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.