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Post by Deleted on Mar 15, 2017 17:06:59 GMT -5
Pea Soup
From: ricardocuisine.com "Menu for the Week," for Wednesday (3/15/2017)
Prep Time: 15 minutes Cook Time: 2 hours Sinking Time: 4 hours Serves 6 Freezes well
Ingredients: 1 1/2 cups (375 ml) dried yellow peas 4 slices bacon, cut crosswise into small pieces (optional) 1 - 5 x 5 inch (13 x 13 cm) piece pork rind, or meaty salty pork 1 tablespoon (15 ml) olive oil 2 carrots, diced 1 leek, white part only, diced 3 cups (750 ml) chicken broth 2 cups (500 ml) cooking juices from Canadian Style Ham (or an additional 2 cups/500 ml chicken broth) 1 bay leaf 2 teaspoons (10 ml) maple syrup pepper to taste
Directions: 1. Place the peas in a bowl. Add enough water to cover, then soak at room temperature for about 4 hours or overnight. [Add water as needed to ensure the peas remain covered.] 2. Rinse the peas & set them aside. 3. In a saucepan over medium heat, brown the bacon (if using) & pork rind in the olive oil. 4. Add the carrots & leek. Saute over medium heat for about 2 minutes. 5. Add the broth, cooking juices, peas & bay leaf. Bring to a boil. Cover & simmer over low heat until the peas are tender; about 2 hours. 6. Remove the pork rind & bay leaf from the soup. Add pepper to taste. Add the maple syrup & some additional broth if necessary. Adjust the seasoning as desired.
COMMENT: From: Connie D. on April 4th, 2016: I used the ham bone from our Easter ham for this soup. I personally am not a pea soup fan, but this recipe smelled so good I tried it & loved it! My family devoured it! Give it a try!
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