with the cooler months approaching and autumn in full swing, there is nothing i get more excited about that warm soup... except for warm bread to pair with my soup.
have i got a treat for you.
i had the pleasure of enjoying the most delicious pea and ham(bacon) soup last night, married with a warm crunchy on the outside soft on the inside dinner roll.
pea and bacon w a side of bread (p, gf)
2 tbsp ghee, divided
1 onion, coarsely chopped
1 carrot, coarsely chopped
1/4 cup white wine
2 cups of beef stock (i used momo's organic beef stock)
bag frozen peas (depending on how thick you like your soup)
500g bacon
thyme to taste
salt and pepper to taste
1. In a saucepan, melt 1 tbsp of the ghee over medium heat for a minute, then add the onion and carrot. Sauté until softened, about 6 minutes, stirring often. Pour in the white wine and reduce until the wine is almost evaporated, about 4 minutes.
2. Stir in the beef stock and bring to a simmer. Simmer for 4 minutes to allow the flavors to marry, then add in the peas. Return to a simmer and continue to cook until the peas are tender but before they turn dark green, about 7 minutes.
3. As the peas cook, brown your bacon a little. Melt the remaining 1 tbsp of butter in a skillet over medium heat, then add the bacon. Sauté until browned and crispy, turning every couple of minutes, about 6 minutes altogether. Remove from heat.
4. Once the peas are soft, transfer the soup to a blender/or stick mix and blend until smooth.
5. Finally, return the soup to the saucepan and add all but a small handful of the bacon; add salt and pepper and thyme to taste. The amount of salt you add will depend on on the saltiness of your broth and the bacon. Once the soup tastes delicious, divide the soup into bowls and top with the remaining bacon bits, then serve.
2c tapioca/arrowroot flour
1/2 c coconut flour
1tbl coconut flour
1/2 tsp baking soda
1/4 tsp baking powder
2tsp sea salt, finely ground
1c water, warm
1/2 c coconut oil, liquid
3 large eggs, separated
sunflower seeds for sprinkling
Preheat the oven to 180c.
In a large bowl, combine the tapioca/arrowroot and 1/2 cup of coconut flour. Add the sea salt, baking soda and baking powder, and briefly stir.
Add the liquid coconut oil and the warm water and stir gently with a spoon or spatula.
Take the egg whites and whisk or beat until they start to get fluffy.
Whisk the egg yolks. Add both together to the mixture and stir a few times, until well mixed.
The dough should be somewhat sticky. If it has too much liquid, add an extra tablespoon of coconut flour and stir until it reaches a more doughy consistency. Keep adding coconut flower until a doughy consistency forms.
Coating your hands in arrowroot, separate the dough into 8 balls.
Sprinkle sunflower seeds or whatever seeds on top
Place the dough balls on a baking sheet lined with parchment paper and bake for 30-40 minutes or until rolls are golden brown on the outside and soft and fluffy on the inside.
these rolls pair beautifully with soups, they have the consistency of a bread roll, crunchy on the outside, warm and chewy on the inside.
the next morning i toasted one and enjoyed it with butter and jam, almost like a scone.
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