Chive & Sour Cream Waffles with Pea & Chive Soup

After days of gorgeous, nearly summery weather, Chicago is back to its grey, cold, windy self.  We have had storms aplenty, and for those of you not from the Midwest, these are no 'spring showers.'  The storms and the chill inspired a bit of comfort food.  Chive & Sour Cream Waffles and Pea & Chive Soup.  I stole my mother's waffle iron on Mother's Day (she hasn't used it in years) and I had been itching to use it.  For some reason the idea of savory waffles hadn't occurred to me before last week and I had been anxious to devise a recipe.  The velvety pea soup was the perfect compliment to the crispy golden waffles (the addition of cornmeal creates a lovely texture).  We enjoyed them with some spicy red wine, dim lights, and our guest Jesse from Reed.

Here are the recipes:

Chive & Sour Cream Waffles

Makes 12 Waffles

1 C unbleached all-purpose flour
3/4 C yellow cornmeal
1/2 Tbl 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 cheese (I used cheddar)

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 at least 30 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

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)
1/2 C milk
1/2 C sour cream

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
Blend in batches and 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.

Comments

[Dagmar]

That sounds delicious, I think that I also will have to steel my mother's waffle iron (just as your mother she hasn't used it for years....) :-)

[Jennifer]

I've been on a huge waffle kick lately. Thanks for another great recipe to add to the list. The pairing looks really tempting!

[tara]

Savory waffles paired with soup - what a perfect idea. I've been thinking about such pairings lately, and this never occured to me! What possibilites, some crème fraiche, a bit of smoked salmon ... lovely!

[colleen]

I've never owned a waffle iron but would like to make waffles. Do you know some MacGuyver moves to make them using materials I might find around the house? Like with empty beer cans and a blow dryer?

[gemma]

So many new sites to look at (and so many cute pets!)

Dagmar, stealing unused kitchen items is perfectly moral in my book. Nice site. Our rhubarb is coming up and I will have to give the Rhubarb Cornmeal Cake a try. That sounds excellent.

Jennifer, I am so glad to finally have a waffle iron. They are a great comfort food. Your dog is adorable. I look forward to reading through your site more.

Tara, the smoked salmon sounds like a lovely match. I am imagining sandwhiches made with the waffles as bread. . .
Welcome to the food blogging world. From the first few posts it is clear you are both an excellent cook and a great photographer. I am excited to see more as your blog grows!

Ms. Colleen, I think you should come over for breakfast some weekend morning and we can contemplate this question over some vegan waffles. You will have to bring the recipe and tell me what to buy though. For the record, I think a hair crimper from the 80's should be employed.

[keiko]

Hi Gemma - this really is gorgeous, thank you for sharing the recipe.

[gemma]

Thanks Keiko! It's tasty too!

[Waffle Recipes]

Wow, I love the colors in the picture...the yellow, the green and violet, it looks really tasty!