Garden And Snap Pea Soup With Vidalia Onions Recipes

HEARTY GARLIC AND SNAP PEA SOUP

Steps:

• In a large saucepan cook garli and a pinch or two of crushed red peppers in 2 tablespoons hot oil over medium heat for 1 minute; remove garlic.
• Add onion and cook until tender.
• Add potatoes, chicken broth, and water.
• Bring to boiling; reduce heat.
• Cook, covered, 15 to 18 minutes, or until potatoes are tende; cool soup slightly.
• Using a food processor or blender, puree soup in batches until smooth; return to saucepan.
• Add fennel and peas.
• Bring to boiling; reduce heat.
• Simmer, uncovered, for 3 minutes.
• Stir in salt and pepper.
• Top with fennel fronds.
• Spoon on yogurt and drizzle with olive oil.
• Makes 8 side-dish servings or 4 main-dish servings.

CREAMY VIDALIA ONION SOUP

Steps:

• In a saucepan, melt butter or margarine over medium heat. Add onions: saute until golden brown, about 10 minutes.
• Stir in flour and salt, and mix thoroughly. Gradually add chicken broth, stirring constantly. Cover, and simmer over low heat for about 10 minutes.
• When onions are very tender, stir in milk and cream. Heat through. Remove 1/2 cup soup, and mix in egg yolks. Slowly stir egg yolk mixture into soup in pan. Heat through, but do not allow soup to boil. Stir in paprika, black pepper, and red hot pepper sauce. Serve hot, and garnish with chopped parsley.

GARDEN AND SNAP PEA SOUP WITH VIDALIA ONIONS

Steps:

• Prepare an ice bath, and set aside. Melt the butter in a medium saucepan over medium-low heat. Add onions, and season with salt and pepper. Cook, stirring frequently, until onions are translucent, about 8 minutes.
• Add stock; bring to a boil. Reserve about 1/4 cup each snap and garden peas. Add remaining snap peas to saucepan, and return stock to a boil. Add remaining garden peas; cook until all peas are tender, about 4 minutes. Transfer pan to ice bath. Stir until mixture is cool.
• Working in batches, transfer mixture to the jar of a blender; process until it is smooth. Return to saucepan, and set over medium heat. Stir in cream, and adjust consistency with more stock, if needed. Season with salt and pepper.
• Meanwhile, prepare a small ice bath, and bring a small saucepan of water to a boil. Add reserved snap peas and garden peas. Blanch until they are just tender, 2 to 3 minutes. Using a slotted spoon, transfer to ice bath; drain in a colander. Cut snap peas into small pieces.
• To serve, divide soup among soup bowls, and garnish each serving with blanched mixed peas.