Last night, we tackled
3 T olive oil
½ cup finely chopped white onion
1 medium leek, cleaned and finely chopped (white part only)
2 Oz. bacon, chopped into small cubes*
1 butifarra or 1 pd. pork sausage removed from casing and crumbled*
1 T all-purpose flour
2 T anise flavored liquor (like anisette)
½ c chicken (or vegetable) stock
1 sprig fresh mint and twelve leaves
1 ½ cps sweet peas
¼ pound pea vines, large vines removed
* Can be omitted
Heat olive oil over medium-low heat and add onions and leeks. Cook, stirring occasionally until the onions are soft about 10 minutes. Add 1 T of water to help them soften further.
Add bacon and sausage and cook until browned, about 4 minutes.
Stir in flour and liquor and cook for 30 seconds. Pour in the chicken stock and raise heat to medium.
Add mint sprig and bring to a boil.
Lower heat to a simmer and add peas and vines. Cook for 5 minutes or under tender.
Season with salt if desired
Spoon onto a plate and decorate with mint leaves. Serve immediately
The prep before
The finished product. For the two of us, this was the perfect size for a meal.