When it's smoking it's cooking... When it's black, it's doneIt truly is a dangerous kitchen

Danger Kitchen Online Cookbook available.


Serving Soup to Nuts for... oh... a couple of weeks now anyway.


Danger Kitchen Pea Soup
Pea Soup As Thick As Fog



     Pea Soup is one of life's simple pleasures, like a glass of wine. Like wine, pea soup can have an infinite number of incarnations, and pea soup recipes can be the topic of heated debate. Pea soup is, after all, an emotional issue. Because of this, I've included a few alternatives to my own recipe. Danger Kitchen Pea Soup is not the definitive pea soup. It's MY pea soup recipe, and if you don't like it you can go take a...

     Sorry!    Make some pea soup and relax. This is the perfect time of year for this kind of comfort food. It's guaranteed to alleviate cabin fever... And if you do anything in your life... Try the lamb shanks cooked in pea soup. It's a good thing



This is a Danger Kitchen original recipe.


Ingredients

> 1 pound dried split peas.
> 1 to 2 smoked pork hocks.
> 6 cups boiling water or chicken or pork stock.
> 2 large onions chopped.
> 2 large stalks celery chopped.
> 2 large carrots chopped.
> 2 large or 6 small potatoes chopped.
> 1 bunch of parsley minced.
> 4 to 6 cloves garlic minced (or as much as you can stand).
> Fresh ground black pepper.
> 2 tsp dried thyme.

How

> Put the peas in a 5 1/2 quart or larger crock pot.
> Put in the pork hock(s) and pour on 6 cups boiling water.
     Pour the water over the hock. It helps release the flavor.
> Chop the celery and add to the pot.
     Keep the pot covered between each addition to keep the ingredients warm.
> Chop the onions and add to the pot.
> Mince the parsley and garlic and add to the pot.
> Cut up the potatoes and add to the pot.
     Leave the skins on the potatoes. It's more nutritious (easier).
> Chop the carrots and add to the pot.
> Add the thyme and plenty of black pepper.
> Mix all the ingredients together thoroughly.
> Cover and cook on low for 8 or 10 hours.
> Remove the hocks, chop and return to the pot.
     Not the bones... Duh! Chop the skin and everything.
      Don't be a wuss... It's good for ya!

> Mash the soup thoroughly with a potato masher and stir to a chunky consistency.
> Cook another hour or so and then turn off the pot.
> Serve anytime during the next few hours or cool and refrigerate.
> Serve with croutons (good home made ones) and or crumbled bacon fried crisp.
     Just in case you skimped on the pork hocks.
> Add a Cabbage Salad, Herb Bread or House Bread and cold beer or wine and you got one heck of a meal.

Optional

> Pretzels go well with pea soup. Use hard pretzel nuggets or pieces for croutons.
> Add white wine to proper consistency after cooking.
> Garnish with minced fresh parsley.
> Top with shredded cheddar cheese.
> Top with grated parmesan cheese.
> Put a blob of sour cream in the center of the bowl when serving.
> Put lamb shanks in the pot for the last four hours of cooking.
     If you try anything... try this one.




Recommended Beer: Xingo (Shin-goo)

     Xingu is a black or "Escura" lager from the Caccador Brewery in the state of Santa Caterina, Brazil, 600 miles southwest of Rio. It's a recipe developed by Alan D. Eamer and is based on those made by the Indians inhabiting the area surrounding the Xingu River. Visit the official Guiness website It's a rich creamy brew so dark it looks like Coke in a pilsner glass. The taste is surprisingly light and slightly sweet for such a dark beer.
One expects the bitter kick of Guinness Stout, but receives a gentle Oktoberfest or Bock beer caress instead. The colorful label features artwork by Maine Artist Eric Green and features a Txukahemei warrior with a lip disk and a background based on an antique map if the Xingu River. Xingu can be difficult to find, but its work asking for. If you have no luck finding it, call Caparra Sales Co., the distributors. They are located in Randolph, Massachusetts. They can be reached at
(617) 986-2337.
Even if you don't make the soup... Try the beer. For those interested in brewing their own... try stoutbillys.com for a recipe.



Danger Kitchen 1
     Put the peas in a 5 1/2 quart crock pot. Use a larger pot if you have one. The 5 1/2 is just barely large enough.


     Pour boiling water over the pork hocks. This helps release the flavor of the pork hock. Turn the pot on high for the first few minutes while you're preparing the rest of the ingredients. Keep the pot covered as you add each ingredient.
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Danger Kitchen 3
     This is the proper quantity of vegetables. Add more onions, or use red onions as necessary.


     Slice the celery in half lengthwise and then slice thinly crosswise. .
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Danger Kitchen 5
     Slice the onion in half from side to side. Slice each half thinly, retaining the position of each slice. Turn the slices 90 degrees and slice thinly again into fine pieces. This is a quick and easy way to chop onions. .


     Fold the bunch of parsley in half, keeping the stems on. They're tender and have as much flavor as the leaves. Squeeze the parsley into a thin bunch and slice thinly. The tighter you squeeze the parsley, the easier it is to mince. Don't worry, it fluffs back up again.
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Danger Kitchen 7
     Potatoes are fine with their skins on. Trust me... You won't notice the difference. The skins seem to add a bit of flavor and texture.


     This is what the whole mess should look like before mixing all the ingredients thoroughly. Notice how full the little 5 1/2 quart pot is. Grind on lots of pepper. Use good quality dry thyme. I like Spice Islands brand. Use fresh if you can get it of course. .
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Danger Kitchen 9
     Pea soup is an acquired appearance. The taste is great but the look can be tough. This is what Danger Kitchen Pea Soup looks like when done. Thick... Chunky... More colorful than normal pea soup. Bubbling slowly like lava, and hardening like roof tar when cool. It's soup with a lot of character. Enjoy!

  Other Pea Soup Recipes Online  


Curried Pea Soup


Green Pea Soup (St. Germaine) - Recipes from 1896


Spicy Black-eyed Pea Soup


Irish Fresh Pea Soup


Roberto Donna's Cisra ( Chick Pea Soup with Sweet Garlic Toasted Bread )



  Remember... It truly is a dangerous kitchen