On a spooky day here, nothing could be better than the sound of the fire crackling in the fireplace, the smell of soup in the kettle and cornbread in the oven. My nose was teasing my taste buds. My taste buds were enjoying the anticipation of being bathed in absolute delight.

The usual business card was being left behind (the aromas of the kitchen) and everyone had begun to be attracted, from every corner of the house, inside and out, to have the need to have a drink of water, a cup of coffee or anything I put in or near the kitchen. The only thing was, we all knew that when Aunt Nelly was in the “kitchen business,” you didn’t dare bother her unless you had a kitchen assignment or a 911 emergency that involved blood. The reason is that cooking for a small army required a lot of concentration and a lot more work.

Aunt Nelly was preparing emerald soup to be washed down with hot buttered cornbread. She had soups of all colors in her collection of recipes. Ruby Red Soup (Cream of Tomato and Pepper), Yellow Harvest Soup (Cream of Butternut Squash and Pumpkin), Brown Beef Soup (Tasty Vegetable Beef). There was even a purple plum soup that was served cold on a small square of sponge cake as a dessert soup on hot summer days. What can I say, Aunt Nelly was a colorful person. Her soup was out of this world, as Aunt Nita would say, “just heavenly”, or “this is divine!”.

Don’t be fooled by the secret ingredient here! It adds so much flavor and even those who literally hate it can’t tell you to put it in the pot unless you tell them to. When you serve this creamy and appetizing emerald soup, your friends will be green with envy.

emerald soup

2 Ham Knuckles

5 C. Water

1 cup of vegetable broth

1 16 oz. packet of split peas

1/2 cup canned spinach with juice (mashed) {secret ingredient}

salt and pepper to taste

1 C. Half n Half

3 tablespoons of butter

1 small yellow onion (chopped)

1 clove of garlic (minced)

pinch of ground cumin

In a large heavy pot, place the Ham Hocks, water and vegetable broth. You can add salt to taste. Bring to a boil.

Add the split peas, stir and adjust the heat setting to medium heat. Cover with lid, simmer slowly for 1 hour. Stir occasionally, making sure to scrape down the sides and bottom of the pot.

While peas are boiling, in small skillet over LOW heat, melt butter.

Add onion and garlic to butter. Saute’ until clear. Add to peas, stir well, replace lid and continue to simmer slowly. Stir every 10 minutes, scraping down the sides and bottom of the pot.

Puree spinach in a food processor making sure all spinach is completely pureed. To puree spinach into peas, stir well.

Add half and half. stirring well

Add a pinch of cumin. Stirring well once more. Remove the lid from the soup pot and DO NOT REPLACE IT.

Turn heat setting to low simmer. Stir frequently, keeping sides and bottom scraped down. Let the soup simmer for about 15 more minutes.

Serve in a bowl with a dollop of sour cream placed in the middle and a sprinkle of parsley. Don’t forget the hot buttered cornbread!

from a collection of Joyce M. Edwards (Smile, It’s Food Talking)