So, this is pretty cool! Prior to meeting Bill and Lill from AZ Bitters Lab, I made a seriously, subtle suggestion via email that maybe they try their hand applying their Bitters for our Soup of the Week. Challenge accepted! They’d never used their products for a savory, much less a soup, and spent several days coming up with this concoction! HOW COOL IS THAT? Oh, and it’s awesome!!
Pea Soup with Bourbon and Bittered Crema
(based on a recipe by Jeff Mauro, Food Network)
• 2 TBS olive oil
• 3 stalks celery, chopped
• 2 parsnips, peeled, chopped
• 1 onion chopped
• 2 sprigs fresh oregano
• 2 sprigs fresh thyme
• 2 bay leaves
• 2oz Booker’s bourbon
• 1 lb split peas
• 8oz smoked ham
• 8 cups chicken broth
• ½ cup Mexican crema combined with 8 dashes of AZBL Orange Sunshine bitters
1. Sautee celery, parsnips, onion in oil for 15 mins
2. Season with salt and pepper
3. Add oregano, thyme, bay leaf and sautee for 3 mins
4. Turn off heat, add bourbon, return to simmer for 3 mins
5. Add peas, ham, stock and cook for 1 hour. Adjust seasoning as needed
6. Pull ham and bay leaves, then blitz soup with an immersion blender until creamy
7. Chunk up ham into ¼” cubes and return to soup
8. Serve soup with a garnish of the bittered crema swirled on top
Leave a Reply