Cooked a rib roast earlier in the week. So that means I have everything I need for pea soup. How does that work you ask?
I discovered after a holiday last year, using a good beef bone instead of a ham bone was a fantastic way to really make the soup flavor more complex, deeper, more satisfying. Some amateur had bought a boneless ham, and I had made a prime rib roast. When I went to make the soup a few days later it was the only bone around and it turned out fantastic - gave both my parents some and they said it was the best pea soup they had ever had.
This time I had the ham bone (I bought both the rib roast and ham for Easter this time!), but adding the rib was still a big bonus.
It makes for some awesome soup:
I discovered after a holiday last year, using a good beef bone instead of a ham bone was a fantastic way to really make the soup flavor more complex, deeper, more satisfying. Some amateur had bought a boneless ham, and I had made a prime rib roast. When I went to make the soup a few days later it was the only bone around and it turned out fantastic - gave both my parents some and they said it was the best pea soup they had ever had.
This time I had the ham bone (I bought both the rib roast and ham for Easter this time!), but adding the rib was still a big bonus.
It makes for some awesome soup: