Sprouted Pea Soup Recipes
SPROUTED PEA SOUP
This is one of those "invented by error" recipes, and basically a Spring mistake. When I found there were still peas left on the plants when I was pulling them up in the late Spring, I saved them. You know the kind... we call them "square peas". There were just too many to throw away. I put them in the refrigerator, intending to deal with them later. They sprouted. I rinsed them and put them in a jar... rinsed them again... and they actually looked inticing, or maybe interesting. We eat a lot of chicken, so I frequently make chicken stock, and had some on hand. (We also grow shallots, onions, and garlic.) I do try to keep up with the peas, so this is not a frequent soup. Amounts are up to the discretion of the cook.
Provided by Sweetiebarbara
Categories Beans
Time 3h15m
Yield 2 quarts, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Rinse peas.
- Simmer chicken stock and add peas.
- Saute shallots, onions, and garlic in butter, reserving half of shallots (sauted) for garnish.
- Simmer, covered, gently 3 hours.
- Add milk.
- Salt and pepper to taste.
- Add remaining shallots.
- Garnish with toasted baggett rounds, sour cream, or a teaspoon of very dry sherry.
Nutrition Facts : Calories 240.5, Fat 6, SaturatedFat 2.3, Cholesterol 14.7, Sodium 476.6, Carbohydrate 32.4, Fiber 6.1, Sugar 12.2, Protein 14.4
SPRING PEA SOUP
Want a tasty, textured pea soup that tastes like springtime? You have to start in the freezer section of the supermarket to get the best results. I like frozen peas to build the base of the soup and then enrich it, last minute, with some fresh peas. Lots of people add bacon or Parmesan to garnish, and that's all fine to me, but I largely prefer the crunch of fresh peas or pea tops (a true sign of spring) and a dollop of sour cream. Use whatever peas are at the supermarket, sugar snap or snow peas.
Provided by Alex Guarnaschelli
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large, heavy-bottomed pot, heat the oil over medium heat. Add the scallions and a generous pinch of salt and pepper. Cook until the scallions are tender, 2 to 3 minutes, then add the peas, stock and 1 cup of water. Bring to boil, then simmer over medium heat and cook for about 5 minutes to allow the peas to soften further.
- Using a jar blender, carefully puree the soup until smooth (see Cook's Note). Pour the soup back into the pot, then add the sour cream and honey, and gently warm for 1 to 2 minutes. Taste for seasoning. Garnish the bottom of each serving bowl with the fresh pea slices and basil leaves. Ladle the soup on top and serve.
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