrot, onions, ham, bacon, chilli, herbs, salt and pepper to the peas and beans in their soaking water, bring to the boil then simmer for 2 hours
- add the potatoes, leeks and celeriac
meat:
- warm the sausage on a low heat for 15 mins, remove from water and slice
- take the ham hock and bacon out of the stew – take the meat from the bone and cut in cubes (if your family is squeamish, cut the fat off the bacon and ham)
soup:
- remove the chilli and bay leaves and return the cubed and sliced meat to the soup, check for seasoning
- add the chopped parsley and celery leaves/celery
This is the recipe – but it is enough for the largest of families or a Guy Fawkes Night party! There is nearly 3 lbs of ingredients plus all the liquid and vegetables – I think I would halve it, or for just our little family quarter it!
Bon appétit!
Lois Elsden 