Today’s lunch was some delicious Afghan pita pockets from Skewers Halal, who’s servings are huge for $9.80 per serve, including tax. We swapped half way through a chicken and a beef pita.
Home made pea soup built on the stock remaining from our ham bone is a joy and tonight was no exception.
We defrosted our Easter ham bone and pressure cooked it with some aromatics and water, including a bay leaf because it’s easy to find in the clear stock.
The soup is 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 addition of liquid smoke creates the illusion of ham even though there was no meat in this dish (other than via the meat stock, of course).
The soup recipe makes four serves.
- The stock has no real cost
- The pack of split peas was $1.59 or 27c per serve
- The frozen peas is 99c a pack, or 16c per serve
- We added a garnish of the last of our ham or about 5c per serve.
For dinner tonight the soup cost 48c. We chose not to do a roll or bread with the soup as it is very filling on its own.