POLKA-DOT PEA SOUP
Studded with tiny dollops of sour cream, our velvety fresh-pea soup gets additional flavor from sauteed leeks and chicken stock.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 6
Steps:
- Heat oil in a medium saucepan over medium heat. Add leeks; saute, stirring occasionally, until leeks are softened and translucent, about 5 minutes. Add chicken stock, and bring mixture to a boil. Add peas, and reduce heat; simmer until peas are bright green and tender, about 5 minutes. Remove from heat.
- Puree using an immersion blender, or transfer mixture to the jar of a blender, working in batches if necessary so as not to fill jar more than halfway, as hot liquid will expand when blended, and process until smooth. Season with salt and pepper.
- Pour soup into serving bowls. To make polka-dots, fill pastry bag with sour cream. Pipe dots onto surface of soup, and serve.
THREE-INGREDIENT PEA SOUP
Steps:
- Bring 2 cups water to a boil in a medium pot. Reduce to simmer and add the frozen peas. Cook until tender, 3 to 4 minutes.
- Transfer the peas and cooking water to a blender and puree until smooth, 2 minutes.
- With the machine running, slowly drizzle in the olive oil to emulsify.
- Mix in the salt; taste and season with more salt if desired.
- Transfer the soup to bowls. Garnish with microgreens if using.
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.
PEANUT SOUP
An interesting and exotic soup that's also very rich.
Provided by Michelle Chen
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- In a heavy soup pot melt the butter. Add the onion, garlic, flour and peanut butter. Stir until very smooth. Beat in the stock and season well with salt and pepper. Simmer over low heat until thick, about 20 minutes. Stir in the cream and heat through. Serve warm with ground peanuts.
Nutrition Facts : Calories 557 calories, Carbohydrate 14.4 g, Cholesterol 54.3 mg, Fat 50.4 g, Fiber 3.7 g, Protein 18 g, SaturatedFat 16 g, Sodium 805 mg, Sugar 5.3 g
POLKA DOT SOUP
Make and share this Polka Dot Soup recipe from Food.com.
Provided by kmergirl
Categories Stocks
Time 35m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Chop chicken into cubes, chop carrots, celery and onion.
- Put all ingredients into a large pot.
- Bring to a boil. Cover pot and cook for 30 minutes.
- Carefully spoon into soup bowls.
Nutrition Facts : Calories 547.6, Fat 14.2, SaturatedFat 3.9, Cholesterol 105, Sodium 2450.6, Carbohydrate 44.1, Fiber 3.7, Sugar 7.4, Protein 56.1
POLKA-DOT PEA SOUP
To pipe the polka-dots onto the servings, you will need a pastry bag and a #5 round tip. Hopefully a fun way to get your kids helping and then eating this soup.
Provided by Charlotte J
Categories Onions
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil in a medium saucepan over medium heat.
- Add leeks and sauté, stirring occasionally, until leeks are softened and translucent, about 5 minutes.
- Add chicken stock, and bring mixture to a boil.
- Add peas, and reduce heat, simmer until peas are bright green and tender, about 5 minutes.
- Remove from heat.
- Puree using an immersion blender, or transfer mixture to the jar of a blender, working in batches if necessary so as not to fill jar more than halfway, as hot liquid will expand when blended, and process until smooth.
- eason with salt and pepper.
- Pour soup into serving bowls.
- To make polka-dots, fill pastry bag with sour cream.
- Pipe dots onto surface of soup, and serve.
Nutrition Facts : Calories 320.9, Fat 12.9, SaturatedFat 4, Cholesterol 8.4, Sodium 103.2, Carbohydrate 40.4, Fiber 9.4, Sugar 12.9, Protein 14.4
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 :
VEGETARIAN POLKA DOT STEW
"Here's a speedy and satisfying version of traditional minestrone soup. The fun polka-dot shapes of the couscous, baby carrots and black beans give this stew its name." -Teagan O'Toole, Boston, Massachusetts
Provided by Taste of Home
Time 30m
Yield 5 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan, bring water to a boil. Stir in the couscous, carrots, tomato, onion and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until tender and water is absorbed. Stir in the remaining ingredients; heat through. Sprinkle with cheese.
Nutrition Facts : Calories 309 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 879mg sodium, Carbohydrate 60g carbohydrate (9g sugars, Fiber 10g fiber), Protein 14g protein.
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
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