Thanks for stopping by. I’m Chef Billy Parisi and you’re watching fixmyrecipe.com.
Our new fix goes to Mary. She submitted a recipe fixed to us for Pea soup, burned in the bottom. Don’t worry this can be a common problem. Pay close attention, we’re going to fix you right up.
Mary, I don’t know about you but I’m going to put some ham in this soup. So, let’s go ahead and olive oil up this ham hawk. Put it in a baking sheet pan. We’re throwing in the oven 350 degrees about an hour and 20 minutes. This is actually perfect timing because while that ham hawk is in the oven, we can go ahead and prepare our vegetables. Once they are ready and cut in a really large pot with some olive oil, we’re going to add in and caramelize our garlic, onion, celery, carrots, and leeks. Once those vegetables are nice and caramelized, we’re simply going to add in our chicken stock, bay leaves, and our diced ham. Don’t forget about that ham hawk that’s in our oven. Take that pan out. Put it on a nice hot burner. The glaze with the little white wine then we’re going to put all that goodness right in this pot. Put a cover on it and bring it to a boil. While our soup is boiling, we got a little bit of a down time. Perfect! Let’s go ahead and dice up our Yukon gold potatoes.
All right Mary, now is the time where I’m sure you’re most nervous. Time to add in those peas. So, once it is at a boil our soup, we’re going to go ahead and add our peas. And to make sure they don’t stick and burn, you want to come back and stir that pot every two minutes. Once those peas are just about cooked, it takes about 15 or 20 minutes on high heat, while stirring don’t forget Mary, we’re simply going to add in those diced potatoes, adjust seasonings, finish it with some fresh herbs and then we’re going to let it seamer for another 20 minutes.
Mary, this just smells amazing. Pour us a bowl. Mary that is so tasty. And you saw how easy that came together. Don’t forget, if you don’t want your peas to stick all you got to do is keep stirring that pot.
Mary once again, thank you so much for writing in. If you have anymore troubles, please submit recipes my way. Don’t forget come back tomorrow, see our new feature fix of the day.
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