GREEN PEA SOUP WITH TARRAGON AND PEA SPROUTS
Provided by Bon Appétit Test Kitchen
Categories Soup/Stew Blender Microwave Appetizer Sauté Low Fat Vegetarian Quick & Easy Yogurt Low Cal High Fiber Dinner Lunch Pea Healthy Low Cholesterol Tarragon Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Place 1 cup peas in microwave-safe bowl; set aside. Heat oil in heavy large saucepan over medium-high heat. Add shallots and sauté until golden and almost tender, about 7 minutes. Add remaining peas, 4 cups broth, and 2 tablespoons tarragon; bring to boil. Reduce heat to medium and boil until flavors blend and peas are tender, about 7 minutes. Cool slightly. Working in batches, puree soup in blender until completely smooth. Return soup to same saucepan. Bring to simmer and thin with more broth by 1/4 cupfuls, if desired. Stir in remaining 1 tablespoon tarragon. Season with pepper.
- Cook reserved 1 cup peas in microwave until warm, about 1 minute.
- Ladle soup into 6 bowls. Drizzle lightly with yogurt. Sprinkle whole peas over and garnish with pea sprouts.
- *Available at natural foods stores and Asian markets.
SPLIT PEA AND POTATO SOUP
Tender chunks of potato make thick pea soup even heartier. This make-ahead meal is guaranteed to warm kids up on cold winter days either for lunch or dinner.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 3 3/4 Quarts
Number Of Ingredients 9
Steps:
- Melt butter in a 6-quart pot over medium heat. Add onion, carrots, and celery; cook, stirring frequently, until vegetables begin to soften, about 5 minutes. Stir in split peas, chicken stock, and bay leaf; season with salt and pepper. Bring mixture to a boil. Reduce heat to low; cover, and simmer, stirring occasionally, 30 minutes.
- Add potatoes, and simmer until they are tender, about 30 minutes. Discard bay leaf, and season with salt and pepper. Serve immediately.
POTATO, LEEK, AND PEA SOUP
Once you make this, it becomes a family staple. Top with croutons and chopped green onion.
Provided by Diane
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Potato Leek Soup Recipes
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- Melt butter in a large pot over medium-high heat. Cook and stir leeks in the melted butter until tender, 5 to 7 minutes.
- Stir potatoes and chicken broth into the leeks and bring to a boil; reduce heat to medium-low, cover the pot, and simmer until potatoes are tender, about 12 minutes.
- Stir peas and tarragon into the soup; simmer until peas are tender, about 5 minutes.
- Pour the soup into a blender, filling the pitcher no more than half full.
- Hold down the lid of the blender with a towel and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup in the pot.
- Pour milk into the pureed soup and bring to a simmer over medium heat until heated through. Season with salt and black pepper.
Nutrition Facts : Calories 356.4 calories, Carbohydrate 67.4 g, Cholesterol 16.1 mg, Fat 4.3 g, Fiber 9.2 g, Protein 13.2 g, SaturatedFat 2.2 g, Sodium 1095 mg, Sugar 11.8 g
CREAMED PEAS AND NEW POTATOES
Just a recipe a local farmer suggested to me to use with his potatoes and peas. I slightly modified it and it's very tasty.
Provided by Berta Rowland
Categories Side Dish Vegetables Green Peas
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Bring a large pot of water to a boil over high heat. Boil potatoes for 15 to 20 minutes, or until tender. Drain.
- In a medium saucepan, bring 1 cup water to a boil. Simmer peas in boiling water for 6 to 7 minutes, or until tender (do NOT overcook). Drain.
- Using the same saucepan, melt butter over medium heat. Stir in flour to make a thick paste; gradually whisk in milk, stirring constantly until slightly thickened. Season with salt and pepper to taste. Now add potatoes and peas to the sauce; simmer for about 5 minutes, stirring often. Serve immediately.
Nutrition Facts : Calories 182.3 calories, Carbohydrate 30.5 g, Cholesterol 12.5 mg, Fat 4.3 g, Fiber 3.9 g, Protein 6.1 g, SaturatedFat 2.6 g, Sodium 50.7 mg, Sugar 6 g
GREEN PEA AND POTATO SOUP
I saw this soup on a cooking show a long time ago and I have fiddled with the ingredients until I got a flavour I liked. If you like a thicker soup, use a cup less of water.
Provided by Chrissyo
Categories Potato
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a large saucepan, add onion and garlic, cook, stirring until the onion is soft.
- Pour the chicken stock into the saucepan with the onion and garlic and bring to the boil.
- Add the potatoes, boil uncovered for 5 minutes.
- Stir in the peas, bring to the boil and cook for a further 5 minutes or until the chopped potatoes are tender.
- Blend potato and pea mixture in batches until smooth.
- Serve soup with sprinkled with parmesan cheese.
Nutrition Facts : Calories 308.5, Fat 7.8, SaturatedFat 2.2, Cholesterol 10.9, Sodium 446.3, Carbohydrate 46.4, Fiber 6.8, Sugar 8.8, Protein 14.1
TARRAGON PEA SOUP
This recipe is simple to make using frozen peas and stock made from a bouillon cube, ingredients that you are likely to have at hand.
Provided by elisabeth the only
Categories < 4 Hours
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt the butter in a large pan overmedium low heat. Add the onion, leeks, and rice. Cover and cook stirring accasionally for about 10 minutes until the vegetables are softened.
- Add he peas, water, bouillin cube, and arragon and bring just to a boil. Season a little pepper. Cover an simmer gently occasionally stirring for about 35 minutes until the vegetables are very tender.
- Let the soup cool slihtly, then transfer to a blender or food processor and process to a smooth puree in batches if necessary. (If using a food processor strain of the coooking liquid and preserve. Puree the soup solids with enough cooking liquid to moisture them, then combine with the remining liquid.)
- Return the soup to the pan. Taste and adjust the seasoning. Gently reheat the soup over low heat for about 10 minutes until hot.
- Ladle into warm bowls and garnish with hard cooked egg or crootons.
Nutrition Facts : Calories 197.9, Fat 2.7, SaturatedFat 1.4, Cholesterol 5, Sodium 210.1, Carbohydrate 35.1, Fiber 8.2, Sugar 11.6, Protein 9.8
FRESH PEA SOUP WITH TARRAGON
Steps:
- In a saucepan cook onion in butter, covered, over moderate heat, stirring occasionally, 5 minutes, or until tender. Add peas and broth and simmer, uncovered, 5 minutes, or until peas are tender. Stir in tarragon.
- In a blender purée soup until smooth and pour through a coarse sieve back into pan. Heat soup over moderate heat until hot and remove pan from heat. Add white pepper and salt to taste and stir in all but 2 teaspoons buttermilk.
- Divide soup between 2 bowls and gently spoon half of remaining buttermilk onto each serving.
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