Friday, October 28, 2011
Witches' Puss (Pea, Kale, and Mozzarella Soup)
Finally a little fall in Texas! Just in time to make it really feel like Halloween weather.
This is just my favorite pea soup recipe with a bit of thawed frozen kale added in. It's the only way I can sneak kale into my husband so I'm betting it would work on kids too. If you have any youngin's going trick or treating on Monday, this would be a great way to get some food into them before the sugar orgy.
Pea Soup with Fresh Mozzarella and Kale
*You can adjust the thickness of the soup by leaving some of the stock out of the blender (use a strainer or spider to pull out all the veg), blending all the veg and cheese together first before adding all the rest of the stock to suit your preferences.
2 tablespoons olive oil
4 shallots, thinly sliced
2 green onions (can sub fresh basil, parsley, mint or whatever herb you have on hand)
4 cups low sodium chicken stock
2 (10 oz) packages frozen peas
1/2 cup chopped frozen kale, thawed, optional
1 large ball fresh mozzarella, broken into small pieces
Heat a large pot over medium heat. Add olive oil, allowing to warm though, then the shallots. Season with salt and pepper and saute for 5-6 minutes until softened. Add green onions and chicken stock, cover and bring to boil. When boiling, add the peas and kale and lower the heat, allowing to cook just until the peas achieve that bright green color - about 3 minutes. Remove from heat, and allow to cool for twenty minutes before blending. Discard the green onions and transfer the peas, shallots and kale using a slotted spoon to a blender. Add half of the chicken stock, and carefully blend (CAREFUL WHEN BLENDING HOT LIQUID - PULL OUT THE PLASTIC CENTER FROM THE TOP TO ALLOW STEAM TO ESCAPE AND COVER LOOSELY WITH A KITCHEN TOWEL OR ELSE YOU'LL WIND UP WITH PEAS SOUP ON YOUR CEILING. TRUST ME - I'VE DONE IT.) Add as much of the leftover stock as you'd like to reach the constistancy you're happy with, then add in half of the mozzarella pieces blending in to incorporate. When happy, put back in the large pot and cook over low heat, until warmed through. Serve with extra mozzarella pieces sprinkled on top.