This soup is seriously....so.good.
Recipe from Chef Kent Andersen from The Chef's Table in Orem, UT
- 3 Tablespoons Olive Oil
- 1 Onion, Small dice
- 3 14.5-oz cans diced tomatoes
- 2 Cups Chicken Stock
- 1.5 Cups Heavy Whipping Cream
- 1 Cup Basil Pesto (make your own - basil, EVOO, parmesan cheese, and pinenuts blended in a food processor) or buy some...
- Salt and Pepper, to taste
Heat oil in a medium large soup pot. Add onions and cook over moderately low heat until completely translucent. Add tomatoes and allow to warm to a simmer. Add chicken stock. Bring to a simmer and allow to simmer for 15 minutes to allow for interchange of flavors.
Add whipping cream. Add pesto.
Blend to desired consistency in a food processor or blender. Adjust seasoning with salt and pepper.
Classic Split-Pea Soup
Adapted from Real Simple, best recipes
1 ham hock
2 32-ounce-containers chicken broth
1 pound green split peas
2 large carrots, chopped
2 stalks celery, chopped
1 large onion, chopped
2 cloves garlic, chopped
1 bay leaf
1 teaspoon dried thyme
1 teaspoon Kosher salt
Rinse the ham hock and place it in a large saucepan or Dutch oven along with the broth, split peas, carrots, celery, onion, garlic, bay leaf, thyme and 1 teaspoon salt. Bring to a boil. Reduce heat and simmer, covered, stirring occasionally, until the vegetables are very tender, 3 to 3-1/2 hours. (I think I'll just throw mine in the crockpot and cook on low all day)
Remove and discard the bay leaf. Transfer the ham hock to a plate and let sit until cool enough to handle, at least 10 minutes. Shred the meat (there won't be a lot) and stir it into the soup.
Serve warm with crusty bread.