Chilled Pea Soup

Chilled Sweet Pea SoupI’m posting this recipe on behalf of Aruna at her blog, “Aharam.”

While I was cooking in Charleston, South Carolina, my vivid imagination was filled with inspirations of all sorts. I  was surrounded by people who shared the same passions as I did, who not only taught me their philosophies on food, but chefs that molded and helped me find mine.

This recipe was created for a pop-up dinner I was asked to do at R Kitchen owned by Chef Ross Webb. What gave me inspiration for this dish was the season. What I like to do when I develop recipes is to keep the integrity of the ingredient being used by enhancing it’s primary flavor. Rather than masking it’s flavor with other ingredients, I try to add ingredients to the dish that will compliment the star ingredient.

Ingredients: 4 Servings

Broth:

  • 2 smoked ham hocks
  • 6 quarts water
  • 2 celery stalks, 1″ Dice
  • 1  medium sized carrot, 1″ Dice
  • 1 sweet onion, 1″ Dice
  • 1/2 fennel bulb, 1″
  • 2 bay leaves
  • 10 whole black peppercorns
  • 5 C sweet green peas
  1. In a pot, combine ham hocks, water, celery, carrots, onion, fennel, bay leaves, and peppercorns.
  2. Bring pot to a boil, 2 minutes. Reduce to a simmer for 1 hr.
  3. Strain the broth, put back into the pot. Reserve ham hocks to pick through.
  4. Add peas, bring to a boil and then reduce to a simmer, 10-15 minutes.
  5. Take off the heat, let sit and cool, 15 minutes.
  6. In a blender, blend the stock and peas to a smooth velvety consistency.
  7. Strain through a sieve.
  8. Store and place in cooler to chill.
  9. Season with salt and pepper.

Ham Breader:

  • 3 C flour
  • 1 TB paprika
  • 1/2 tsp cheyenne pepper
  • 1 TB garlic powder
  • Salt, as needed
  • White pepper, as needed
  • 2 eggs
  • 3 C butter milk
  • Vegetable oil, as needed
  1. In a bowl, combine 2 cups flour, paprika, Cheyenne, garlic powder, salt, and pepper.
  2. In another bowl, combine wet ingredients, whisk.
  3. Put 1 cup of flour in another bowl.
  4. Dredge ham hock pieces using the dry, wet, to dry method.
  5. Fry ham hock until crisp and golden brown.

Fennel Oil:

  • 3 C Fennel Sprigs
  • Water, as needed
  • 1/2 C Vegetable oil
  • 1/2 C Olive Oil
  1. Blanche fennel sprigs in water, remove from water.
  2. In a blender combine fennel sprigs and oil, blend until smooth.
  3. Strain through a sieve, in a cheese cloth.

Garnish:

  • 3 Pieces fried hamhock
  • Thinly sliced watermelon radishes
  • Tarragon Oil
  • Fennel Sprigs
  1. Put chilled broth in a bowl and add garnishes.
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