Daily Soup Cookbook
by Leslie Kaul, Bob Spiegel, Peter Siegel, Carla Ruben, and Robin Vitetta-Miller
Gothamist has always liked split pea soup. We aren't sure if we've ever been to Andersen's, the official temple of split pea soup located on the way to Hearst Castle, but we've heard about it so many times it feels like we have. This split pea recipe, from New York's Daily Soup chain, is rich and satisfying. It makes enough so that you can eat a bowl when you make it and have 4 quarts left over to freeze for later. The bright green color reminds us of spring, but the fact that we want hot soup reminds us that it's not. Of course, the Daily Soup cookbook provides recipes for literally hundreds of mouthwatering soups, including Jamaican Pumpkin, Roasted Eggplant Parmesan, Shrimp & Scallop Ceviche, Corn Chowder with Cilantro, and even dessert-like soup like White Gazpacho with Almonds and Grapes.
Not cooking? Visit your local Daily Soup. What's your favorite source for soup, pea or otherwise?
Daily Soup's Pea Parmesan
8 cups peas (if you use frozen peas, this is 2 bags)
2t kosher salt
6T unsalted butter
1L spanish (white) onion, chopped
2 leeks, well rinsed & chopped
2 carrots, peeled & chopped
2t dried thyme leaves
2 bay leaves
6 c. (about 1.5 tetra-paks) Vegetable Stock (they provide a recipe; here's a good one)
1 3-inch piece parmesan rind
1/4 t ground white pepper
1/4 t. ground nutmeg
1/2 c. grated parmesan cheese
1t fresh minced garlic
bread & cheese for crouton garnish (if desired)
1. Blanch the peas in boiling water for 2 minutes. Set aside 2 c. of peas and puree the other 6 cups. Go ahead and recombine them and set aside.
2. Melt 2T of the butter in a large stockpot over medium heat. Add the onions, carrots, & leeks and allow to sweat for 4 minutes, until tender.
3. Add the thyme & bay leaves and stir to coat the vegetables.
4. Add the stock & parmesan rind & bring mixture to a boil. Reduce heat, partially cover, and simmer for 20 minutes.
5. While the soup simmers, grate the parmesan (if you haven't already done so to get the rind) and make a bechamel to thicken the soup. Scald the milk by heating it in a small saucepan just until bubbles appear around the edges. In a separate pan, melt the remaining 4 T of butter over low heat, add the flour until a thick, pale roux forms, stirring constantly with a wire whisk. Gradually add the milk, stirring constantly. Simmer until sauce thickens & reduces by half. Stir in the remaining teaspoon of salt, the white pepper, and the nutmeg, and set aside until ready to use.
6. Once the 20 minutes is up, remove the rind and the bay leaves. Add all the remaining ingredients (peas, bechamel, parmesan, garlic) to the soup and simmer for 1 minute.
7. Serve with cheese toasts or cheese sandwiches. Yum!
8. To freeze extras: chill leftovers in refrigerator, then transfer 1 or 2 portion amounts to Ziploc freezer bags or other freezer-safe containers and freeze.