Rest in Split Peas
Page 14
“I was looking for you all over!” He put his backpack on the table and started rummaging through it. Caboose emerged from under the tablecloth and wound around Milo’s legs, purring. “Forgive me for being late and missing out on the soup again, but—”
“Hold that thought,” Bethany said. She jogged over to the Souperb Soups kiosk and grabbed the pot of spring pea soup that she’d left on the warmer. She brought it back over to the table and poured it into a bowl. “We’re all out of the garnish, but I’m not letting you get out of tasting my soup this time!”
Milo took the soup and looked at her in awe. “You are amazing. I can’t believe you thought to put some aside for me.” He inhaled the steam rising from the top of the bowl and then set it down beside his backpack on the table and returned to his rummaging.
Bethany threw up her hands in exasperation. “Really, you’re going to let it get cold now?”
“One sec.” He pulled a bag of cat treats and a photocopied page out of the backpack. He bent to offer Caboose a treat, then handed the paper to her and picked up his soup again. “You read while I eat.”
“Glad the soup tasting rates now that Caboose is happy.” Bethany chuckled at the cat’s smug expression and took the sheet of paper. “What is this?”
Milo stopped with his spoon poised above the surface of the soup. “It’s a page from the 1995 Santa Cruz Municipal School yearbook. I requested it through interlibrary loan while I was doing research for the profile. Look at Marigold’s picture.” He dipped his spoon into the soup and took a bite, and Bethany watched him intently. He closed his eyes and quickly took another bite, and another.
He likes it! Bethany relaxed and scanned the paper in her hands. Classic yearbook photos. Marigold wasn’t Marigold, of course—it was obviously Jen. Her beauty mark was in the exact same spot on her upper lip.
She put the paper down on the table. “What do you think of the soup?”
Milo scraped the last few drops from the bottom of the bowl. “It’s perfect. Literally perfect for the day and for the occasion. And absolutely worth the wait.”
Bethany’s heart swelled with pride. That was the reaction she’d been hoping for. “Now you understand why I don’t make soup of the yesterday. Every day deserves its own recipe.”
Milo nodded. “So, what do you make of the yearbook? I don’t think Marigold was who she said she was. That picture looks a whole lot like her cousin.”
Bethany bit her lip. “Sorry to be the one to tell you, but this is old news.” She caught him up on the fake Marigold’s deception and the real Marigold’s arrest.
“Shoot,” Milo said when he’d heard the whole story. “And here I thought I was breaking the case.”
“It’s still breaking news, even if the case is solved! It’ll make a great twist for the profile you’re writing, anyway. You might get the front page.”
“If I have my way, your soup will make the front page.” He smiled, his brown eyes sparkling. “Hey, how would you feel about taking a ride with me this afternoon? I’ve been meaning to ask you since I ran into you at the library and saw your bike. The path along the Newbridge waterfront is world-class.”
“It’s one of my favorite places, actually. But aren’t you going to be busy writing up your articles this afternoon? I assume you’re on a deadline.”
“You got me there,” he said ruefully. “Maybe I could take you out to eat tonight instead—I know a lot of great places. Perk of the profession.”
Bethany suppressed a smile. “I’m afraid I have dinner plans already.” She stole a glance across the room at Ryan. Milo followed her gaze, and when Ryan saw them both looking, he gave a brief wave in their direction.
“With that guy?” Milo looked at her disbelievingly. “He looks straight out of the pages of GQ!”
Bethany bristled. She had intended to tell him that it was just a volunteer gig at the shelter, but his skepticism that a handsome guy would ask her out got under her skin, so she just nodded. Let Milo Armstrong chew on that!
His face fell. “So, you and him—is it serious?” He cleared his throat and fumbled for the notebook in his pocket. “Just background info for the food feature, you know? Readers like some little personal details. You don’t have to answer.” He looked a little tortured.
It was none of his business who she was dating, but Bethany decided to let him off the hook. “We volunteer together at the homeless shelter. I make soup, obviously.” She lifted her ladle a little and shrugged. “That’s me, soup lady even on the weekend.”
