Sprouted Pea Soup Recipes
GREEN PEA SOUP WITH TARRAGON AND PEA SPROUTS
Provided by Bon Appétit Test Kitchen
Categories Soup/Stew Blender Microwave Appetizer Sauté Low Fat Vegetarian Quick & Easy Yogurt Low Cal High Fiber Dinner Lunch Pea Healthy Low Cholesterol Tarragon Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Place 1 cup peas in microwave-safe bowl; set aside. Heat oil in heavy large saucepan over medium-high heat. Add shallots and sauté until golden and almost tender, about 7 minutes. Add remaining peas, 4 cups broth, and 2 tablespoons tarragon; bring to boil. Reduce heat to medium and boil until flavors blend and peas are tender, about 7 minutes. Cool slightly. Working in batches, puree soup in blender until completely smooth. Return soup to same saucepan. Bring to simmer and thin with more broth by 1/4 cupfuls, if desired. Stir in remaining 1 tablespoon tarragon. Season with pepper.
- Cook reserved 1 cup peas in microwave until warm, about 1 minute.
- Ladle soup into 6 bowls. Drizzle lightly with yogurt. Sprinkle whole peas over and garnish with pea sprouts.
- *Available at natural foods stores and Asian markets.
SPROUTED PEA SOUP
This is one of those "invented by error" recipes, and basically a Spring mistake. When I found there were still peas left on the plants when I was pulling them up in the late Spring, I saved them. You know the kind... we call them "square peas". There were just too many to throw away. I put them in the refrigerator, intending to deal with them later. They sprouted. I rinsed them and put them in a jar... rinsed them again... and they actually looked inticing, or maybe interesting. We eat a lot of chicken, so I frequently make chicken stock, and had some on hand. (We also grow shallots, onions, and garlic.) I do try to keep up with the peas, so this is not a frequent soup. Amounts are up to the discretion of the cook.
Provided by Sweetiebarbara
Categories Beans
Time 3h15m
Yield 2 quarts, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Rinse peas.
- Simmer chicken stock and add peas.
- Saute shallots, onions, and garlic in butter, reserving half of shallots (sauted) for garnish.
- Simmer, covered, gently 3 hours.
- Add milk.
- Salt and pepper to taste.
- Add remaining shallots.
- Garnish with toasted baggett rounds, sour cream, or a teaspoon of very dry sherry.
Nutrition Facts : Calories 240.5, Fat 6, SaturatedFat 2.3, Cholesterol 14.7, Sodium 476.6, Carbohydrate 32.4, Fiber 6.1, Sugar 12.2, Protein 14.4
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