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.

Barbara Kafka
Source: EatingWell Magazine, Soup Cookbook

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Recipe Summary

total:
1 hr 30 mins
Servings:
6
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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; protein 5.6g 11% DV; carbohydrates 12.9g 4% DV; exchange other carbs 1; dietary fiber 3.7g 15% DV; sugars 7.8g; fat 0.8g 1% DV; saturated fat 0.4g 2% DV; cholesterol 1.8mg 1% DV; vitamin a iu 1598.9IU 32% DV; vitamin c 85.9mg 143% DV; folate 63.8mcg 16% DV; calcium 132.9mg 13% DV; iron 3mg 17% DV; magnesium 44.4mg 16% DV; potassium 365mg 10% DV; sodium 429.2mg 17% DV; thiamin 0.2mg 23% DV.