Directions:
- Sweat ub 1 T. butter:
- C. onion, diced
- C. celery, diced
- C. carrot, diced
- Deglaze with 1/4 c. sherry and add:
- C. chicken broth
- C. water
- C. green split peas, rinsed
- Strips bacon
- T. thyme leaves
- Bay leaf
- Stir in 2 c. frozen green peas
- C. ham, diced
- /2 c. minced fresh parsley
- T. unsalted butter
- Salt and pepper
- For Crema combine:
- /2 c. sour cream
- T. lemon zest
- T. minced fresh mint.
- Sweat onion, celery, and carrot in butter over md. high heat. Cook 3-4 min. until soft.
- Deglaze with sherry; reduce until nearly evaporated. Add broth, water, peas, bacon an seasoning. Bring to a boil, reduce heat to med. low and simmer partially covered for 50-60 min., or until peas are tender. Remove bacon and bay leaf and then puree 2 c. of soup in blender; return to pot. Stir in frozen peas, ham, parsley, butter salt and pepper. Combine crema ingred. Garnish soup with a dallop of crema
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Amount Per 100 g | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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