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Fresh
Green Pea Soup |
Not really fresh as I use frozen peas, but not like split pea
soup which is made from dried peas.
Makes 2 or 3 servings. Can easily doubled.
1 package frozen peas (I use Birdseye)
1 can Campbell’s chicken broth
1/2 cup or so heavy cream or half & half
Dash of garlic powder
Boil peas in chicken broth for about 8 to 10 minutes. Put in blender
and blend until pretty smooth, a minute or 2. Then strain, or better,
run through a food mill to remove the pea shell pulp. Return to
pan, reheat and add cream or half and half and garlic powder. Taste
for seasoning.
Note: I’ve tried adding various herbs and seasonings, but
found it was best without embellishment. Also, this didn’t
seem to need to be strained when I first started making it, but
progress in agriculture seems to have created “tough”
peas. Weird. It might be better to cook the peas in water without
salt. I understand that salt can make peas and beans tougher.
-Kate
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