Put the split peas in a sieve and rinse ... add extra water when reheating, as the soup will thicken as it cools. This soup is traditionally made with stock from a ham bone but this version ...
Tip in the peas and add 3–4 mint stalks with ... (the stock will be quite salty). Stir in the ham, allow to warm through in the hot soup and then serve, garnished with a few mint leaves.
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Take a large, heavy-bottomed saucepan with a firm lid. Pour in the stock, soup mix and chopped vegetables and bring to a simmer. Put the lid on and simmer for 20 minutes. In a mixing bowl, combine ...
Season with salt and white pepper. 5. To serve: Pour the soup into deep bowls, drizzle with sour cream or olive oil, sprinkle with peas, and garnish with fresh mint leaves. * You can use dried ...
Get the Creamy Ham and Potato Soup recipe. The secret to the best split pea soup? A good, smoky ham hock. It imparts so much delicious flavor, and if you're lucky, you can get some meat off of it too.