Aromatic Fresh Pea Soup
with a Hint of Spice
New World Farms
2-3 ounces pancetta
or bacon
To prepare the spice blend, combine all ingredients
and mix well. Set aside.
1½ pounds New World
Farms* fresh shelled
English peas
Heat a medium-size pot over medium heat. Add
pancetta or bacon and cook, stirring, for 5 minutes.
5-6 ounces fresh trimmed
French beans
Add peas, beans and 2 tablespoons spice blend.
Cook over medium heat, stirring, for 2-3 minutes.
4 cups chicken stock
(regular or low sodium)
1 bay leaf
Salt and pepper
Add chicken stock and bay leaf. Cook, covered, until
the peas and beans are tender, about 7-8 minutes.
Remove the pot from the stove and let cool for
about 1 hour.
SPICE BLEND
2 teaspoons sugar
4 teaspoons curry powder
1 teaspoon garam masala
1 teaspoon ground cumin
1 teaspoon ground
black pepper
Discard the bay leaf. Transfer the mixture to a
blender and puree.
Pour the soup back into the pot and heat until
warm. Season to taste with salt and pepper. Add
more spice blend if desired. If you prefer a thinner
soup, add more chicken stock. Makes 6 servings.
* Brands may vary by region; substitute a similar product.
1 teaspoon ground turmeric
¼ teaspoon garlic powder
Jalapeño Cornbread
Rupari Foods
4 tablespoons honey
2 sticks ( 8 ounces) butter
1 cup all-purpose ;our
1 cup corn ;our
1 cup cornmeal
2 tablespoons
baking powder
1 teaspoon sugar
3 large eggs
1 cup canned creamed corn
1 cup milk
½ cup sour cream
4 jalapeños, seeded
and chopped
1 cup shredded pepper
jack cheese
Pinch of salt
8- to 10-inch cast iron
frying pan
Warm honey and butter in a small saucepan over
medium heat until the butter is melted.
In a bowl, combine ;our, corn ;our, cornmeal,
baking powder and sugar.
In another bowl, whisk together half of the honey
butter mixture with eggs, corn, milk and sour
cream. Slowly add to the dry ingredients, stirring
continuously. Stir in jalapeños, cheese and salt.
Lightly spray the frying pan, then place it on the
middle shelf of the oven. Preheat oven to 425°F.
Pour the batter into the hot pan and bake for
25-30 minutes, or until the top is lightly browned
and a toothpick inserted in the center comes out
clean. Remove from the oven and let cool for
10-15 minutes. Brush with the remaining
honey butter.
Serve with Tony Roma’s ribs. Makes 4-6 servings.
This dish is a delicious complement to Tony Roma’s ribs.
Soups & Sides 59
