I love soups, and after consuming many a store-bought litre, we bought a few recipe books and started making our own. Our homemade soups are healthier, fresher and free from hidden ingredients and preservatives. What more could one ask for? The biggest problem with the recipes given in books though, is that they often have ingredients like potato for thickening. We find that we are perfectly happy either with thin or clear soups, or with the consistency got by blending the ingredients together. And after trying a few, we’re now at the stage where we have been improvising and even inventing our own soups.
One of my all-time favourite soups is the classic English pea and ham soup. Which is really surprising because I am not all that find of peas. But I love the simplicity of a good pea soup, with the meaty morsels of ham in every other spoonful. In this particular recipe though, I experimented a bit and added a bit of ginger, which I felt gave the dish a lovely back note of heat.