Nine More Months: Sweet Pea and Basil Soup Recipe

Tuesday, April 9, 2013

Sweet Pea and Basil Soup Recipe

It's always been a tradition in my family to make a big pot of split pea soup with the remains of our Easter ham. I always ate it, but never really loved it. That chunky pale green concoction just isn't the most appetizing thing if you ask me.

This year I thought about throwing away my ham bone and forgoing the soup completely. But I just couldn't waste it. So instead, I revamped the classic pea soup recipe with some fresh ingredients for a Spring-y soup that will make your mouth water!

To make the ham broth, I put my ham scraps in the crock pot, covered it in water and let it do it's thing for about 12 hours. The meat that was left on the bone fell right off, making a great garnish for the soup. My bone made more than enough stock for this recipe, so I froze the rest.

We're currently following a Paleo style of eating, and there seems to be differing opinions on whether or not peas are allowed, since they are technically a legume. Unlike they're bean-y counterparts, you can eat peas raw, right off the plant, so I tend to lean towards them being an acceptable occasional addition to your diet.

I was worried that my kids might reject a soup bowl full of bright green goop, but I was mistaken. Even my picky four-year-old gobbled it up and praised me for it. That's unheard of around here, but I'll take it!

Try it yourself and let me know what you think.

Sweet Pea and Basil Soup
2 Tablespoons Ghee (or butter/oil)
1 cup diced onions
2 cups sliced leeks

5 cups sweet peas
4 cups ham stock (or chicken stock)
1/3 cup chopped fresh basil
salt and pepper to taste
In a dutch oven or heavy-bottom pot, heat up your Ghee. Sautée onions and leeks until soft and starting to brown. Add in stock and bring to a boil. Add fresh or frozen peas and cook about five minutes until tender. Toss in basil, salt and pepper and then using an immersion blender, carefully blend until smooth. If you use an upright blender, very carefully transfer the soup in batches and blend that way. Garnish with bits of ham or bacon and serve immediately.

1 comment:

Rachel said...

I thought for a moment that this didn't look appetizing (just because it's green) although I'd like to try it, but then my tummy growled, so maybe it looks more appetizing than I thought;) I bet it tastes good regardless!