Chef Forum banner
1 - 1 of 5 Posts

· Registered
818 Posts
Hey Ziggy , This always works for me and I am not going to give specs to much but you will get the gist. I take my peas and rinse them in a china cap and then I add them to my soup pot with about 1/3 peas and cold water . While I have this concoction coming to a boil I finely dice some onion and celery . Add this to the soup with some butter . Next I medium dice my favorite bacon
and add to the soup . I let this simmer for about 1 1/2 hours and then I finely dice my most favorite ham (If I have a ham bone it is in the pot from the beggining) and add this to the soup . by now you should be close to having all your peas broken down and for a finish I grate some catrrot into the soup and thicken with both roux and cornstarch whitewash . After I add my salt and pepper and I can honestly say I have never had a complaint on this recipe.
1 - 1 of 5 Posts
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.