Tias Peas And Eggs Soup Recipes
ITALIAN PEAS AND EGGS
This is a slightly spicy and VERY filling side dish that you can alter to suit your family's tastes. It's the absolute only way to get my kids and I to eat peas! Simple, filling and TASTY! This comes from my father-in-law's family where inexpensive foods were used to create a filling meal. My husband LOVES to sop up the pea/oil juice with fresh Italian bread. Great as a side for meat dishes.
Provided by RedVinoGirl
Categories Vegetable
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cover the bottom of a small sauce pan with olive oil. Braise onion in the oil and add crushed red peppers to taste. Add one can of peas and juice to oil and let it come to a gentle boil. Drop in as many eggs as desired into the boiling juice. Cover and simmer until eggs are cooked (about 5 minutes). Salt and pepper to taste.
Nutrition Facts : Calories 259.7, Fat 15.3, SaturatedFat 3, Cholesterol 211.5, Sodium 73.9, Carbohydrate 18.8, Fiber 6.1, Sugar 7.4, Protein 12.2
PEAS AND EGG DROP SOUP (PEA DOW TONG)
A very easy meatless soup to serve with your favorite Chinese meals. Warm and comforting when wanting something light, but still want to get those most needed vegetables. This recipe came from "Chinese Village Cookbook, A Practical Guide To Cantonese Country Cooking" 1975
Provided by Julia Ferguson
Categories Other Appetizers
Time 30m
Number Of Ingredients 4
Steps:
- 1. Combine peas, mushrooms and stock. Bring to a boil for 1 minute.
- 2. Take off heat and add eggs, stirring until they seperate in strands.
- 3. Serve immediately.
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