Hearty Garlic And Snap Pea Soup Recipes

GARLIC SOUP WITH QUINOA AND SNAP PEAS

Steps:

• Combine the stock or water, garlic, sage leaves and salt in a heavy saucepan or soup pot, and bring to a simmer. Cover and simmer 15 to 20 minutes until the flavor of the garlic is no longer sharp. Taste and adjust seasoning.
• Add the snap peas to the simmering soup, and simmer two to three minutes until crisp but tender.
• Beat the eggs in a bowl with the olive oil. Whisk in about 1/2 cup of hot soup. Take the soup off the heat, then whisk the tempered eggs into the soup. Taste and adjust seasoning.
• Place 1/3 cup of quinoa in each soup bowl. Ladle in the soup and serve.

SLOW-COOKER SPLIT PEA SOUP

Steps:

• In a 4- or 5-qt. slow cooker, combine all ingredients. Cover and cook on low 8-10 hours or until peas are tender.Freeze Option: Freeze cooled soup in freezer containers. To use, thaw overnight in the refrigerator. Heat through in a saucepan over medium heat, stirring occasionally.

OLD-FASHIONED SPLIT PEA SOUP WITH HAM BONE

Steps:

• Sort peas and rinse with cold water. Place peas in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until peas are softened. Drain and rinse peas, discarding liquid., Return peas to Dutch oven. Add 2-1/2 qts. water, ham bone, onion, salt, pepper, thyme and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours, stirring occasionally., Remove the ham bone; when cool enough to handle, remove meat from bone. Discard bone; dice meat and return to soup. Add carrot and celery. Simmer, uncovered, for 45-60 minutes or until soup reaches desired thickness and vegetables are tender. Discard bay leaf.

HEARTY GARLIC AND SNAP PEA SOUP

Steps:

• In a large saucepan cook garli and a pinch or two of crushed red peppers in 2 tablespoons hot oil over medium heat for 1 minute; remove garlic.
• Add onion and cook until tender.
• Add potatoes, chicken broth, and water.
• Bring to boiling; reduce heat.
• Cook, covered, 15 to 18 minutes, or until potatoes are tende; cool soup slightly.
• Using a food processor or blender, puree soup in batches until smooth; return to saucepan.
• Add fennel and peas.
• Bring to boiling; reduce heat.
• Simmer, uncovered, for 3 minutes.
• Stir in salt and pepper.
• Top with fennel fronds.
• Spoon on yogurt and drizzle with olive oil.
• Makes 8 side-dish servings or 4 main-dish servings.