TIA'S PEAS AND EGGS SOUP
Provided by Food Network
Time 3h5m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- In a large pot, warm up the olive oil. Add onions and garlic and saute until the onions are translucent. Add the potatoes and salt and stir to insure the potatoes are coated with the oil. Fry potatoes over medium heat for about 10 to 15 minutes, but don't allow them to get color. Add the tomatoes, then using the can, fill it up 1 1/2 times with water, and add to the soup. Add pepper and sugar bring to a boil, then turn the heat to low, cover, and simmer for 1 1/2 hours, or until potatoes are tender.
- Add the peas, including the juice, and stir gently. Simmer another 30 minutes. Next increase the heat to medium-high and bring the soup to a boil. Crack eggs into a separate bowl and gently add to the top of the boiling soup in a clock pattern until there is no more room. Cover the pot and let the eggs poach for approximately 15 to 20 minutes, or until the yolks are solid.
- Serve the soup hot, giving each serving 1or 2 eggs and offer the freshly grated Romano and allow the person to add the desired amount for their taste.
PEA, LEMON, AND EGG-DROP SOUP
A lighter take on Greek avgolemono, this soup features not only peas but their tendrils. Instead of being used to thicken the broth, the eggs are swirled in to form strands.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 5 cups
Number Of Ingredients 6
Steps:
- Shell peas (you should have 1 1/2 cups), reserving pods. Combine pods and stock in a medium saucepan; bring to a boil. Reduce heat, partially cover, and simmer 30 minutes. Strain out pods, reserving stock.
- Return 4 cups stock to pot, and bring to a boil. Add 1 teaspoon salt and the peas. Reduce heat, and vigorously simmer until peas are tender and bright green, 3 to 4 minutes.
- Add eggs in a slow, steady stream, swirling liquid gently with a fork to create strands. Stir in lemon zest and juice to taste, then pea tendrils. Cook just until tendrils are wilted, about 30 seconds. Season with salt and pepper. Serve immediately.
ENGLISH PUB SPLIT PEA SOUP
This family favorite is the same recipe my grandmother used. Now with the magic of the slow cooker, I can spend 15 minutes putting it together, walk away for five hours, and come back to "soup's on." Finish it with more milk if you like your soup a bit thinner. -Judy Batson, Tampa, Florida
Provided by Taste of Home
Time 5h15m
Yield 8 servings (2 quarts)
Number Of Ingredients 14
Steps:
- Place ham bone in a 4-qt. slow cooker. Add peas, celery, carrot and onion. Combine water, beer and mustard; pour over vegetables. Cook, covered, on high 5-6 hours or until peas are tender., Remove ham bone from soup. Cool slightly, trim away fat and remove meat from bone; discard fat and bone. Cut meat into bite-sized pieces; return to slow cooker. Stir in remaining ingredients. If desired, top with additional minced parsley.
Nutrition Facts : Calories 141 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 193mg sodium, Carbohydrate 25g carbohydrate (6g sugars, Fiber 9g fiber), Protein 9g protein. Diabetic Exchanges
ENGLISH PEA SOUP
Provided by Michael Boodro
Categories project, soups and stews, appetizer
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Boil 1 quart well-salted water in a large pot. Add peas; cook until tender, 5 to 10 minutes. (Go by taste rather than time.) Strain peas, saving blanching water, and place them in a bowl of ice water. Puree peas in batches with a little blanching water and pass through a fine sieve or food mill into a large saucepan. Blend, thin with a little hot water if necessary and season with salt and pepper.
- Preheat oven to 375 degrees. Cook bacon slices on a sheet pan until crisp, about 10 minutes. Remove to paper towels. Keep oven on.
- Place bread cubes on the same pan. Drizzle with 1 tablespoon olive oil; sprinkle with salt and pepper and toss to pick up bacon drippings. Bake until crispy, about 10 minutes, stirring frequently. Set aside.
- With a knife, peel and segment tangerines over a bowl to catch the juices. Set aside.
- To serve: Reheat soup over medium heat. Lightly crumble bacon into 4 soup bowls. Add croutons, tangerine segments and a little juice. Add a dollop of creme fraiche and a mint sprig. Ladle in the soup and drizzle with remaining olive oil.