Milo’s face broke into a relieved grin as he scribbled in his notebook. “That’s great, people will love that. How about tomorrow for that bike ride?”
“I might be free,” Bethany said, a smile spreading across her face.
“So that’s a yes?”
Bethany winked at him. “My answer will have to wait—at least until after I read the food feature. I can’t very well go out with someone who doesn’t like my cooking.”
KEEP READING AFTER the recipes for a sneak peek of Chili con Carnage, Book 3 in the Death du Jour Series!
Recipes
Avgolemono Soup
Avgolemono is a classic Greek soup that has a broth enriched and thickened with eggs. The trick is to make sure they don’t scramble! It takes a little bit of babysitting, but the creamy, lemony result is worth the effort.
Ingredients
6 cups chicken broth
1 tsp minced fresh dill or parsley
½ cup uncooked orzo pasta
4 eggs
juice from 2-3 lemons (about 5 Tbs)
1 cup shredded carrot
1 large skinless, boneless chicken breast, cut into cubes.
salt and pepper
Directions
Using a blender, mix eggs and lemon juice until smooth. Set aside.
In a large saucepan, heat chicken broth and herbs to a boil. Remove one cup of hot broth. With blender on, slowly add the broth to the lemon-egg mixture until smooth and thoroughly combined.
To the remaining broth in the pan, add orzo and simmer until orzo is just tender (about 5 minutes).
Add the grated carrot and cubed chicken to the pan. Bring the soup to a simmer over medium heat and cook until the chicken is done (about five minutes). Season with salt and pepper to taste.
Reduce the heat to low.* Slowly add the egg mixture to the pan, stirring constantly so the egg doesn’t scramble. Cook an additional 30 seconds and then remove from heat to serve. Do not allow the soup to boil.
* If you’re cooking on an electric range that doesn’t have a responsive burner, remove soup from heat or move to a new, low-heat burner before adding eggs to avoid scorching and scrambling them.
Split Pea with Ham Soup
JUST LIKE YOUR GRANDMA used to make. This is perfect to cook on a chilly weekend afternoon due to the long simmer time required.
Ingredients
2 Tb butter
2 carrots, peeled and chopped
2 celery stalks, chopped
2 onions, chopped
12 oz dry split peas, rinsed and picked through for pebbles
1 lb smoked ham hocks
1 russet potato, peeled and chopped
1 Tb chopped fresh thyme
1 tsp brown or Dijon mustard
12 oz beer (optional—substitute water or chicken broth)
6–8 cups water
2 Tb apple cider vinegar
salt and pepper
Directions
Melt butter in a large pot over medium heat. Add carrots, celery, and onions and sauté until vegetables begin to soften.
Stir in split peas, ham hocks, cubed potato, thyme, mustard, beer, and water. Bring soup to a boil, then reduce the heat and simmer, uncovered, until ham and split peas are tender, 2–3 hours. Stir occasionally to prevent burning. You may want to set a timer for this, because burned split peas are pretty terrible.
When split peas are tender, remove the pot from the heat and remove the ham hocks.
When they have cooled a bit, remove the meat from the bones and skin and cut it into small pieces. Return the meat to the pot, discarding the bones and skin.
Add the apple cider vinegar to the pot. Season with salt and pepper to taste. Heat soup to desired temperature and serve.
Epic Chicken Noodle Soup
THIS IS THE SOUP THAT’LL cure what ails you. The humble broth is the key ingredient—use homemade bone broth if you can. I like to make mine in a pressure cooker (or overnight in the crock pot). See the following recipe for bone broth if you want to make your own.
Ingredients
1 Tb butter
½ cup carrot, chopped
½ cup celery, chopped
½ cup onion, chopped
¼ cup fresh thyme leaves
2 Tb melted chicken fat (or substitute butter)
8 cups chicken bone broth (or substitute regular chicken broth)
4 oz uncooked egg noodles
1 large cooked chicken breast, cubed
1/8 tsp cayenne pepper (optional)
salt and pepper
juice of ½ a lemon (optional)
Directions
Melt the butter in a large soup pot over medium heat. Stir in carrot, celery, onion, a pinch of salt, and fresh thyme. Add the chicken fat or additional butter, then stir until the onions are soft, 6–7 minutes.
