Old fashioned goodness in a bowl..for Prince or Pauper TGGD

Today I am prepping for tomorrow's delivery and as the weather has changed to cooler temps. high 60's and drizzly mornings I am making slow cooked thick old fashioned soups..
Lentil with cumin and bay leaf,
a London Fog pea soup with barley ,
and a light partially blended tomato with basil

the rest of the menu is (all client's choices from a much larger menu)
Italian ( not GF) pasta with a zucchini-tomato sauce
Wilted greens with raisins and pine nuts (also a pasta "sauce")
Twice baked potatoes with sauteed spinach and Cheddar cheese
Grilled vegetable whole wheat tarts with yeasted crust
Brown rice pilau with almonds and raisins
Sauteed broccoli with walnuts
Oatmeal cookies with fresh ginger and raisins
fresh fruit crumble..caramelized fresh berries topped with a brown butter whole wheat short bread crumbs

Spiralinalak..a fermented pro-biotic that is non-dairy and is produced from a ferment of sprouted rye berries and twice filtered water. (prevents migraines and headaches and helps with digestion  developed in the 1950's by Ann Wigmore)..I add powdered spiralina (super food) to mine.
Also this weekend I am going to experiment on making Afghan sour dough flat breads..more to come on this.


The lentil soup ...it seems most people and countries identify with some form of this soup..a true comfort dish, this one is made without tomatoes ,very thick

The pea soup....a very traditional English  based recipe using both green split peas and yellow.
Yellow split peas are used a lot in the East End of London in the pie and mash shops and fish and chip shops they make Pease Pudding.. (a mash of cooked split peas, usually made with bacon)..very tasty and very much a working man's food.
When you visit London try these pie and mash shops, they are off the tourist maps but well worth a trip, with their green sauce which is a very thin parsley sauce but an integral part of the meal.


For both soups don't add any parsley or cilantro as this would be a negative influence on the flavor.

The Tomato soup is a lighter version of the HRH Prince Ernst of Hanover soup recipe is in TGGD

the split yellow and green peas

rinsed and  drained pearl barley

fresh basil for the tomato soup

the simmering tomato-basil soup

A London Fog Pea Souper

simmering lentil soup

3 day sprouts

sprouted rye for the ferment