Nutrition Facts : @context http, Calories 372, UnsaturatedFat 12 grams, Carbohydrate 38 grams, Fat 19 grams, Fiber 8 grams, Protein 14 grams, SaturatedFat 5 grams, Sodium 538 milligrams, Sugar 14 grams, TransFat 0 grams
PEAS WITH POACHED EGGS
Provided by David Leite
Categories dinner, quick, main course
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a large skillet over medium heat, sauté bacon until crispy-chewy, about 5 minutes. Using a slotted spoon, transfer to paper towels. Reduce heat to low and add onion to skillet. Sauté in bacon fat until golden brown, about 10 minutes.
- Meanwhile, fill a deep skillet with 3 inches water and add vinegar. Place over medium heat and bring to a bare simmer. Break an egg into a 1/3-cup measuring cup and gently tip into water. Repeat with remaining eggs. Poach to taste, 3 to 4 minutes. Remove with a slotted spoon, transfer to a plate and trim neatly. Cover and keep warm.
- Add peas to skillet with onions and toss until warmed. Add tomato and bacon bits, and season with salt and pepper.
- To serve, transfer pea mixture to a warmed serving bowl. Make an indentation in peas for each egg, nestle in eggs and sprinkle with parsley. Instruct guests to scoop peas onto their plates and crown with an egg.
GARLIC SOUP WITH POACHED EGGS
Garlic Soup with Poached Eggs
Provided by Ruth Cousineau
Categories Soup/Stew Egg Garlic Poach Quick & Easy Lunch Fall Cilantro Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Cook garlic in oil in a deep 10-inch heavy skillet over low heat, stirring occasionally, until tender and pale golden, 8 to 10 minutes. Transfer garlic to a bowl with a slotted spoon. Add bread slices to skillet and cook over moderate heat, turning once, until browned, about 4 minutes. Divide toasts among 4 large soup bowls.
- Add stock, red pepper flakes, and garlic to skillet and bring to a simmer.
- Break 1 egg into a cup and slide egg into simmering stock. Repeat with remaining eggs. Poach eggs at a bare simmer until whites are firm but yolks are still runny, 3 to 4 minutes.
- Transfer eggs with slotted spoon to toasts and season with salt. Ladle soup into bowls and top with cilantro. Serve with lime wedges.
ENGLISH PEA SOUP WITH POACHED DUCK EGG
The success of this deceptively simple soup depends on the use of perfectly fresh English peas and careful, brief cooking to preserve their delicate flavor. The unctuous duck egg gilds the lily, highlighting the vibrant sweetness and color of the peas. If you wish to make the soup in advance of serving, chill it quickly in an ice bath after straining and blending in the cream. When ready to serve, reheat the soup while you poach the eggs.
Yield serves 4
Number Of Ingredients 11
Steps:
- Heat the butter in a sauté pan over medium heat and add the onion, garlic, and a pinch of salt. Sauté until the vegetables are soft and clear. Add the peas and water, along with another pinch of salt to set the color of the peas. Increase the heat to high and bring to a boil. Decrease the heat to low and simmer just until the peas are tender, 4 to 5 minutes.
- Purée the soup in batches in a blender, taking care not to fill the blender more than half full and covering the top with a kitchen towel to avoid splatters. When all the soup is puréed, strain through a chinois or fine-mesh sieve into a medium-size bowl. Stir in the cream and season to taste with salt and pepper. If not serving the soup immediately, place the bowl in an ice-water bath and chill until cold, then refrigerate.
- Fill a medium-size saucepan with water to a depth of at least 3 inches and add the vinegar. Place the pan over low heat and bring to just below a simmer. Crack 1 egg and drain off most of the white, then tip the yolk into a ramekin or teacup. To avoid sticking, dip the ramekin or cup just below the surface of the water until the whites set, then slip the egg out of the cup and into the water. Repeat with the remaining 3 eggs. Poach the eggs to medium, 3 to 4 minutes, taking out the eggs in the reverse order they were placed in the pan. Retrieve each with a slotted spoon and place on paper towels to drain.
- To serve, reheat the soup until hot. Divide the chives among 4 shallow bowls, sprinkling them on the bottom to provide a bed for the egg. Gently place a drained egg on top of the chives in each bowl. Carefully spoon or pour the soup around the egg. Gloss the egg with a bit of extra-virgin olive oil and sprinkle with kosher salt and cracked pepper. Serve immediately.
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