Can you believe it’s the fall season already? Prepare yourself for cooler nights and comforting flavors with these soup recipes from celebrity chef Annabel Langbein.
The days are shorter and Winter is here bringing with it cold temperatures that chill the bones at times. Family gathering around the table at the end of a long day is a much sought after commodity these days so why not include one of Annabel Langbein’s famous soups for dinner tonight? From Celebrity Chef, Annabel Langbein, comes her Turkish Bride and Rib-Sticking Pean and Ham Soups that will tantalize the taste buds with elevated flavors and just the right combination of ingredients and elegance to impress even the pickiest of home chefs.
Annabel Langbein’s Rib-Sticking Pea and Ham Soup
“I love the miraculous simplicity of this soup, which takes only two main ingredients. The peas break down in the last stage of cooking – suddenly the soup goes thick as they collapse and release all their starch. Make a double batch and freeze some.”Prep time 5 mins Cook time 2 hours 40 mins Serves 8 as a main 1 large smoked ham or bacon hock 2 bay leaves 3 cups dried split green peas, rinsed and checked for stones salt and ground black pepper
To serve (optional)
crostini or croutons
Place ham or bacon hock in a large pot with bay leaves and 14 cups (3½ quarts) water. Bring to the boil, skimming off and discarding any scum that rises to the surface. Cover and simmer for 2 hours.
While the meat cooks, place the split peas in a separate pot, cover with 6 cups water and bring to the boil. Reduce heat to a simmer and cook, uncovered, until the water has almost evaporated (about 40-45 minutes).
Lift ham or bacon hock out of cooking liquid, discard the skin, fat and bones and finely dice the meat. Return meat to the pot containing the cooking liquid and add the partly cooked peas, salt and pepper. Simmer gently until peas are fully broken down (about another 40 minutes).
Adjust seasonings to taste and serve with crostini or croutons, if desired. Rib-Sticking Pea and Ham Soup will keep in the fridge for up to 5 days or can be frozen.
Annabel Langbein’s Turkish Bride Soup
“In Turkey this soup is traditionally fed to a bride the night before her wedding to sustain her through the day ahead. It delivers a deeply satisfying flavor but is quick and easy to make. Don’t skip the lemon and mint – they bring the dish alive.”
A native New Zealander, Annabel Langbein’s roots are deeply tethered in the earth in a satisfying cycle of growing, harvesting, cooking and sharing around the table. Annabel has published 21 cookbooks, which have sold more than two million copies around the world. All her recipes are thoroughly and professionally tested to ensure stress-free, foolproof results. Her aim as the host of “Annabel Langbein: The Free Range Cook – Simple Pleasures” is to serve as the audience’s guide, sharing her knowledge, skills and experience so that cooking can be more rewarding and fun. Her down-to-earth approach is both practical and inspiring. Starting with the freshest seasonal ingredients, many of which are harvested from her own garden and orchard, she shows how easy it is to cook sensational food in a simple, natural way. For additional information on Langbein and her cooking philosophy, please visit http://www.annabel-langbein.com/.