Pea Porridge with Fresh Cheese and Ham

© Anna Williams

Pea Porridge with Fresh Cheese and Ham

  • SERVINGS: 4 first-course servings

Chefs Bowman Brown and Viet Pham of Salt Lake City's Forage make this creamy, tangy porridge from sweet peas and yogurt.

video Best New Chef 2011: Bowman Brown

video Best New Chef 2011: Viet Pham


slideshow  More Recipes with Peas


More ∨


  1. 2 paper-thin slices of serrano ham

  2. 3 1/2 cups fresh or frozen peas, thawed

  3. 1/4 cup plain whole-milk Greek yogurt

  4. 1 teaspoon chopped tarragon

  5. 1 teaspoon sherry vinegar

  6. 1/2 cup heavy cream, warmed

  7. Salt and freshly ground black pepper

  8. Cayenne pepper

  9. 1/4 cup fresh ricotta

  10. Pea shoots, for garnish

  1. Preheat the oven to 400°. Lay the ham on a rack set over a baking sheet and bake until crisp. Let cool, then break into shards.
  2. In a saucepan of boiling salted water, cook 3 cups of the peas until tender, 3 minutes. Drain and transfer to a food processor. Add the yogurt, tarragon and vinegar and process to a chunky puree. Add the cream and pulse to blend; transfer to a saucepan and reheat. Season with salt, pepper and cayenne. Spoon the porridge into bowls. Top with the ricotta, ham, pea shoots and remaining peas; serve.

Suggested Pairing

Look for Albariño from Spain's Rías Baixas region.