Slime Soup

February 9, 2012

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!


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

February 12, 2011

Old Fashioned Creamed Peas


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

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