Savory Waffles with Pea & Chive Soup
The weather in Chicago has been keeping residents on their toes. Over the last couple weeks we have experienced snow, rain, hail, thunderstorms, blinding fog and temperatures ranging from the mid-50s to well below zero. There are lakes of slush and water at every crosswalk, and small mountains of snow marking the property lines of the few residents who shovel. I have been wearing my unfashionable, yet well-loved Asolo hiking boots in order to make my commute from Logan Square to the Ukrainian Village sure-footed and waterproof.
Here is a perfect pairing of recipes for these unpredictable winter nights.
Chive & Sour Cream Waffles
Makes 12 Waffles
Ingredients
1 C unbleached all-purpose flour
3/4 C yellow cornmeal
1 tsp sugar
1 Tbl baking powder
1/2 tsp salt
1/4 stick butter-melted
1 C milk- warmed
1/2 C sour cream
3 large eggs at room temp.
1 Tbl mustard
1 Tbl chopped fresh chives
1 Tbl grated Cheddar cheese
Method
Combine all dry ingredients (including chives and cheese) in a large
bowl. Make a well in the center.
In a separate bowl combine all wet ingredients, beating eggs thoroughly.
Add wet ingredients to the well of the dry ingredients and mix until
just combined. Do not over-mix.
Let rest for 10 min.
Heat waffle iron.
Place 1/4 C of batter onto each waffle portion and cook for 3-5 min.
or until steam ceases to escape from the iron.
Pea & Chive Soup
Serves 6
Ingredients
1 small onion, finely chopped
2 Tbl butter
1 potato, peeled and cut into 1/2 inch pieces
1 tsp salt
2 lbs frozen peas
5 C vegetable stock
1/4 C chopped chives (reserve some for garnish if you wish)
1/2 C milk
1/2 C sour cream
Method
Melt the butter over medium heat and cook onion in a large, deep
skillet or stockpot until tender. About 2 min.
Add potato and salt and cook about 2 min. more.
Add 3 C stock, cover, and let simmer for about 10 min.
Add peas and simmer uncovered for 3 min. or until peas are tender.
Stir in the chives and the remaining 2 C of stock.
Remove from heat and blend with an immersion blender--strain if desired.
Whisk in milk and sour cream. Season with salt and pepper.
Reheat if needed but do not allow to boil.
Garnish with a few chives and a dollop of sour cream.
How brilliant! A waffle to pick up soup--it's perfect, with all those holes!
Posted by: Sarah B. | February 06, 2008 at 10:00
Looks great. Always on the lookout for a new soup to make (I've been stuck in a 3 soup weekly rotation since fall).
I've enjoyed stopping by here a couple times a year for a few years, but I think I may have to come by more. Especially if you post more savory waffles. This recipe has me wanting to purchase a maker, can't justify the cost when I don't eat breakfast waffles.
Posted by: Sarah | February 07, 2008 at 11:27
Great idea! I've still never had a savory waffle, but I'll have to try it. And the soup looks delicious too. I really like this combination. : )
Posted by: Anali | February 09, 2008 at 01:15
Savory waffles--how wonderful! I love savory crepes, but savory waffles had never occurred to me. And Marion just looked over my shoulder and is totally ready to make the soup.
Posted by: Terry B | February 10, 2008 at 22:17
Looks delicious. What waffle maker would you recommend? I've been wanting one for awhile, but every Amazon one has mediocre reviews. Thanks.
Posted by: | February 12, 2008 at 02:22
Oh my goodness, those colours are absolutely stunning!
Love the idea of a savoury waffle.
j
Posted by: jasmine | February 21, 2008 at 21:27
Waffles? With soup? Oh my.
How have I never done this before? It sounds de-freaking-licious! I'm trying it ASAP!
Very good blog, btw.
Posted by: Tehstotehara | February 26, 2008 at 11:19
Sour cream waffles sound great! I love soup with some bread next to it so this might be perfect!
Posted by: Aran | March 18, 2008 at 07:57