Fresh Pea Soup with Ham

pea soup

Recipe & Photo Credit: http://www.foodandwine.com/recipes/fresh-pea-soup-with-ham

Ingredients

  • 1 tablespoon unsalted butter
  • 1 small fennel bulb—thick stalk discarded, bulb thinly sliced
  • 1/2 medium onion, thinly sliced
  • 2 garlic cloves, chopped
  • Kosher salt
  • 1 quart whole milk
  • 4 cups fresh or frozen peas (1 pound), thawed
  • 1/2 cup diced smoked ham hock (from one 11-ounce ham hock) or smoky ham
  • 1 tablespoon minced shallot
  • 1/2 tablespoon chopped chives
  • 1 teaspoon extra-virgin olive oil
  • 1/2 teaspoon sherry vinegar
  • Pea tendrils or baby arugula, for garnish

How to Make It

Step 1

In a large pot, melt the butter. Add the fennel, onion and garlic and season with salt. Cook over moderate heat, stirring, until the vegetables are tender but not browned, 8 to 10 minutes. Add the milk and simmer for 15 minutes. Add the peas and simmer until tender, 7 to 8 minutes.

Step 2

Working in batches, puree the soup in a blender. Strain it through a fine sieve set over a large bowl. Season with salt.

Step 3

In a small bowl, combine the ham with the shallot, chives, olive oil and sherry vinegar. Spoon the ham salad into the center of 4 bowls. Ladle the warm soup into the bowls, garnish with the pea tendrils and serve immediately.

Panzanella (Tuscan tomato & bread salad) by Jamie Oliver

Recipe and photo credit: http://www.jamieoliver.com/recipes/bread-recipes/panzanella-tuscan-tomato-bread-salad/

Panzanella

Ingredients

  • 200 g stale ciabatta loaf
  • 600 g ripe mixed tomatoes, , roughly chopped
  • sea salt
  • freshly ground black pepper
  • 1 handful small capers , drained
  • 1 small red onion , peeled and very finely sliced
  • 280 g jarred red peppers , drained and roughly chopped
  • 8 anchovy fillets in oil , drained and finely sliced (optional)
  • red wine vinegar
  • extra virgin olive oil
  • a bunch of fresh basil

Method

1. Tear the ciabatta into rough 3cm pieces and place on a tray. Leave aside in a warm place for around 30 minutes – this helps to dry it out.

2. Place the tomatoes in a bowl and season with salt and pepper. Rinse the capers, squeezing out any excess liquid and add to the bowl, along with the onion, peppers, ciabatta and anchovies, if using. Toss the mixture together with your hands, then stir in 2 tablespoons of vinegar and about 3 times as much extra virgin olive oil. Taste and add a little more salt, pepper, vinegar or oil, if needed.

3. Tear in the basil leaves, stir together and serve. Delicious with barbecued meats or roast chicken.