Cheap Stock Pot

On a bone-chilling frigid days, nothing could be better than the sound of a crackling fire in the fireplace, the smell of the soup in the kettle, and cornbread in the oven. My nose was annoyed my taste buds. My taste buds were basking in expectations of being bathed in absolute pleasure.

The usual business card (aroma) was left out of the kitchen and had begun, drawing everyone from every corner of the house, inside and out to have been given the need for a sip of water, a cup of coffee,or anything that would put it in, or near the kitchen. The only thing we all knew was that when Aunt Nellie in the "cooking was a businessman" They did not dare to disturb it, unless you have a chore in the kitchen, or a 911 emergency, blood included! The reason for this is that cooking for a small army required a lot of concentration and a lot more work.

Aunt Nelly was preparing Emerald Soup which would be with hot butter Corn Bread partnership. They had soups of all colors in their collection ofRecipes. Ruby Red Soup (tomato soup & allspice), Yellow Harvest Soup (Creamy Butternut Squash & Pumpkin), Brown Beef Soup (Savory Vegetable Beef). There was even a Plum Purple soup which was served cold on a small square of pound cake for dessert soup on hot summer days. What can I say, Aunt Nellie was a colorful individual. Their soup was not of this world, like Aunt Nita would say: "Simply Heavenly", or "this is divine!".

Do not be fooled by the secret sauce here! Itadds lots of flavor and even those who hate can literally not tell you, it put the pot when you tell them. If you serve the creamy, appetizing Emerald soup to see your friends will be green with envy.

Emerald Soup

2 Ham Hocks

5 C. water

1 C. vegetable broth

1 16 ounces pkg. of split peas

1 / 2 C. canned spinach juice (pureed) (secret ingredient)

Salt & pepper to taste

1 C. Half N Half

3 T. butter

1 small yellow onion(diced)

1 clove garlic (minced)

Pinch of ground cumin

In a large, heavy soup pot Place ham hocks, water and vegetable broth. You can salt in the soup. Bring to a rolling boil.

Add split peas, stir and adjust heat setting to medium heat. Cover with lid, let boil slowly for 1 hour. Stir again and again that in any case, scratch their sides and bottom of the soup pot.

While peas cook, melt in a small pan over low heat Butter.

Add onion and garlic in the butter. Stir fry "until transparent. In the peas, well, replace lid and continue the slow cooking. Stir about every 10 minutes, scraping sides and bottom of the pot.

Puree the spinach in a food secure, that all the spinach is completely pureed. Pour pureed spinach, peas, stir well.

Add the half n half. Stir well.

Add pinch of cumin. Stir well again. Remove lid from soup> Pot and not replace them.

City let simmer on low heat setting. Stir often to keep the side walls and the ground scraped. Let soup simmer for about 15 minutes longer can.

Serve in a bowl placed with a dallop sour cream in the middle and a pinch of parsley. Do not forget the hot butter Corn Bread!

from a collection of Joyce M. Edwards (Smile, It's Talking Food)

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