Bands with Pans: Heliotropes
The soup starts with some water covering two bay leaves, a ginger knot, the ham hock and whole yellow peas Jessica purchased ahead of time (cheating, but oh well). She heats it to a rolling boil then bumps it down. Ham falls from the bone, most of the peas should burst, thickening the stew. She explains you know it’s done when the soup is “gurgling.” Then the ham bone gets fished out and the soup doled into bowls. Each serving gets fresh thyme, mustard and fresh thyme dressing the top. (Jess: “If you cook everything together, it tastes good but looks like diarrhea.”)