Fresh Pea and Pork Soup
Seize the season of fresh peas with this porcine, savory soup.
Ingredients
- 10 oz fresh peas
- 1 ham hock
- 1-3 cloves of garlic (to taste), finely chopped
- 1 shallot, separated into 0.25 c finely chopped and the rest chopped
- 1 c freshly grated parmasean
- 0.5 c dry white wine
- 1-2 tsp of turmeric (to taste)
Being green can be easy after all
Protocol
- Place the 0.25 c shallot and garlic in a 1.5 quart saucepan with several tablespoons of olive oil. Cook until soft and season with black pepper.
- Add wine, the ham hock, and enough water to cover. Add remaining shallot and bring to a simmer.
- Simmer for about an hour and a half, or until ham hock meat loosens from the bone.
- Remove hock from broth and turn off heat. Remove skin and meat from bone, and set aside.
Bringing up to a simmer, just before covering
After 45 minutes of simmering
After about an hour and a half, ham hock removed
5. Add peas and turmeric, turn heat up to medium and simmer peas for 3 minutes.
6. Use an immersion blender (or actual blender, or food processor) to create a mostly smooth texture, allowing a few peas to remain intact. Season with salt and pepper.
7. Add ham hock meat. Simmer to thicken the soup slightly. Meanwhile, slice the skin from the ham hock into thin strips and lay out on tin foil. Place skin under the broiler until crunchy; this will be a noisy process with a lot of loud popping. Salt the finished curls.
8. When soup reaches desired thickness, turn off the heat. Stir in the cup of parmesan.
9. Serve! Top with more parmesan, pickled peas, and the crispy pig skin.