Add the chicken broth and bring to a boil. Stir in egg noodles and cook until tender, about 5 minutes.
Stir in cooked chicken breast meat and simmer until heated through, about 5 minutes. Season with cayenne pepper, salt, and black pepper to taste. For a brighter note, add a bit of lemon juice before serving.
Chicken Bone Broth
MAKING HOMEMADE BONE broth sounds like an intimidating feat, but it’s really quite simple once you give it a try. Bone broth can be substituted for chicken broth in any of the soup recipes in this book. Three methods are outlined below: on the stovetop, in an electric pressure cooker such as an Instant Pot, and in a slow cooker or crockpot.
Ingredients
Bones from a whole chicken (rotisserie chicken bones work great!)
2 carrots, chopped
2 celery stalks, chopped
4 garlic cloves, peeled
1 onion, chopped
2 Tb apple cider vinegar
fresh herbs (thyme, parsley, bay leaves etc.)
salt and pepper
water
Directions
On the stove
Place chicken bones into a large stock pot and cover with water. Add vegetables, herbs, and vinegar. Bring to a boil, then reduce heat to low. Cover and simmer for 5–10 hours. Keep an eye on it to prevent scorching and stir occasionally. The longer the cook time, the better.
Strain the broth into mason jars or other heatproof vessel, discarding the cooked bones and vegetables, and cool before storing in the refrigerator.
In the electric pressure cooker
Add all ingredients to the pressure cooker and add water until the pot is about two-thirds full (don’t exceed the liquid line or the pressure cooker may not operate safely).
Lock the lid and seal the vent. Manually set the pressure cooker for two hours (120 minutes). When the time is up, allow the pressure cooker to release naturally.
Strain the broth into mason jars or other heatproof vessel, discarding the cooked bones and vegetables, and cool before storing in the refrigerator.
In the slow cooker
Add all ingredients to the slow cooker and fill with water. Secure lid and cook on low for 12–24 hours.
Strain the broth into mason jars or other heatproof vessel, discarding the cooked bones and vegetables, and cool before storing in the refrigerator.
Nostalgic Tomato Soup
THE CLASSIC SOUP FROM your childhood, with the added luxury of cream. And don’t forget—a bowl of tomato soup is incomplete without a grilled cheese sandwich by its side. Add a twist to this soup with the addition of chopped fresh herbs as a garnish. Basil, thyme, or chives are all delicious options.
Ingredients
1 Tb olive oil
1 Tb butter
1 medium onion, chopped
2 garlic cloves, minced
red pepper flakes (optional)
1 can whole peeled tomatoes (28 ounces)
1 ½ cups chicken broth
¼–½ cup heavy cream (depending on desired creaminess)
salt and pepper
Directions
Heat butter and oil in a saucepan over medium heat until butter melts. Add onion and a pinch of salt. Sauté until the onion is very soft (but not browned). Add garlic and red pepper flakes (if desired) and sauté for a few more minutes.
Add the tomatoes (including juice). Use a wooden spoon to crush the tomatoes as they cook and soften. After about 10 minutes, add the chicken broth to the pan and bring to a simmer. Cook another 15 minutes at a simmer until the tomatoes are very soft.
Turn off the stove and let the soup cool for 10–15 minutes. Purée the soup using a blender. You can use an immersion blender right in the pan, or a regular blender on the counter. Remember that warm liquids expand when blended, so blend the soup in a couple of batches to avoid splashing it all over your kitchen!
Return the soup to the pan over a low burner and add the cream. Season with salt and pepper to taste and serve.
Spring Pea Soup
BRIGHT, DELICIOUS, and unexpected, this bright-green soup contains no dairy, eggs, or gluten and can easily be made vegetarian by substituting vegetable broth and omitting the garnish.
