Supermarket sushi day.
- Two dishes split between us $6.74 per serve.
One of the great joys of baking a ham is to make ham stock, and then pea and ham soup.
The ham bone is pressure cooked with water and three bay leaves. The cost of the bone is probably $2.00 because its weight was included in the total cost of the ham, but not in the calculations of meat usage. We split the stock into two batches. One was frozen, the other used immediately.
The soup is simply prepared by adding split peas to the stock and pressure cooking again. Our innovation is to blend in one pound of fresh (frozen) peas at the end. It lifts the texture and provides a bright note to the flavor.
The soup recipe makes six serves. We cubed some left over ham and put it in the bowl, poured soup on top and served with fresh baked bread.
- The $1.00 of stock is split six ways, or 17c per serve
- The pack of split peas was $1.59 or 27c per serve
- The frozen peas is 99c a pack, or 16c per serve
- 8 oz of ham per serve is 50c
- 1/4 of a loaf of par baked bread is 63c.
For dinner tonight the soup cost 60c per serve. With ham and bread $1.73. The bread was more expensive than the soup!