So here we are with soup number two in my Titanic trilogy, a little behind schedule but at least it has finally arrived unlike some luxury cruise liners I don’t care to mention! After the delight which was 3rd class soup, we come to the 2nd class. In 2nd class passengers received a rustic pea soup washed down with a large glass of their middle class contentment, delicious. I imagine in 2nd class, dogs wouldn’t go for a sh*t but they would probably be walked there and certainly dog hair would be dropped at the very least and it was still miles behind the 10 course majesty of 1st class, where no dogs would ever roam!
So onto the soup. I have noticed that quite a lot of the Titanic recipes contain pork. This is quite awkward for my housemates (Legal Beagle and Crachel Cheeseburger), as neither of them eat meat from the cleft footed animals but I was weary to leave it out because I think the salt and the fat really adds something to the taste and consistency so in they stayed and those two were sent to bed with a bowl of gruel! I’m not sure why many of the recipes used on Titanic are so schwein heavy but I suspect that it is to do with salted or cured meats keeping better than others?…Feel free to discuss/correct me in the comments. Saying this I couldn’t actually get my hands on a ham hock at short notice so switched it for lots of smoked bacon.
In terms of making, this soup was very simple and merely a case of throwing everything in and waiting. BUT that is the key, you need to make sure when using split peas/lentils that you leave them until they are tender or it results in a more gritty texture which isn’t entirely unpleasant but not as satisfying as a well cooked lentil. I regret now not searching harder for a hock, I will brave a butcher’s next time but to be honest, growing up in the supermarket era, butcher’s intimidate me a little and I always feel a little out of my depth. (To do- learn about butchers/explore their sawdusty lairs) because shredding meat into a soup is REALLY one of life’s pleasures and chopping bacon certainly wasn’t the same.
So, how did it taste? I very much enjoyed the satisfying smoky taste of this soup and it’s thick warming texture. If anything it was a little too thick but I enjoyed eking it out by adding extra water when reheating but it also loosened up itself when re-heated as I think the fat would solidify a little when it cooled (this sounds grosser than it is), so don’t go mad on the water. After a couple of servings, I whizzed mine up with a stick blender making it into a delicious smooth pastey kind of soup. I have high hopes for 1st class now the 3rd and 2nd class have been so delicious (see how I am setting this up to be a disaster?) but then again of course they’re all delicious, you can be blase about somethings, but not Titanic!!
Cost: 5 pound signs out of 10
Tastiness: 7 tongues out of 10
Complexity: 4 Labyrnths out of 10
Overall: 6 Ladles out of 10
Here’s the recipe so you can recreate your own doomed dish at home:
2 Tbsp vegetable oil
1 onion, chopped
2 garlic cloves
1 celery stick, finely diced
1 large potato, peeled and diced small
2 carrots peeled and finely diced
1 lb green split peas, rinsed
6 cups chicken stock
1 Brothers smoked ham hock
(or substitute ½ lb double smoked bacon)
1 tsp dried thyme
1/4 tsp freshly ground pepper
1/4 cup dry sherry
1) Heat oil in a large pot over medium heat. Sauté onion for several minutes.
2) Add next four ingredients and stir for about two minutes.
3) Add peas, stock, pepper, meat, and thyme. Bring to a boil, then cover and reduce to simmer until peas are
very tender, about one hour.
4) Remove ham hock, chop meat finely, and add meat to soup. Stir in sherry. Add salt and more freshly ground pepper to taste.