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Weekly Cook-Along
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You are currently reading a thread in /ck/ - Food & Cooking

Thread replies: 34
Thread images: 19
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)
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>>7294830
Ingredients:
1 soup bone
4 liters water (16 cups)
600g whole dried yellow peas
300g split dried yellow peas
2 onions
2 carrots
3 celery branches
2 parsnips
1 leek
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
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>>7294835
1.Put the whole peas in a large bowl that can be sealed.
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>>7294842
2. Fill with water and put in the fridge overnight to soak.
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>>7294851
3. In a large stock pot, combine the water and the soup bone.
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>>7294862
4. Bring to a boil. Skim the foamy scum that may form on the surface.
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>>7294869
5. Take the soaked peas out of the fridge.
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>>7294875
6. Drain and rinse them well.
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>>7294882
7. Add to the stock pot.
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>>7294891
8. Add the split peas (they don’t need to soak). Simmer for 2 hours, stirring once in a while.
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>>7294898
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.
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>>7294905
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.
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>>7294915
11. Add the vegetables.
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>>7294930
12. Add the nutmeg, salted herbs, summer savory leaves and bay leaves.
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>>7294936
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.
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>>7294953
14. Serve warm.
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>>7294956
And should anyone be wondering what the fuck salted herbs are... here you go
http://www.ricardocuisine.com/recipes/3581-herbes-salees
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>>7294956
I'd probably blend a bit of it, but that looks really tasty.
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>>7294984
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)
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>>7294835
>>7294835
What's a soup bone?
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>>7295149
Ham hock or ham bone, usually. Can be any other animal if you have issues with pork. It gives a nice meaty taste to the soup.

Leave it out for a vegetarian version.
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Bump for OC.
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bump while I'm working on the vertical. Little love for soup this week it seems.
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>>7297689
and vertical.
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Last bump. Have a good weekend/ck/!
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>>7297754
wait when do i add the sacrificed chicken
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>>7299677
You're lovely. Thanks for reading that joke! :-) I was feeling the thread was unloved.
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>>7299730
that didn't answer the question :-(

poor chicken, has to wait for the next recipe it seems.
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>>7294905
>go sacrifice a chicken
For what purpose?
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>>7300409
To appease the great old one Chtulu of course.
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>>7299730
I always enjoy your threads when I can catch them! Where'd you get the ham bone from? I've never seen those around.
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>>7301351
I asked the butcher ar my farmer's market. Butchers should be able to hook you up.
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Always a comfy thread, OP. Feels good
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>>7301473
Thanks!
Thread replies: 34
Thread images: 19
Thread DB ID: 459677



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