SWEDISH YELLOW PEA SOUP (EMERIL LAGASSE)
Sounds good and economical too! Be careful not to salt the soup too soon; because ham hocks are so salty, the soup may not need any added salt. And of course, I would add some minced garlic as well. One reviewer from the other site suggested adding some mustard into the stock. (to taste?) Also, her Swedish grandmother mashed 2/3 of the peas only and a third left alone for some texture. From Food Network, Emeril Lagasse, 2004. Posted for ZWT 2010.
Provided by Scoutie
Categories Scandinavian
Time 3h55m
Yield 2 quarts, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a soup pot or large saucepan, heat the vegetable oil over medium high heat.
- Add the onions, celery, and carrot and saute until tender, about 4 minutes. Add the ginger and cloves and cook for 1 minute.
- Add the ham hocks and water and bring to a boil. Cover, reduce heat to a simmer and cook for 1 to 1 1/2 hours, or until hocks are beginning to get tender.
- Add the peas and black pepper and continue to simmer for 2 hours. Remove the ham hocks and set aside to cool slightly.
- Puree the soup in a blender, or use an immersion blender, working in batches if necessary.
- Return the soup to the pot and keep warm until ready to serve.
- If the soup seems too thick, thin with a bit of water.
- Taste and adjust seasoning if necessary.
- When the salt pork is cool enough to handle, remove any visible fat or gristle and discard. Shred the meat and garnish each serving with some of the meat.
SWEET PEA SOUP
Provided by Emeril Lagasse
Time 1h5m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a soup pot, cook bacon until crispy, remove to paper towels to drain, and reserve for garnish. Add oil and flour to pot and cook for 3 minutes, stirring. Add leeks and cook 3 minutes. and add stock. Bring to a boil, reduce heat and simmer for 30 minutes. Add peas and cook 5 minutes. Using an immersion blender, puree soup in the pot; or pour soup into a food processor or blender, process until smooth and return to pot. Stir in cream and adjust season, to taste, with salt and pepper. Ladle soup into a warm tureen and serve garnished with and chives.
SWEDISH YELLOW PEA SOUP
Provided by Suzanne Hamlin
Categories dinner, soups and stews, appetizer, main course
Time 1h
Yield 8 servings
Number Of Ingredients 7
Steps:
- Rinse the peas in a colander under cool running water. Put them in a large, nonreactive bowl and cover with water by 2 inches. Let soak uncovered in a cool place overnight.
- Put the peas and soaking water into a heavy 6-to-8-quart pot. Add water to cover again by 2 inches. Bring to a boil over medium heat, and let boil two minutes. Skim off and discard any foam and skins that rise to the top.
- Stir in the chopped onion. Cut the piece of bacon crosswise into two pieces, and add to the pot with 3 tablespoons fresh marjoram or thyme leaves, stripped of stems and chopped.
- Let the soup boil gently for 40 to 90 minutes until it becomes very thick and buttery yellow. Whole peas will take longer and will be soft but still whole when cooked. Split peas will take a shorter time to cook and will almost disintegrate. If the soup becomes too thick, add more water.
- Remove the pot from the heat. Remove the two pieces of bacon, and cut off and discard the rind. Cut the bacon crosswise into 1/2-inch slices. Reserve.
- Stir the soup well, and season with 2 to 4 tablespoons mustard. Add salt, if necessary, and black pepper. Add more fresh thyme or marjoram if desired.
- Serve with soup in shallow bowls with slices of bacon on the side. Pass additional mustard to stir into the soup. In Sweden, this soup, called artsoppa, is served with crisp rye bread covered with grated vasterbottem, a sharp, hard cheese. Aged cheddar and Parmigiano Reggiano are good substitutes.
Nutrition Facts : @context http, Calories 294, UnsaturatedFat 14 grams, Carbohydrate 12 grams, Fat 23 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 8 grams, Sodium 402 milligrams, Sugar 5 grams, TransFat 0 grams
SHEPHERD'S PIE - EMERIL LAGASSE
Make and share this Shepherd's Pie - Emeril Lagasse recipe from Food.com.
Provided by Ms. DMAC
Categories One Dish Meal
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Lightly grease a 6-cup baking dish and set aside.
- Melt 2 tablespoons of the butter in a large saute pan over medium high heat. Add the lamb and cook until starting to brown, about 3 minutes.
- Add the onions, carrots, 3/4 teaspoon salt, and 1/2 teaspoon of the pepper, and cook, stirring, for 2 minutes. Add the mushrooms and bay leaf, and cook, stirring, until their liquid is almost all gone, about 4 minutes.
- Add the tomato paste and cook, stirring, until starting to color, about 1 to 2 minutes.
- Add the flour and cook, stirring, for 1 minute. Gradually add the stock and Worcestershire sauce, and bring to a boil.
- Reduce the heat to medium-low, cover, and simmer until thickened, about 20 to 25 minutes.
- Preheat the oven to 400 degrees F.
- Meanwhile, place the potatoes in a medium pot and cover with salted water by 1-inch. Bring to a boil and cook until tender, about 10 minutes.
- Drain in a colander and return to the pot.
- Over low heat, mash the potatoes with a potato masher.
- Add the remaining 2 tablespoons of butter, 3/4 teaspoon of salt, 1/2 teaspoon of pepper, and nutmeg, and mash to incorporate.
- Add the heavy cream and mix well. Remove from the heat.
- Remove the pot with the meat from the heat. Remove the bay leaf.
- Spoon into the prepared dish and top with the mashed potatoes, smoothing the top.
- Sprinkle the cheese over the top and bake until browned and bubbly on top, 10 to 15 minutes.
- Remove from the oven and serve immediately.
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