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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
Directions:
1. Sweat ub 1 T. butter:
2. c. onion, diced
3. c. celery, diced
4. c. carrot, diced
5. Deglaze with 1/4 c. sherry and add:
6. c. chicken broth
7. c. water
8. c. green split peas, rinsed
9. strips bacon
10. t. thyme leaves
11. bay leaf
12. Stir in 2 c. frozen green peas
13. c. ham, diced
14. /2 c. minced fresh parsley
15. T. unsalted butter
16. salt and pepper
17. for Crema combine:
18. /2 c. sour cream
19. T. lemon zest
20. T. minced fresh mint.
21. Sweat onion, celery, and carrot in butter over md. high heat. Cook 3-4 min. until soft.
22. 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
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