Serving: Serves 8 Total preparation time: 2.5 hours plus overnight soaking for the peas
To celebrate maple syrup season, we had a slightly... crazy idea: combining maple syrup and Appalachian truffle-flavored oil. The result? Not great!
So we searched hard for a recipe that would combine the taste of maple and Appalachian truffles with the voice: maple and Appalachian pea soup! Enjoy!
INGREDIENTS
- 1 1/2 cups yellow peas
- 6 cups of water for soaking the peas
- ½ packet of 125 g pancetta
- 2 tablespoons of butter
- 2 cups finely chopped onions
- 2 cups diced carrots
- 1 cup diced celery
- 6 to 8 cups of maple water (if it is not in season, you can buy some from the Maple 3 company)
- 3 bay leaves
- 2 tsp savory
- 2 tsp celery salt
- A drizzle of Appalachian truffle-flavored oil
INSTRUCTIONS
- Soak the peas in 6 cups of water overnight. Drain and set aside the next morning.
- In a large casserole dish, melt the butter and add the onion, carrots, celery, and bay leaves. Cook for 5 minutes.
- Add the peas, 6 cups of maple water, and pancetta to the pot. Bring to a boil and simmer for 2 hours, or until the peas are tender.
- Remove the pot from the heat and remove the bay leaves. Add the savory and celery salt and stir.
- Take 2 cups of the pea soup and blend in a food processor or blender until pureed. Feel free to add maple sap to dilute and make blending easier.
- Return the 2 cups of pureed pea soup to another pot and heat over low heat.
- Add a little maple water to dilute to the desired consistency. Return the remaining soup to this new pot and reheat to the desired temperature.
Serve individually in bowls and add a nice drizzle of Appalachian truffle flavored oil as a finish.
