Singletree Soup Nazi

A different spin on a classic comfort food soup

INGREDIENTS
For the Corned Beef

• 1 Corned Beef Brisket
• 2 Bay Leaves
• 10 Allspice berries
• 20 Black Peppercorns
• 5 Cloves (whole)
• 1 Large onion, chopped coarsely
• 2 Carrots, peeled and chopped coarsely

For the Soup

• 1 Bag (1 lb) Split Peas
• 2 Quarts braising liquid, or 1 quart each braising liquid / chicken stock
• 1 Onion, chopped fine
• 5 Carrots peeled and chopped into small bite size pieces
• 4 Garlic cloves, pressed or chopped fine
• 2 Celery stalks, chopped fine
• 6 Fresh Thyme Sprigs
• 4 Fresh Sage Sprigs
• 2 Bay Leaves
• Salt and Black Pepper, Olive Oil

SPECIAL EQUIPMENT
Large Dutch Oven (for Braising the Corned Beef)
Large Stock Pot – large enough to hold the volume, with lid
Immersion Blender

PREPARATION
Prepare the Corned Beef, typically the day before
Preheat oven to 325
Remove the Corned Beef from the package, discard the spice packet and rinse well.
Soak the Corned Beef in a mixing bowl with cold water for 2 hours (this is to help reduce the saltiness of the corned beef)
Put Carrots, Onions and Corned Beef into Dutch oven, add spices, cover with water. Bring to boil on stovetop.
Place in oven for about 3 hours, until the Corned Beef starts to become “fall apart” tender.
Remove from oven and let cool.
Remove the Corned Beef and place in container in refrigerator.
Pour braising liquid through a strainer into a container and place in refrigerator. This will allow the fat to come to the top and harden.

Make the soup
Tie the Thyme and Sage into a spice bundle
Remove braising liquid from refrigerator, skim hardened fat off and discard.
Add Olive Oil to the stock heat on med-high heat until it glistens
Add Onion and Celery, sauté until translucent – about 7-10 minutes
Add Garlic and sauté until fragrant – about 2 minutes
Add 2 quarts braising liquid (use chicken stock to make up the difference if you don’t have enough), spice bundle, bay leaves and split peas.
Bring to a boil. Reduce heat to a simmer. Stir occasionally to keep the peas from sticking/burning. Simmer for 2 – 2.5 hours until the peas soften and fall apart. Taste test occasionally for firmness

Prep the Add-Ins
Boil the Carrots in extra braising liquid or Chicken Stock until soft. Drain and set aside
Chop the Corned Beef into bite size chunks

Finish
Using the immersion blender, blend the pea soup to the desired smoothness. Salt and Pepper to taste.

Add the Carrots and Corned Beef.

SERVING
Serve with Sourdough Bread