Hop Shoot Soup RecipeOrigin: Britain Period: Traditional |
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This is an old recipe, the original being derived from Mrs Charlotte Msson's (1775) The Lady's Assstant which I have updated for this site. Ingredients
For the split pea soup base:
400g split peas
Hop Shoot Soup Preparation:Method:Cover the split peas with water or broth and bring to a boil for 2 minutes. Remove from the heat and allow to stand for one hour. In a large soup pot, fry the onion and garlic in butter until light golden. Add the carrots and celery then fry for 2 minutes more. Stir-in the peas, then one hour later add the herbs. If using a ham bone, add it at this point. Simmer for about 1½ hours, or until the peas are cooked and mushy. Stir occasionally to keep it from sticking to the bottom of the pan. When peas are done, remove the ham hock then add the hop shoots, make up to 2l with water then bring to a boil, reduce to a simmer and cook for 30 minutes. Serve ladled into warmed soup bowls and garnish with the croûtons. |
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