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

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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