PEA POD SOUP
Provided by Reformation Acres
Number Of Ingredients 8
Steps:
- Melt the butter in a small skillet and "sweat" the onions on low for about 5 minutes, until they are soft. Add them to the warm stock.
- Bring the stock to a boil.
- Add the pea pods & peas, seasoning with salt, pepper, and sugar as desired.
- Bring the stock to a boil for about 6-8 minutes.
- Toss in the mint and then run the soup through the blender until it's smooth.
- Strain to remove the strings. (Running them through the berry screen of a food strainer works beautifully.)
- Garnish with bacon crumbles for a little something to bite.
CHILLED PEA POD SOUP RECIPE
Time 35m
Yield Serves 4.
Number Of Ingredients 11
Steps:
- Heat a little olive oil in a cast-iron or soup pot over medium-high heat. Add the onion and garlic and cook until softened, stirring regularly. Add the pea pods, season with salt, and cook for a few minutes, until the liquids have evaporated if the pods were frozen.
- Deglaze with the white wine, and cook for a minute. Add the hot stock, bring to a simmer, cover, and cook for 25-30 minutes, until the pods are quite soft. Remove from the heat and let cool, uncovered, for 10 minutes.
- Put on an apron (I mean it; this can get messy). Using a blender or an immersion blender, whiz the soup in short pulses until all the pods are broken down into chunks. They will refuse to turn to a purée; the goal is simply to break their fibers so they'll be easier to strain.
- Set a food mill (or a fine-mesh strainer) over a medium bowl and ladle a few spoonfuls of the soup into the mill (or strainer). Turn the handle of the mill (or press on the solids in the strainer with the back of a tablespoon) to strain out as much of the liquids as you can. Discard the solids (see note) and repeat with the rest of the soup, still working in batches.
- Sprinkle the soup with a little nutmeg, stir, taste, and adjust the seasoning. Refrigerate until well chilled. (To speed up the cooling, set the bowl in a larger bowl filled with cold water and a few ice cubes.)
- Pour the soup into bowls, add freshly ground pepper, a dash of hot sauce, and a stem or two of fresh herbs, and serve with thin, toasted slices of sourdough bread.
FRESH PEA SOUP
Steps:
- Heat the butter in a large saucepan, add the leeks and onion, and cook over medium-low heat for 5 to 10 minutes, until the onion is tender. Add the chicken stock, increase the heat to high, and bring to a boil. Add the peas and cook for 3 to 5 minutes, until the peas are tender. (Frozen peas will take only 3 minutes.) Off the heat, add the mint, salt, and pepper.
- *Puree the soup in batches: place 1 cup of soup in a blender, place the lid on top, and puree on low speed. With the blender still running, open the venthole in the lid and slowly add more soup until the blender is three-quarters full. Pour the soup into a large bowl and repeat until all the soup is pureed. Whisk in the creme fraiche and chives and taste for seasoning. Serve hot with garlic croutons.
SPLIT PEA SOUP
This is a wonderful, hearty split pea soup. Great for a fall or blustery winter day.
Provided by bluebayou
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 10h30m
Yield 6
Number Of Ingredients 10
Steps:
- In a large stock pot, cover peas with 2 quarts cold water and soak overnight. If you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.
- Once peas are soaked, add ham bone, onion, salt, pepper and marjoram. Cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally.
- Remove bone; cut off meat, dice and return meat to soup. Add celery, carrots and potatoes. Cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender.
Nutrition Facts : Calories 310.3 calories, Carbohydrate 57.9 g, Fat 1 g, Fiber 21.5 g, Protein 19.7 g, SaturatedFat 0.2 g, Sodium 255.1 mg, Sugar 9.5 g
PEA POD SOUP
A delightful puree'd soup that blends well with any dinner. Very healthy, low in fat and cholesterol.
Provided by William Uncle Bill
Categories Vegetable
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Wash pea pods and pull off the stringy portion on the back side of the pea pod and discard.
- In a medium size saucepan, add water and bring to boil.
- Add pea pods, chicken soup base, sliced onion, mint sprigs and parsley sprigs.
- Bring to boil, reduce heat and simmer covered for 20 minutes.
- When outer flesh of pea pods are tender, remove from saucepan and rub pea pods through a course sieve.
- In a frying pan on low heat, melt margarine, stir in flour using a whisk and cook for 1 minute, stirring constantly (DO NOT BURN).
- Add flour mixture to saucepan and stir well.
- Add pea pod puree', salt, white pepper, sugar, petite peas and bring just to boil.
- Remove from heat.
- Serve soup in bowls and sprinkle with chopped fresh mint leaves.
Nutrition Facts : Calories 180.9, Fat 6.3, SaturatedFat 1.1, Sodium 419, Carbohydrate 24.1, Fiber 7.3, Sugar 11.9, Protein 8.1
STUFFED PEA PODS
For the perfect appetizer for baby showers, garnish each one of these cream-stuffed goodies with a bit of cream cheese and one, two or even more individual peas, depending on how many she's expectin'! Or if you prefer, garnish with cooked baby shrimp.
Provided by Pam
Categories Appetizers and Snacks Beans and Peas
Time 1h50m
Yield 6
Number Of Ingredients 3
Steps:
- Remove string from pods and trim off the blossom end. Make a small slit on flat side of pod. Soak pods in ice water for about 1 1/2 hours. Drain and dry pods.
- Put cream cheese in a pastry bag and pipe enough cheese into pods until full. Arrange pods on a platter lined with spinach or lettuce. Garnish each pod with a bit of cream cheese studded with the appropriate number of peas, depending on how many the mother-to-be is expecting.
Nutrition Facts : Calories 150.3 calories, Carbohydrate 5.3 g, Cholesterol 36.1 mg, Fat 12.3 g, Fiber 1.5 g, Protein 3.1 g, SaturatedFat 8.5 g, Sodium 262 mg, Sugar 1.3 g
FRESH PEA SOUP
This soup is known in France as Potage Saint-Germain, a name that comes from a suburb of Paris where peas used to be cultivated in market gardens. If fresh peas are not available, use frozen peas, but thaw and rinse them before use. Croutons make an excellent garnish!
Provided by Lizz C.
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 17m
Yield 4
Number Of Ingredients 6
Steps:
- Melt the butter in a heavy-bottomed saucepan over medium heat. Cook the shallots until soft and translucent, about 3 minutes. Pour in the water and peas, season to taste with salt and pepper. Increase the heat to medium-high, bring to a boil, then reduce heat to low, cover, and simmer until the peas are tender, 12 to 18 minutes.
- Puree the peas in a blender or food processor in batches. Strain back into the saucepan, stir in the cream if using, and reheat. Season to taste with salt and pepper before serving.
Nutrition Facts : Calories 195.5 calories, Carbohydrate 20.2 g, Cholesterol 30.5 mg, Fat 10.3 g, Fiber 5.7 g, Protein 6.8 g, SaturatedFat 6.3 g, Sodium 202.5 mg, Sugar 0.8 g
QUICK PEA SOUP
This brightly colored, fresh-tasting soup is one of our daughter's favorites," writes Paula Zsiray of Logan, Utah. "She purees it in the blender in just seconds, then 'zaps' a mugful in the microwave until heated through."
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 servings.
Number Of Ingredients 4
Steps:
- Place peas and 1/4 cup milk in a blender; cover and process until pureed. Transfer to a small saucepan., Add pepper and, if desired, salt; stir in remaining milk. Cook over medium heat 4-6 minutes or until heated through, stirring frequently.
Nutrition Facts :
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