Split Pea Soup A La Julia Child Recipes

HEARTY SPLIT PEA SOUP

Steps:

• In a Dutch oven, combine all ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until peas and vegetables are tender.

SPLIT PEA SOUP

Steps:

• In a large stock pot, cover peas with 2 quarts cold water and soak overnight. If you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.
• Once peas are soaked, add ham bone, onion, salt, pepper and marjoram. Cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally.
• Remove bone; cut off meat, dice and return meat to soup. Add celery, carrots and potatoes. Cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender.

SPLIT PEA SOUP A LA JULIA CHILD

Steps:

• For the stock, put the ham hocks in a kettle with water to cover by 2 inches.
• Make an herb bouquet with washed cheesecloth, using the bay leaves, thyme and cloves or allspice.
• Put this in the pot, along with the carrots, onions and celery.
• Simmer 3 to 4 hours with the kettle cover slightly open.
• Or, simmer in crockpot for 8 hours on low.
• Skim occasionally.
• Strain and degrease.
• Easiest way to degrease is to make ahead and chill, remove fat when cold.
• Freeze if you want.
• To make the soup, set a saucepan over medium heat and melt the butter.
• Saute the vegetables, stirring, for 5 minutes.
• Blend in the flour and cook, stirring for 3 minutes.
• Remove from the heat and cool briefly, blend in the hot ham stock and the split peas.
• Bring to a simmer, stirring.
• Cover and cook about 45 minutes until peas are tender.
• Salt and pepper to taste after 1/2 hour of simmering.
• When cooked, mash or puree the soup depending on the consistency you want.
• Garnish with homemade croutons or sauteed ham bits if desired.

CREPE BATTER A LA JULIA CHILD

Steps:

• 1 Crack eggs into a blender container. Add milk, 1 cup cold water and salt. Blend to mix. Add flour and butter. Blend 1 minute, scraping down sides of container if necessary. Cover; refrigerate 2 hours or up to 24. (Leave in the blender container if desired.).
• 2 Heat an 8-inch well-seasoned crepe pan or nonstick skillet over medium-high heat until hot. Dip a paper towel into a little vegetable oil; carefully wipe it over the inside of the hot pan. Set the pan over the heat to heat the oil. Pour in a generous 2 tablespoons batter. Immediately pick up the pan and swirl it gently to coat the entire bottom evenly with the batter. Pour any batter that does not adhere to the pan back into the container of batter. Return the pan to the heat; cook until set, light brown and little beads of moisture are visible on the surface, about 30 seconds. Use a heatproof spatula to help loosen and flip the crepe. Cook the second side to brown it lightly, about 30 seconds more.
• 3 Transfer the cooked crepe to a covered baking dish. Keep warm in a low oven while you cook the remaining crepes. Top each crepe with a couple of tablespoons of the desired filling. If using the Florentine filling, roll up the filled crepes and serve sprinkled with chopped parsley.
• SUGGESTED FILLINGS:.
• Florentine: Heat 1 tablespoon olive oil in a large nonstick skillet. Add 1 halved, thinly sliced onion; saute until golden, 5 minutes. Add 2 cups chopped mushroom caps; cook until golden, 4 minutes. Stir in 2 bags (6 ounces each) spinach and 2 finely chopped cloves garlic (add spinach in batches if needed). Cook and stir until the spinach just barely wilts, about 3 minutes. Transfer to a plate to cool. Stir in 4 ounces crumbled goat cheese, and salt and pepper.
• Jam and creme fraiche: Spread hot crepe lightly with a scant tablespoon of creme fraiche. Top with dollops of your favorite jam; smooth with a rubber spatula. Fold crepe into quarters. Sprinkle with confectioners' sugar.
• Caramel and banana: Spread hot crepe lightly with a scant tablespoon of caramel sauce or Mexican cajeta. Top with sliced bananas. Fold crepe into quarters. Top with more caramel and banana slices and sprinkling of confectioners' sugar.

BRAISED ONIONS A LA JULIA CHILD

Steps:

• If you are using fresh pearl onions, they are easier to peel if you blanch them in boiling water for 30 seconds and then run them under cold water to cool.
• If you are using frozen pearl onions, make sure they are defrosted and drained.
• Heat the butter and oil in a large skillet and add the onions to the skillet.
• Saute over medium heat for about ten minutes, rolling the onions about so they brown as evenly as possible without breaking apart.
• Pour in the stock, add the herbs, and cover.
• Simmer over low heat for about 40 to 50 minutes until the onions are perfectly tender but retain their shape and the liquid has mostly evaporated.
• Remove the herbs, season with salt and pepper to taste, and serve.