Sunday, September 24, 2017

{Winter} Sunday Supper: Ham and Pea Soup, Crusty Olive Bread, Baked Apples with Cinnamon Honey Butter

Pea soup is such a filling and healthy soup to serve to your family.
I just crave it sometimes and have to cave in to my hankering for this delicious meal.
Served with olive bread and baked apples for dessert, you truly have a wonderful menu for a Sunday evening.

I have to share this sweet story with you.
When my dear sister in law first married my brother, she found out split pea soup was his favorite.
She had never attempted to make the soup before, so she got out her cook book, gathered the ingredients, and began.
It called for split peas.
So ever so carefully, she took a bag of frozen peas and started splitting them in half with her paring knife.
It took a while, but my brother was worth it...
So she happily set forth a beautiful bowl of hot split pea soup for dinner.
He raved about it, but said it did have a little different flavor than my Mom's.
It was very fresh.
The next day, she called my Mom and proudly told her all about making the soup....and how it was so detailed...cutting all those peas.
My poor Mom, she just giggled and told her how wonderful her soup must have been....and then told her about the dried stuff in the grocery aisle.
Every time I make pea soup I think about my sister in law's love and devotion to my brother.
Her pea soup is delicious, too :).
I am so lucky to have two of the absolutely best sister in laws!


Ham and Pea Soup
{serves 8}


You can choose from the following for the ham:
1 ham bone or
 2 lbs. ham shanks or
  2 lbs. hocks or
2 lbs. pressed ham
***
2 1/4 c. split peas {1 lb.}
8 c. water
1 large onion, chopped or 3 TBS. minced onion
1 TBS minced garlic
1 bay leaf
1 c. chopped celery

1 c. chopped carrots
1 tsp. pepper
2 tsp. salt

Put everything into soup pot or crock pot. For stove top version....boil for 15 minutes, then simmer for at least 3 hours. You want the soup to thicken.

In the crock pot, just cook on high for at least 6 hours.
Shred or chop ham before serving in the soup. Mine is usually falling apart and I just use a fork to shred.


Crusty Olive Bread
{serves 8-10}

1 loaf of french bread {recipe here}
olive oil
Parmesan cheese
1 tsp. garlic powder
8 oz. Mozzerlla cheese
4 oz. can sliced olives {you can add all kind of olives} minced


Preheat oven to 400 degrees.
Slice french bread in half length-wise and drizzle both pieces with a fair amount of olive oil.
Cover with a generous amount {to taste} of Parmesan cheese and sprinkle 1/2 tsp. garlic powder on each slice.
Top each with 1/2 of the Mozzerella.
Sprinkle olives on top of both pieces and shake a little more Parmesan on top.
Bake on a cookie sheet for 5-7 minutes, or until cheese is bubbly and slightly golden.
Broil for 4 minutes until slightly browned.
Slice and serve!
~You can also serve with warm marinara sauce for dipping.~




Baked Apples with Cinnamon Honey
{serves 4}

4 large baking apples, such as Rome Beauty, Golden Delicious, Gala, or Braeburn
1/4 cup honey
1 teaspoon cinnamon
1/4 cup currants or chopped raisins {optional}
2 Tbsp butter
1 cup boiling water

Preheat oven to 375°F. 
Wash apples and remove cores to 1/2 inch of the bottom of the apples. 
You can use a paring knife to cut out first the stem area, and then the core...or use an apple corer.
I just cut the top off :). 
 Make sure to remove all of the seeds. 
Make the holes about 3/4-inch to an inch wide.
 In a small bowl, combine the honey, cinnamon, currants/raisins. 
Place apples in a 8-inch-by-8-inch square baking pan. 
Stuff each apple with the mix. Top with 1/2 TBS. of butter.

Add boiling water to the baking pan and bake about 30-40 minutes. 
You want the apples to be tender if you prick them with a fork, but not too mushy.
Serve warm...you could even top it with a little vanilla ice cream.

Hope your Sunday has been glorious!

~Julia

5 comments:

Gumbo Lily said...

I LOVE split pea soup. I might just make it tomorrow. (thanks for the idea!)

Love the story about your SIL. I have a pea story too. My little son (awhile back) was watching a friend of mine shell peas from her garden. He said to her, "Ya know, you can buy a whole bag of those already out of the shell from the Schwan Man." We laughed.

Bevy @ Treasured Up and Pondered said...

Great post and great story! You made me hungry for this now...

I guess "our Mennonite Suppers" on Sunday nights may have to get "beefed" up a bit.

Carol Blanchet said...

The apples look divine!
Bet all the tummies in your home were blessed by this Sunday Supper!
Thanks for sharing...and inspiring.

Valerie Kueter said...

I haven't had split pea soup since childhood…my mom made it a lot in winter…hmmm….sounds delicious.

And that olive bread…I've never had that…but I adore green olives all over my pizza!!! Will have to try this.

AND…thank you so much for the Stevia tip…you've been on my list of people to email, b/c I thought you might have some sweetener suggestions for me!!!

Hugs,
Val

Jennifer said...

So enjoying this 'Sunday Supper' series :)

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