5.0 1

Pea Porridge with Fresh Cheese and Ham

  • Total Time:
  • 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


KEY: Spring, Summer, Dinner Party, Easter, Mother's Day, Soups & Stews, Fast, Dinner, Lunch

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  • 2 paper-thin slices of serrano ham
  • 3 1/2 cups fresh or frozen peas, thawed
  • 1/4 cup plain whole-milk Greek yogurt
  • 1 teaspoon chopped tarragon
  • 1 teaspoon sherry vinegar
  • 1/2 cup heavy cream, warmed
  • Salt and freshly ground black pepper
  • Cayenne pepper
  • 1/4 cup fresh ricotta
  • Pea shoots, for garnish

How to make this recipe

  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.

Contributed By Photo © Anna Williams Published July 2011

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