Saturday, January 12, 2013

split-pea soup, immersion blender

Emeril Lagasse wants his chefs to make soup, which is something he always judges a restaurant by. He says it’s about depth, flavors, and passion.  

SOUP - Locally, Amalfi's Restaurant makes good soup. Last time we were there, I asked our regular server how many people order the soup. On their lunch specials, the entree comes with the soup-of-the-day or salad. She replied that she didn't think that 5% of the customers ordered the soup. 

Why? It's pure comfort food and it's so healthy. As you can tell from some of my previous posts, I don't understand most humans.

In fact, although it may not be popular with most humans, I really want to operate a soup truck. I've dreamed about having a food truck for many years. A few years back, I made a $5,000 deposit on a food truck but got scammed.  He scammed several people, it went to court, and we got some of our money back from him. I still receive small checks from the Ashe County district-attorney's office. In distance, I was the closest person who got scammed, some people were several states away and had made larger deposits.

Here's a link for Paula Deen's split-pea soup. 
Mine was different in that I cut up a ham steak, added two chopped potatoes, and of course, I used Simply Organic's Garlic and Herb's.

The soup turned out luscious, I added the bacon bits on top for the photo effect, but the soup  doesn't need 'em, the ham-steak flavor comes through.
If you like really silky soup, take the extra step of pureeing the peas once they have softened. I just bought this refurbished Immersion Blender and Chopper from Ebay. Oh, I love it! The 350-watts easily ground up the ham steak chunks too.

Bon Appétit 350-Watt Immersion Blender with Chopper BowlThis handheld blender works perfectly for mixing and pureeing hot and cold liquids, making it a great choice for soups, shakes, baby food, sauces and frosting. You can also whip cream, whisk eggs, blend pancake batter or prepare the perfect gravy. Use the chopper attachment to cut and chop vegetables — it even makes preparing salsa a cinch. This may just become your favorite kitchen gadget! 

Mike was my prepper, using the chopper for celery, onions, carrots, and potatoes. 

We've got some newly hatched babies. I love to watch the interaction of MamaHen and her chicks.

BlueBoy is looking good. blue-laced red wyandotte rooster.

The weather was awesome today, In JANUARY, I've got on short sleeves. We're watching the NFL Denver/Baltimore football game in Denver and the wind-chill factor is one degree.

The Alpine girls are still here.

Big buddies - Ancho and Tank.

Tank, Ancho, and Bordy.

BarbaraJean has been a bad dog. Every now and then she kills a bird, one of our poultry birds. I think that is a mutilated young guinea. She was down in a muddy embankment and I didn't want to break another ankle to see what it was for sure. She lays by her kill, and dares Jack or any other critter to get near her, if they come close, she acts aggressive. She only does this rarely. I have no idea what instinct drives her to do this and she may only do it every several months. I think her full sister, Bertha, at Buttermilk Acres behaves the same way.


Charlotte Crawley said...

I have just started enjoying soup the last 5 years. Before I just turned my nose up. I don't know what brought on the change.
My son-in-laws dream is to have a restaurant that is a soup kitchen. He loves making soups.
Love the animal pictures. Not the dog that killed a guinea. I was always told once they killed a chicken, you can't make them stop.

Joanna@BooneDocksWilcox said...

Charlotte, I hope your son-in-law gets his soup kitchen.

Mary Ann said...

Barbara Jean is like our Lilly Ann. She'll go along fine for a few months, then kill, and she guards it the same way! Woe betide anyone who comes near "her" chicken.

Joanna@BooneDocksWilcox said...

Mary Ann, after a few months, we'll think she's outgrown it, then she out of the blue she'll do ot again.