Lady Cream Pea Soup Recipes

SOUTHERN STYLE LADY CREAM PEAS

Steps:

• Soak beans overnight to speed the cooking process.
• Rinse and sort the peas and add to a Dutch oven or soup pot. Add the tasso or smoked ham and the water; bring to a boil, reduce heat and simmer uncovered for 1 hour.
• In a separate skillet, sauté the onion in the butter until softened, about 5 minutes. Add the garlic and cook another minute.
• Transfer the skillet contents, including all of the drippings, to the bean pot.
• Add all of the seasonings, except for the salt and pepper, and continue cooking uncovered for another 1/2 hour, or longer, until peas are tender and liquid has reduced to consistency desired.
• Taste, season with salt and pepper only as needed.
• Serve with a side of cornbread as a main dish meal over rice, or as a side dish with your favorite meat.

CREAM OF PEA SOUP

Steps:

• 1. In a large enough pot, over medium heat add the olive oil and the flour and stir for about 3 minutes.
• 2. Gradually add the chicken broth (or water if using bouillon) while stirring so as not to have lumps. Add the milk and peas and bring to boil. Lower the heat, partially cover and let it simmer for 30 minutes or until the peas are cooked and tender.
• 3. Beat it up with an immersion blender until very smooth. Adjust taste to your liking with salt and pepper. Serve with heavy cream.
• 4. In step 2 when it is time to add the peas you can add almost any vegetable instead. Here are some of what I tried: asparagus, broccoli, cabbage (thinly shredded), carrots, cauliflower, celery, leeks, mixed vegetables, potatoes, red lentils, tomato (juice or sauce), V8, zucchini.