Ingredients
1 ½ Tb butter
8 oz garlic ramps (or substitute scallions)
3 ½ cups shelled fresh peas (or substitute frozen)
½ cup white wine
3 cups chicken or vegetable broth
¼ cup parsley leaves
¼ cup mint leaves
juice of ½ a lemon
salt and pepper to taste
bacon breadcrumbs for garnish (optional, see following recipe)
Directions
Clean the ramps and separate the white bulbs from the green tops. Roughly chop each part.
Melt butter in a large pot over medium heat. Sauté the bulbs until tender, about 5 minutes. Add the green tops and sauté for an additional minute.
Add broth and bring to a boil. Add peas and fresh herbs, and then lower the heat to a simmer. Simmer 6 minutes for fresh peas or 2 minutes for frozen peas (to prevent toughness).
Turn off the stove and let the soup cool for 10–15 minutes. Purée the soup using a blender. You can use an immersion blender right in the pan, or a regular blender on the counter. Remember that warm liquids expand when blended, so blend the soup in a couple of batches to avoid splashing it all over your kitchen!
Return the soup to the pan over a low burner and add the lemon juice. Season with salt and pepper to taste and serve topped with a sprinkle of bacon breadcrumbs or a dollop of crème fraiche.
Bacon Bread Crumbs
Ingredients
4 SLICES BACON, CHOPPED
1 Tb olive oil
1 cup fresh bread crumbs (blitz two slices of bread in your food processor or use panko bread crumbs)
¼ tsp red pepper flakes
¼ cup finely grated parmesan cheese
salt and pepper
Directions
Cook bacon in olive oil in a skillet until crispy. Scoop out with a slotted spoon and drain on paper towels, leaving drippings in skillet.
Add bread crumbs and red pepper to skillet and toast until crispy, stirring constantly. In a bowl, combine toasted bread crumbs with crispy bacon pieces and parmesan cheese. Season to taste with salt and pepper.
Sneak Peek at Next in Series!
Chili con Carnage
Book Three in the Death du Jour Series
Chapter 1
FRIDAY MORNING
“Behind you!” Bethany stepped deftly around Kimmy and poured a steaming pot of white beans into a colander in the sink. The kit
chen at Café Sabine was small, but they’d been cooking together so long that they had developed their own working rhythm.
Kimmy shook her head as she finely minced a handful of flowering chives. “I can’t believe you’re making minestrone. I’ve warned you a hundred times that it’s—”
“The pumpkin spice of soups,” Bethany finished. “I know. For your information, I’m doing it specifically to prove you wrong. Anyway, everyone likes minestrone—it’s good.”
“Exactly. Good, but not great. Pumpkin spice.”
Bethany added the cooked beans to her simmering stock and inhaled the fragrant steam. It promised garlic scapes and fresh herbs, her springtime twist on the classic recipe. “I think you might be eating your words in a few minutes, Kimmy Caldwell.”
Kimmy dumped her chopped chives into a large mixing bowl that was full of spring greens and tossed it lightly with olive oil and a splash of white wine vinegar. “I’d be happy to. Don’t forget the asparagus.” She nodded at a bowl of bright blanched asparagus tips near her left elbow.
“Oops! Thanks!” Bethany slipped the vegetables into her soup and gave it a stir. “I think it’s ready. Hopefully this will be a crowd-pleaser.” She handed a spoonful to Kimmy, who sipped the broth thoughtfully, and then ate the whole bite.
She tossed the spoon in the sink. “It’s a winner. I’ll never doubt you again.”
Bethany grinned. “Can I get that on tape?”
Kimmy giggled, but then glanced at the clock and her face fell. She grabbed a block of parmesan cheese and began frantically shaving it over the salad. “You better get going. Monsieur Adrian will be here any minute!”
Monsieur Adrian was Café Sabine’s owner and head chef, although he left all the cooking to Kimmy. He rarely made an appearance at the restaurant, but Bethany knew he’d be less than thrilled to find out that Kimmy had been letting her use his kitchen to cook for her little soup kiosk in the train station.