In the cooler months, I tend to prepare a lot of soups. One of my favorites is Split Pea soup. I love the smokiness the ham adds to flavor. So, over the weekend, I picked up some fresh English peas from the market, and decided to make some Split Pea, I mean English Pea Soup Shooters.
A little about PEAS:
In the south, a more common name for “English peas” is “Green peas”. Depending on how they are processed when harvested, you may know them as “Split peas.” Each of these are from the Pisum Sativum plant.
To make the soul shooter, I removed the peas from their shell, set them aside in a bowl, then blanched them in boiling water for approximately 3 minutes. This process really awakened their vibrant, green color.
Next, I drained the peas, added them to the vegetable blender along with a few ladles of smoked turkey stock, then blended until pureed.
Once done, I poured the pea soup into little shot glasses and garnished with a few dices of sautéed, turkey ham. I like it best served at room temperature.
