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Thyme-Scented Split Pea Soup Thyme-Scented Yellow Split Pea Soup with Ham Potato Rosemary Bread Apple Celery Salad in Lettuce Cups
Brandy Alexander Shakes Langues de Chat
I love to make this soup right after the holidays. It is warm and satisfying without being too rich, and it smells heavenly. I have such wonderful sources for bread here in the Bay Area, and I like the Potato Rosemary Bread from Grace bakery with this menu. You can substitute your favorite crusty loaf, or it is delicious if you make it yourself. The scent of freshly made bread in the house will have your guests swooning as they walk through the door. I think the Apple-Celery Salad complements the soup perfectly. It is cool, crisp and refreshing, with a little tang from the mayonnaise. Brandy Alexander Shakes are reminiscent of the holidays but not terribly sweet, and the Langues de Chats provide a perfect, simple accompaniment.
Serves 6.
Thyme-Scented Yellow Split Pea Soup with Ham
2-3 tablespoons extra-virgin olive oil 1 onion, finely chopped 2 cups carrots, cut into ½” cubes 1 pound dried yellow split peas, rinsed 1 quart chicken stock 1 quart cold water 1 teaspoon dried thyme 8 ounces, more or less, cubed cooked ham Kosher salt Freshly ground black pepper
Sauté onion in olive oil until golden, about 5 minutes. Add carrots, split peas, chicken stock, water and thyme. Simmer slowly about 1 hour. Add the ham and simmer 15-30 minutes more, or until peas are very tender. Season to taste with salt and pepper.
Serve with Potato Rosemary Bread or another crusty bread of your choice.
Apple Celery Salad in Lettuce Cups
3 sweet apples, coarsely chopped 1 teaspoon fresh lemon juice 3 ribs celery, thinly sliced ½ - ¾ cup mayonnaise, depending on taste and size of apples 1 head Bibb or Boston lettuce, washed and separated into leaves ¼ cup chopped, lightly toasted walnuts (optional) 4 ounces crumbled blue cheese (optional)
Toss the apples with the lemon juice. Combine apples, celery and mayonnaise. Chill at least 30 minutes. Serve in lettuce cups.
Optional: top each serving with a sprinkling of toasted walnuts or crumbled blue cheese or both.
1 quart premium vanilla ice cream (In my opinion, Häagen-Dazs makes the creamiest shakes ever) ¼ cup brandy ¼ cup chocolate liqueur
Put half of ice cream, 2 tablespoons brandy and 2 tablespoons chocolate liqueur in blender and whirl until blended. Divide among 3 large or 4 small glasses. Prepare the remaining ingredients in the same fashion. You can prepare this up to several hours ahead of time and freeze in an airtight container until time to serve.
1 stick (½ cup) butter ½ cup sugar 1 teaspoon vanilla 4 egg whites ½ cup flour
Preheat oven to 450 degrees.
Cream butter and
sugar until light and fluffy. Beat in vanilla. Add egg whites, one at
a time, mixing well after each. Sift flour over the mixture and gently
fold it in. Put mixture into a pastry bag fitted with a small, plain
tube. Pipe two-inch lengths, about ½” wide onto a cookie sheet lined
with parchment. Bake about 4 minutes, until edges turn deep golden. |
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Copyright © 2008 by Charlotte Rose. All rights reserved. |
