Recipe: Pea Soup


Dear Offspring,

Remember to keep the Sabbath day holy. It is a day of worship and rest, the Lord commands. On Sundays, simple meals should be the rule. A simple roast or soup make great fast food. 

Pea soup, for example, can be as simple or as grand as you make it. Stock (homemade or store-bought or bouillon cubes) plus a bag of peas from the freezer, perhaps garnished with shredded Parmesan and a touch of olive oil. 

Tonight’s soup was made with smoked ham hocks. Peas and ham, always a happy marriage. If only I had known that your refusal to eat anything green extended to soup….. More for us. 

Love from Mom


Pea Soup

A. 

1 tbsp butter 

1 onion, peeled and sliced

2 smoked ham hocks

Water

B. 

1 lb bag of frozen peas 

C. (Optional)

Shredded parmesan

Bacon bits

Olive oil or truffle oil

Baguette slices

*****

A. In a large pot, melt the butter. Sauté the onions until translucent. Add the ham hocks and cover with water. Bring to a boil then simmer for at least 3 hours. 

B. When the stock (A) is ready, remove the ham hocks (I sometimes shred any meat and add it back into the soup at the end). Add the frozen peas and boil for 5-10 minutes. When the peas are cooked, frap the soup with an immersion blender. Taste and salt as needed. 

C. Serve plain or dressed with suggested garnishings. 

Tonight’s pea soup was garnished with parmesan, bacon bits and a touch of truffle oil. Served with prosciutto and baguette (not pictured). 

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