May 16, 2009

Yellow Pea Soup & Basil Beer Bread


Chorizo Yellow Pea Soup & Rosmary Beer Bread

This bread recipe fell into my hands in a pile of print outs that i was sorting out last night... Today after driving around, shopping, getting things ready for the weekend i thought this would be a nice supper as i have everything at home. Bread always goes nice with a soup so i stuck my head in my pantry and found a yellow split pea bag... alreight no ham bone but a piece of chorizo... that is the soup -lol

For an unplanned meal this is very very nice. Alissa



Rosmary Beer Bread

olive oil for the baking sheet
3 1/4 cups all-purpose flour
1 1/4-ounce package active dry yeast
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
3/4 cup (3 ounces) grated Parmesan
1 12-ounce bottle beer, preferably ale
flour for the work surface
1 cup chopped Rosmary or fresh Basil

Directions

1.Heat oven to 400° F. Oil a baking sheet. In the bowl of a standing mixer on low, or in a large bowl using a spoon, combine the flour, yeast, salt, pepper, and Parmesan.

2.Add the beer and mix just until the dough comes together. Turn the dough onto a lightly floured surface. Sprinkle with the basil and knead gently just until incorporated. Shape the dough into a round loaf and transfer to the prepared sheet.



3.Bake until the loaf is lightly browned and a toothpick inserted in the center comes out clean, 40 to 45 minutes. Turn the loaf onto a wire rack. Let cool for at least 10 minutes before slicing.

Source: Real Simple



Chorizo & Split Yellow Pea Soup

2 tb Olive oil
1/2 lb Chorizo; sliced 1/2-inch
2 lg Onions; chopped
1 ts Salt
1/2 ts Black pepper
4 Cloves garlic; minced or
2 Carrots; peeled and finely chopped
2 Ribs celery and finely chopped
1 lb Yellow split peas
8 c Stock or water
1 Bay leaf
1 tsp majoram
1/2 bn Parsley; washed and chopped

Instructions

Heat the olive oil in a large pot over medium heat. Add the chorizo slices and cook until sausage is lightly browned, about 10 minutes. Remove sausage from pot with slotted spoon and reserve. Add onions, salt and pepper to pot and cook over medium low heat until translucent, about 10 minutes. Add garlic and cook 1 minute to release its aroma. Stir in carrots and celery and cook five minutes. Add potatoes, split peas, stock or water and bay leaf, majoram and bring to a simmer. Cook about 45 minutes, until peas are soft. Add back reserved chorizo slices and simmer 5 minutes to combine flavors. Stir in parsley and serve.

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