Green Pea Soup With Pastina
|Onion||1 Large, chopped fine|
|Carrot||1 Large, chopped fine|
|Celery stalk with leaves||1 , chopped fine|
|Chicken stock||3 Cup (48 tbs)|
|Peas||3 Cup (48 tbs) (Fresh Or Frozen)|
|Finely chopped thyme/1/2 teaspoon dried thyme||1 Teaspoon (Fresh)|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Pastina||1⁄2 Cup (8 tbs)|
|Freshly ground black pepper||To Taste|
1. In a saucepan, add the onion, carrot, celery, and 2 tablespoons of butter. Cover loosely with a piece of wax paper and cook gently until vegetables are limp, about 3 minutes. Stir a few times, and make sure the vegetables do not brown.
2. Transfer the vegetables to a large pan or a casserole with a lid. Add the ham, chicken stock, peas, and thyme and let the soup come to a fast boil. Lower the heat, cover loosely, and simmer for 30 minutes or until the vegetables are tender.
3. Let the soup cool just enough to handle. Remove the ham and put the pea soup through a food mill. Turn, turn, turn, turn, until only the skins of the peas are left in the food mill. Return the soup to the pot in which it cooked. Slowly add the cream and heat just to the boiling point. Keep hot.
4. Bring 8 cups of water to a rolling boil. Add salt and pasta and cook for 10 or 12 minutes until the pasta is cooked al dente. Drain well and return the pasta to the pan in which it cooked. Add remaining butter and mix well, then add the pasta to the soup. Taste, and adjust the seasoning.