Now this is my supreme comfort food... not to mention a great way to use that gorgeous homemade stock (see below).
BRAD'S PEA SOUP
4-5 cups chicken stock; 2 large new potatoes cubed; 2 parsnips chopped; 2-3 carrots chopped; about 3 cups split dry green peas; 1/2 - 3/4 lb grilling ham or left over glazed ham; kosher salt; fresh pepper; thyme sprigs; bay leaf.
This recipe takes the same base as the chicken stock and then ramps it up to a new level. This will turn out best if you soak the peas. Cover them completely in water, preferably before you leave in the morning - they'll be perfect when you get home.
Boil all the ingredients except the peas and ham in the broth (add water if necessary) for about 10 minutes and then add the peas. Simmer for about 25-30 minutes. Remove bay leaf and thyme. Purée in batches (about 3-4 ladles per batch for about 20-30 seconds medium speed). Return soup to the pot and add the ham and simmer for about 5 minutes. Season to taste.
Goes great with a Pinot Grigio and some toasted baguette drizzled with olive oil and kosher salt.
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