Food recipes
Purée of Crack Pea Soup
Purée of Crack Pea Soup Yield: 6 qt (6 L) Ingredients: - 6 oz (175 g) Salt pork Mirepoix: - 10 oz (300 g) Onion, reduced cube - 5 oz (150 g) Celery, reduced cube - 5 oz (150 g) Carrot, very low cube - 6 qt (6 L) Ham s...
Purée of Crack Pea Soup
Yield: 6 qt (6 L)
Ingredients:
- 6 oz (175 g) Salt pork
Mirepoix:
- 10 oz (300 g) Onion, reduced cube
- 5 oz (150 g) Celery, reduced cube
- 5 oz (150 g) Carrot, very low cube
- 6 qt (6 L) Ham stock (see be aware)
- 1 Ham bone or ham hock (optional)
- 3 lb (1.5 kg) Green crack peas
Sachet:
- 1 Bay leaf
- 2 Entire cloves
- 6 Peppercorns
- to taste Salt
- to taste Pepper
Directions:
1. First, slash the salt pork into fine cube or go throughout a grinder.
2. Next, cook the salt pork slowly inside a major saucepot to render the body weight. Do not brown the pork.
3. Then, increase the mirepoix and sweat inside the bodyweight until the veggies are somewhat softened.
4. Then, insert the ham stock and ham bone. bring to a boil.
5. Then, rinse the crack peas underneath cold water. Drain inside a strainer and incorporate to the stock. As well increase the sachet.
6. Then, protect and simmer till the peas are gentle, over 1 hour.
7. Then, remove the ham bone and sachet.
8. Then, move the soup all through a food mill.
9. Then, provide the soup back again to a simmer. If it is way too thick, carry it to appropriate regularity with a minor stock or water.
10. Then, time to taste.
11. Finally, if a ham hock was applied, slender off the meat. Cube it and insert it to the soup.
Yield: 6 qt (6 L)
Ingredients:
- 6 oz (175 g) Salt pork
Mirepoix:
- 10 oz (300 g) Onion, reduced cube
- 5 oz (150 g) Celery, reduced cube
- 5 oz (150 g) Carrot, very low cube
- 6 qt (6 L) Ham stock (see be aware)
- 1 Ham bone or ham hock (optional)
- 3 lb (1.5 kg) Green crack peas
Sachet:
- 1 Bay leaf
- 2 Entire cloves
- 6 Peppercorns
- to taste Salt
- to taste Pepper
Directions:
1. First, slash the salt pork into fine cube or go throughout a grinder.
2. Next, cook the salt pork slowly inside a major saucepot to render the body weight. Do not brown the pork.
3. Then, increase the mirepoix and sweat inside the bodyweight until the veggies are somewhat softened.
4. Then, insert the ham stock and ham bone. bring to a boil.
5. Then, rinse the crack peas underneath cold water. Drain inside a strainer and incorporate to the stock. As well increase the sachet.
6. Then, protect and simmer till the peas are gentle, over 1 hour.
7. Then, remove the ham bone and sachet.
8. Then, move the soup all through a food mill.
9. Then, provide the soup back again to a simmer. If it is way too thick, carry it to appropriate regularity with a minor stock or water.
10. Then, time to taste.
11. Finally, if a ham hock was applied, slender off the meat. Cube it and insert it to the soup.