2 for 1 Deal
Special to AmNews | , Kysha Harris | 3/8/2013, 11:55 a.m.
Yes, spring is just around the corner, but with temperatures like the ones we have been having, I am glad I have some homemade soup in the freezer to warm my cockles. The best part is, I made two soups from one stock and, really, who doesn't love a two-for-one deal?!
You know the stock drill: chicken parts, mirepoix, aromatics, spices and water. Yields about four quarts of stock. I froze two, and on the following day, I put my Dutch ovens to the task and made two soups: yellow split pea soup with smokey ham and my favorite, fish stew.
And the "two-fer" continues as the recipes call for the same basic ingredients with the exception of the chicken stock, so you just prep once! Let's start with the yellow split pea soup.
Yellow split pea soup
- 2 T coconut oil (or olive oil)
- 1 1/2 inch thick ham steak, cut into 1/2 inch pieces, reserve bone
- 2 medium carrots, large dice
- 1 celery stalk, large dice
- 1 medium onion, large dice
- 1 t salt
- 1/2 t freshly ground black pepper
- 1/2 t crush red pepper (optional)
- 3 cloves garlic, smashed and roughly chopped
- 1 pound dry yellow split peas, picked through and rinsed
- 4 cups homemade chicken stock
- 3 cups water
- 2 bay leaves
- 2 sprigs fresh thyme
- 2 scallions, sliced thinly on the bias, to serve
In a Dutch oven over medium heat, add oil and ham and saute until slightly caramelized. Add carrots, celery, onion and season with salt, pepper and crushed red pepper and saute until onions are translucent. Add garlic and combine.
Add peas, stock, water, bay leaf, thyme and ham steak bone. Stir to combine all. Bring to a boil, reduce to a simmer, cover and cook for 30 minutes. Stir occasionally, scraping the bottom. At 15 minutes, taste for seasoning and readjust as needed. Add more water, one cup at a time, to thin to desired likeness.
Remove thyme stems, bay leaves and ham bone. To serve, ladle into warm bowls, top with scallions and drizzle with olive oil and a sprinkle of sea salt and black pepper. Or cool completely and place in airtight containers to freeze or refrigerate.
Yield: 3 quarts
More soup stuff to follow...
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Enjoy, get eating and thanks for reading!
Kysha Harris is a food writer, culinary producer, consultant and owner of SCHOP!, a personalized food service offering weekly and in-home entertaining packages. Questions? Comments? Requests? Feedback? Invitations! Email her at kysha@iSCHOP.com, follow her on Twitter @SCHOPgirl or Facebook www.facebook.com/SCHOPnyc or chat with her on Instant Messenger at AskSCHOP, Monday-Friday, 6-8 p.m. For even more recipes, tips and food musings, subscribe to her blog at www.talkingSCHOP.wordpress.com.