Pea Soup with Sorrel
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Submitted by John J. Griffin, CEC, CEPC
Credit: Jean Morel RIP
From the Chef
“Jean Morel was a Maitre Cusinier de France, famous in NYC during the 60's, who owned a very high end restaurant in Hillsdale, NY, near the Berkshire Mountains in Massachusetts. His style of cooking was classical, of course, but with the freshest and simplest ingredients. This soup is very simple, very delicious, and is a perennial favorite.”
4 oz Smoked ham
4 oz Onions
4 oz Carrots
4 oz Celery
4 oz Leeks
8 cups Chicken Broth
1 pound Split peas dry
8 oz Potatoes
6 oz Steamed Sorrel
Salt and Pepper
1 cup Heavy cream
Soak the split peas in cold water for an hour or so, until they soak up all the water in the pan.
In a stock pot, sweat the onions, carrots, celery, and ham until very hot. Add the chicken broth,
and bring to a boil, skim. Add the split peas, and cook until they are almost done, an hour or so.
Add the leeks, and the potatoes, diced, and continue to cook until the potatoes are done.
Take the pan off the heat, and add the chopped (or canned) sorrel. Mix well, and puree in
a blender. Strain through a china cap, and reheat. Adjust the seasonings.
Serve in a hot cup, with a dollop of heavy cream or sour cream swirled into the surface.
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