Emeril's Easter Feast
Emeril Lagasse shares Easter recipes that will wow friends and family.
April 6, 2007 — --
In a Dutch oven or soup pot, heat the butter and oil over medium high heat until hot. Add the ham and cook, stirring, until caramelized, about 3 minutes. Add the onions, celery, and carrots and cook, stirring, until soft, about 3 minutes. Add the mushrooms and cook, stirring, until mushrooms have released their liquid and are golden brown around the edges, about 5 minutes. Add the garlic and cook for 1 minute. Add the flour and cook, stirring, for 2 minutes. Add the chicken stock, thyme, salt and pepper and stir to combine. Bring soup to a boil, then reduce heat so that the soup just simmers and cook, stirring occasionally, for 30 minutes. Stir in the peas and heavy cream, let sit for 5 minutes, then remove the thyme stems and serve ladled into hot bowls.
Yield: About 1½ quarts
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