Chef Demo: Shrimp Bisque and Creamed Split Pea Soup

Shrimp Bisque

 

   

Ingredients

(1/2 recipe from Culinary Foundations, Wayne Gisslen)

 

 

Preparation

 

 

Yields: Approximately 2 quarts

 

Chefs Notes:

 

Creamed Split Pea Soup

 

 

Ingredients

(1/6 recipe from Culinary Foundations, Wayne Gisslen, inspired)

1 ounce salt pork

10 teaspoons onion, small dice

5 teaspoons celery, small dice

5 teaspoons carrot, small dice

1 quart ham stock

1/6 ham bone or ham hock

1/2 pound green split peas, dried

Sachet Ingredients:

          1/6 bay leaf

          1 clove

          1 peppercorn

Salt, to taste

Pepper, taste 

 

Preparation

Cut the salt pork into fine dice. Saute the salt pork slowly in a heavy saucepot on low heat to render the fat. Do not brown the pork. Add the mirepoix and sweat in the fat until the vegetables are slightly softened. Add the ham stock and ham bone. Bring to a boil. Rinse the split peas under cold water. Drain in a strainer and add to the stock. Add the sachet. Cover and simmer until the peas are tender; about one hour. Remove the ham and sachet. Pass the soup through a food mill. Bring the soup back to a simmer. If it is too thick, bring it to proper consistency by adding additional stock. Season to taste.

If a ham hock was used, trim off the meat, dice it, and add it to the soup to finish.

 

Yields: 1 quart

 

Chefs Notes: If a less creamy version of this soup is preferred, only pass half of the soup through the food mill, or skip that step in its entirety. Especially if left in a more rustic state, a very common garnish for this soup may be additional chopped ham or fried bacon bits, crème fraiche or sour cream, and chopped scallions. Hot sauce is often used to finish on an individual basis, to attain a desired level of heat.