Field Pea Soup: This recipe is condensed from my restaurant version(you could even reduce it more if you would like, but after you taste it you will wish you doubled it!!
Ingredients:
1 medium onion--small dice
1 rib celery--small dice
2 Pablano peppers--fire roasted(stemmed/seeded) & diced
1/2# pancetta or bacon--chopped then rendered(reserve drippings and meat seperately)
1 bulb Roasted garlic
1/4 c. worchestersire
1/2 c. smoked Tomato broth or tomato juice
1 bay leaf, 5 sprigs thyme and 5 black peppercorns tied
together in cheese cloth
1 1/2 gallons water
2 lbs. fresh field peas of your liking!!
1 oz. texas pete tabasco peppers, pureed(the little green ones soaking in vinegar)
Process:
On medium heat sweat onions in bacon drippings until translucent. Add Pablanos and celery, cook for about 2 minutes. Add roasted garlic and bacon(pancetta). Stir in worchestersire and tomato broth, let come to simmer and reduce by half. Add herb bundle and water. Bring to a simer and add peas. Cook until liquid reduces by half or to desired texture is achieved on peas. (Note!!!: when cooking legumes, do not salt right away because the skin will shrink and burst more quickly resulting in mush. Add salt 1/2 way through cooking process) Add pepper puree and Salt & pepper to taste. Simmer 15 minutes more.
Enjoy! Goes great with Jalapeno corn bread.
sands4evr