#bacon
LET'S GET COOKIN'
Pork Pies are a traditional English holiday meal, and are often made with apples, sage, pork mince and bacon. This summery version swaps in broccoli, but you can make the filling with whatever you'd like or have on hand! Use our pizza dough, store-bought dough, or make a batch of Parker's Pastry Dough with Butter or with Lard instead. This creamy soup actually has no cream! The long slow cooking of the vegetables creates a wonderfully smooth texture and rich flavor (helped out with a flavor boost from the bacon.)Suppengrün is the German version of the aromatic vegetables that form the base of many stews and braises (Mirepoix in French, Soffritto in Italian), which translates to "Soup Greens." This variation uses leek or onion, celery root (a.k.a. celeriac), and carrot. There are two ways to use suppengrün: to make a liquid base for a soup, boil large chunks of each for a few hours, and then discard the spent vegetables. Add some parsley and salt and you have a simple veggie stock. Or, if you're preparing a meat dish or a braise, prep first: peel the celeriac, use only the white and light-green parts of the leek, and discard carrot tops. Chop all three veggies into a small, 1/2" dice, and sauté in a fat (oil or butter), until aromatic.
Split Pea Soup is an easy, make-ahead dish that reheats well and is perfect for Fall. Try swapping in goat cheese for mayo next time you make a BLT-- it won't disappoint!