Local Entertainment Headlines | | June 24 - June 26: Live on King Street, Shake the Lake & more View More |  | | Jessica Omdahl | | | Fireworks shows cap holiday traditions and celebrations in several area communities. View More | | | Shayna Mace from Madison Magazine talks about the newest issue that checks out the Best of the Burbs. View More | | | News 3 This Morning gets a preview of this weekend's Madison Area Music Association Awards, including a live performance. View More | | | June 17 - June 21: Isthmus Jazz Festival, "Gypsy" & more View More | | | Summer soup recipes on Live at Four. Pea Soup with Ham (serves 4) Ingredients: - 1 Tbsp. butter
- 1 small fennel bulb, thinly sliced
- ½ medium white onion, thinly sliced
- 2 garlic cloves, chopped
- 4 cups fresh or frozen peas (1 lb.)
- 2 cups vegetable or chicken stock
- Coarse salt and ground black pepper, to taste
- 1 ½ tsp. sherry vinegar
- 1 cup smoked ham, diced
- 1 cups milk, half and half or cream
- ½ Tbsp. bacon fat
- ½ Tbsp. chives, chopped
Directions: - In a large pot, melt the butter. Add the fennel and onion and cook over moderate heat, stirring, until the vegetables are tender, about 8 minutes. Add the garlic for the last minute. Add the peas and stock and bring to a simmer for about 7-8 minutes. Season with salt and pepper and stir in sherry vinegar.
- Puree the soup using a stick blender and send soup, in batches, through a fine mesh strainer. Add back to the pot.
- Saute ham in a small non-stick skillet on medium-high until lightly browned on all sides, stirring occasionally. Stir in ham, milk/half and half/cream and bacon fat. Taste and adjust seasoning, if necessary.
- Spoon soup into bowls and garnish with chives.
- Optional step: Simmer ham bone in soup for several hours to develop more intense flavor.
Curried Carrot Soup with Tarragon (serves 6-8) Ingredients: - ¾ cup extra virgin olive oil, divided
- 1 large white onion, chopped
- 2 garlic cloves, minced
- 1 Tbsp. ginger, minced
- 1 Tbsp. curry powder
- Pinch cayenne pepper
- 1 ½ lbs. carrots, thinly sliced
- 5-6 cups vegetable broth
- 1 tsp. coarse salt + more to taste
- ½ tsp. ground black pepper
- 2 bunches medium tarragon
- 1 cup flat-leaf Italian parsley
- Zest and juice of 1 lemon
- 1 (15 oz.) can coconut milk
- 1 ½ Tbsp. honey
- Pepitas, for garnish
Directions: - In a large pot, heat ¼ cup oil to medium-high heat. Add the onion and saute 6 minutes, until softened. Add the garlic, ginger, curry powder and cayenne and cook 1-2 minutes, until fragrant. Add the carrots and cook for about 5-6 minutes. Add the broth and sugar and season with salt and pepper. Simmer over moderate heat until carrots are tender, about 30 minutes.
- Meanwhile, heat 1 tablespoon olive oil to medium-high heat in a saucepan. Add tarragon and parsley and saute for about 1 minute. Add remaining olive oil and bring to a gentle simmer for about 20 minutes. Strain and place infused olive oil in an oil jar.
- Puree soup using a blender, straining through a fine mesh strainer, if you wish. Add lemon zest and juice, coconut milk and honey. Taste and adjust seasoning, if necessary.
- Ladle into bowls and drizzle with tarragon oil and garnish with pepitas.
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