Saint Germain Pea Soup
The Episode
Ingredients
- 1 tbsp of butter
- 1 yellow onion
- 2 carrots
- 5 garlic cloves
- 4 slices of bacon or 1 tsp of liquid smoke
- 2 cups of split pea from the Palouse
- 8 cups of chicken stock
- 1 small bunch of fresh thyme
- 2 cups of cream
- Salt and pepper
Directions
- Clean, peel and cut all vegetables
- In a stock pot sweat with butter, onions, carrots, and bacon
- Add stock, split pea, garlic and fresh thyme
- Simmer on low for around 1 hour, until split pea cooked
- Add cream and bring it back to a low simmer
- Remove fresh thyme
- Purée the soup
- Season with salt and pepper
Bacon Jam
Ingredients
- 1.5 lbs of bacon (end pieces pack)
- 2 onions in julienne
- ½ cup of whole garlic cloves peeled
- 1 cup of brown sugar
- ½ cup of maple syrup or honey
- ½ cup of balsamic vinegar
- 1 tbsp black pepper
- ¼ cup of soy sauce
Directions
- Cut bacon roughly
- Put all ingredients in a soup pot
- Cook uncovered for one hour or until small amount of liquid remaining
- Process in food processor finely
- Put in container and when cold remove top fat layer
