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.
Nutrition per serving may change if servings are adjusted.
12 cups water
2 pounds English peas with shells
⅓ cup finely chopped fresh dill, plus sprigs for garnish
1 teaspoon salt
¾ cup low-fat plain yogurt
Freshly ground pepper, to taste
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.
Using a slotted spoon, transfer one-third of the pea pods to a food processor. Add ½ 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 ½ 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.
79 calories;1 g fat(0 g sat); 4 g fiber; 13 g carbohydrates; 6 g protein; 64 mcg folate; 2 mg cholesterol; 8 g sugars; 0 g added sugars; 1,599 IU vitamin A; 86 mg vitamin C; 133 mg calcium; 3 mg iron; 429 mg sodium; 366 mg potassium
Vitamin C (143% daily value), Vitamin A (32% dv)