Text 30284, 109 rader
Skriven 2015-08-28 04:17:00 av DAVE DRUM (1:123/140)
Ärende: Gourmet 1993
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Green Pea & Ham Soup
 Categories: Pork, Soups, Vegetables, Herbs, Wine
      Yield: 4 servings
 
MMMMM---------------------------BROTH--------------------------------
      2 lb Meaty smoked ham hocks
    1/2 md Spanish onion; halved
      3 sm Celery ribs; very roughly
           - chopped
    1/2 md Carrot; peeled, very roughly
           - chopped
      1    Head garlic; halved
           - horizontally, not peeled
      1    Fresh bay leaf
           +=OR=+
    1/2    Dried bay leaf
      6    Black peppercorns

MMMMM----------------------------SOUP---------------------------------
      4 tb Unsalted butter
    1/2 sm Spanish onion; fine chopped
      1 sm Carrot; peeled. in 1/2"
           - pieces
      2 ts Maldon or another flaky sea
           - salt
    1/2 c  Dry white wine
      5    Fingered pinch of mint
           - leaves; some torn leaves
           - for finishing
     20 oz (2 pkg) Birds Eye frozen
           - baby peas
           Extra virgin olive oil
           Fresh ground black pepper
      4 tb Crème fraîche
 
  MAKE THE BROTH: Combine the hocks, vegetables, bay leaf,
  peppercorns, and 8 cups of water in a medium stockpot and
  bring to a boil over high heat. Turn the heat to low, put
  the lid on, and cook at a nice steady simmer until the
  meat on the hocks is so tender it's almost falling off the
  bone, 4 to 5 hours.
  
  Carefully remove the hocks and put them in a big bowl.
  Strain the cooking liquid through a sieve into the bowl,
  and discard the vegetables and aromatics. Let the hocks
  cool in the liquid.
  
  When the hocks are cool enough to handle, pull off the
  meat in bite-sized chunks. Discard the bones and any hard
  bits and some of the fat, but don't throw away the skinâ€öI
  add the skin to the soup in thin slices, along with the
  chunks of ham. You don't have to, but I like the way it
  goes sticky in the soup. You can keep the stock and meat
  (moistened with a splash of stock) in separate airtight
  containers in the fridge for up to two days. Gently warm
  the meat and skin before proceeding with the recipe. This
  recipe requires only 4 cups of stock-you may freeze the
  leftover stock for up to a month for your next batch of
  soup.
  
  MAKE THE SOUP: Put the butter in a large pot that has a
  lid and set it over medium heat. Once the butter starts to
  froth, add the onion, carrot, and salt and stir. Cover the
  pot and cook, stirring every now and again, until the
  onions are soft and creamy (but not colored) and the
  carrots are tender but firm, about 15 minutes.
  
  Add the wine and bring it to a boil (turn the heat up if
  you need to). Let the wine boil until it's all but gone,
  about 5 minutes. Add the mint and 4 cups of the ham broth
  and bring the liquid to a boil, then add the peas. (At
  this point, the carrots will have bobbed to the top. I
  like to pick out most of the carrot chunks before pureeing
  the soup, then add them back after. That way, you can
  nibble on them in the soup, getting that bit of texture.)
  Cook at a simmer until the peas are warmed through and
  tender, about 5 minutes.
  
  Blend the pot's contents, in batches, until smooth. Return
  all the bright-green pea puree to the large pot, add the
  ham pieces and carrots, and cook at a very gentle simmer
  for about 5 minutes, just to let the flavors mingle and
  heat the ham. Have a taste, and season with salt. How much
  you need to add will depend on how salty the ham hocks
  are.
  
  Add a generous drizzle of olive oil, several twists of
  black pepper, and the torn mint leaves. Then add the crème
  fraîche in little blobs here and there, so everyone will
  get a bit. Serve the soup in the pot, with small bowls
  along-side.
  
  by April Bloomfield: A Girl and Her Pig
  
  Epicurious | April 2012
  
  YIELD: 4 Servings
  
  MM Format by Dave Drum - 17 April  2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

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