Sometimes the peas in the garden outpace the picking or the supplies in the store aren't so fabulous. Here's a recipe for those less-than-perfect peas--no shucking involved. A soup for the true pea lover. Source: EatingWell Magazine, Soup Cookbook

Barbara Kafka
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring water to a boil in a large pot. Add peas, return to a boil and then reduce to a simmer. Cook, stirring occasionally, for 45 minutes.

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  • Using a slotted spoon, transfer one-third of the pea pods to a food processor. Add 1/2 cup cooking liquid and process until smooth. (Use caution when pureeing hot liquids.) Pour into a large bowl. Repeat with the remaining pea pods in 2 batches, with 1/2 cup cooking liquid each time. Pour the pureed peas plus the remaining cooking liquid through a fine-meshed sieve, pressing on the solids to extract as much liquid as possible. (Alternatively, put through a food mill fitted with a fine disc.)

  • Return the soup to the pot, bring to a boil and then simmer until reduced by about a third (to about 6 cups), 30 to 35 minutes. Stir in chopped dill, salt and pepper. Ladle into bowls and top each serving with a swirl or dollop of yogurt and a sprig of dill, if desired.

Nutrition Facts

79 calories; 0.8 g total fat; 0.4 g saturated fat; 2 mg cholesterol; 429 mg sodium. 365 mg potassium; 12.9 g carbohydrates; 3.7 g fiber; 8 g sugar; 5.6 g protein; 1599 IU vitamin a iu; 86 mg vitamin c; 64 mcg folate; 133 mg calcium; 3 mg iron; 44 mg magnesium;