Slime Soup
I love soups and winter is the perfect time to create unique soups. I created this soup and absolutely love it. It is easy to make and extremely tasty!
INGREDIENTS
3 Tablespoons Olive Oil
½ Chopped Large Onion
1 Chopped Shallot
4 Cloves Chopped Garlic
6 Large Basil Leaves
1 Cup Smoke Ham
10 Ounces Cooked Peas
8 Ounces Chicken Stock
½ Teaspoon Kosher Salt
½ Teaspoon Freshly Ground Pepper
1 Teaspoon Smoked Paprika
Heat the olive oil in a heavy large pot over a medium high heat. Add the onion, garlic, shallots and sauté for 8 minutes until the vegetables begin to soften. Add the ham, basil leaves, salt, pepper, paprika and cooked peas. I like to use frozen peas. Stir for 1 minute. Add the chicken stock and bring to a boil. Reduce the heat to medium low and cook for 10 minutes. Turn the heat off and let sit for 5 minutes. Transfer the soup to a food processor or blender and puree. Return the soup to the pot and heat on low for 8 minutes. You can make this soup 1 day ahead. Serve warm. Serves 4
Old Fashioned Creamed Peas
INGREDIENTS
2 Tablespoons Butter
2 Tablespoons Chopped Shallots
2 Tablespoons Dried Tarragon
1 Pound Fresh or Frozen Peas (Thawed)
2/3 Cup Water
2 Tablespoons Coarse Ground Mustard
1 Teaspoon Kosher Salt
¼ Cup Sour Cream
1/3 Cup Whole Milk
In a medium saucepan over medium heat, melt butter. Add shallots and tarragon. Cook until tender for about 3 minutes. Add peas, water, mustard, salt, sour cream and milk. Stir until smooth and creamy. Cook until peas are heated through for about 5 minutes. Serve immediately. Serves 4