Winter at last.

Happy new year .... wanderlust has the better of me already and so took the camera off to the snowy Lake district, always feels like I'm home when I'm in the mountains and there is only one person per square mile....not being anti social but....well maybe a bit. Thought I would deposit a few pics and a soup recipe as its that time of year....  

 A walk from Keswick around Derwent water where they have just recovered from terrible floods...

Fast mountain streams..

 Beautiful Borrowdale from Little castle crag...

Force crag mine was the last working mine in the Lake District , prior to it’s final abandonment in 1991. The site was mined for lead in 1839 until 1865 and for zinc and barites from 1867, whatever that is?! The job of the mill was to separate the minerals from each other and the rock. It’s not scheduled as an ancient monument and has been site scientific interest status, great location at the head of Coledale valley.

More from Derwent water

 

   
Something to warm you up now.... 
                                                                                                     

INGREDIENTS

• 1 large onion, chopped 
• Knob of butter
• A little oil
• 1 large potato (about 200g), diced
• 1 litre fresh ham or chicken stock
• 675g frozen peas, defrosted
• A good handful of finely chopped fresh mint
• 180g shredded ham hock or chunky torn roast ham
• Fresh crusty bread to serve

Enjoy!

METHOD

1. 01.Fry the onion in a knob of butter and a little oil for 10 minutes until soft. Add the diced potato and cover with the stock. Bring to the boil and simmer for 10 minutes until the potato is tender.
2. 02.Add 600g of the peas and the mint, then season well. Take off the heat, cool, then whizz in a blender until smooth. Stir in the rest of the peas and the ham hock or roast ham. Season to taste, then serve with fresh crusty bread.