Chilled Pea Soup
I’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
- 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
- In a pot, combine ham hocks, water, celery, carrots, onion, fennel, bay leaves, and peppercorns.
- Bring pot to a boil, 2 minutes. Reduce to a simmer for 1 hr.
- Strain the broth, put back into the pot. Reserve ham hocks to pick through.
- Add peas, bring to a boil and then reduce to a simmer, 10-15 minutes.
- Take off the heat, let sit and cool, 15 minutes.
- In a blender, blend the stock and peas to a smooth velvety consistency.
- Strain through a sieve.
- Store and place in cooler to chill.
- Season with salt and pepper.
- 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
- In a bowl, combine 2 cups flour, paprika, Cheyenne, garlic powder, salt, and pepper.
- In another bowl, combine wet ingredients, whisk.
- Put 1 cup of flour in another bowl.
- Dredge ham hock pieces using the dry, wet, to dry method.
- Fry ham hock until crisp and golden brown.
- 3 C Fennel Sprigs
- Water, as needed
- 1/2 C Vegetable oil
- 1/2 C Olive Oil
- Blanche fennel sprigs in water, remove from water.
- In a blender combine fennel sprigs and oil, blend until smooth.
- Strain through a sieve, in a cheese cloth.
- 3 Pieces fried hamhock
- Thinly sliced watermelon radishes
- Tarragon Oil
- Fennel Sprigs
- Put chilled broth in a bowl and add garnishes.