I'll be out of town this week-end so this is a bit early. Enjoy!
This week's cook-along is Whole yellow pea soup (a take of pea soup, I've made a split pea soup version in a previous thread)
1 soup bone
4 liters water (16 cups)
600g whole dried yellow peas
300g split dried yellow peas
3 celery branches
1 small turnip (or 4 baby turnip)
1/4 of a nutmeg, grated
1 table spoon summer savory leaves
6 bay leaves
1/4 cup chopped parsley
2 tablespoon salted herbs
black pepper to taste
1.Put the whole peas in a large bowl that can be sealed.
2. Fill with water and put in the fridge overnight to soak.
3. In a large stock pot, combine the water and the soup bone.
4. Bring to a boil. Skim the foamy scum that may form on the surface.
8. Add the split peas (they don’t need to soak). Simmer for 2 hours, stirring once in a while.
9. Meanwhile, dice the vegetables.
I feel this is the part of the thread I could start putting random instructions like "go sacrifice a chicken" or something and no one would raise an eyebrow.
10. At the two hour mark the whole peas should be very soft and the split peas should be falling apart. You’ll want to be stirring this a bit more frequently at this point so that the broken down peas don’t form a crust at the bottom of the pot (they can scorch). Skim any film like scum from the top of the liquid.
12. Add the nutmeg, salted herbs, summer savory leaves and bay leaves.
13. Stir in the chopped parsley and add black pepper to taste. Simmer for 45 minutes, stirring frequently and skimming the film like scum for the top of the pot. Add boiling water if it gets too thick.
I'd probably blend a bit of it, but that looks really tasty.
You want to be careful if blending peas... They can turn into a block of starch. This version wants the added texture from the vegetables. For something smoother you might like the split pea version (pic related)