I dedicate this Pea Soup to my sister Beverly--She is a pea soup lover! (She is in the white shirt) Love you Bev!2 pounds fresh pea pods shucked
which should yield 1−1/2 cups fresh peas
2 1/2 tablespoons butter
1/2 onion, diced
3 cups water
salt and pepper to taste
2 tablespoons extra virgin olive oil
juice of one lemon
which should yield 1−1/2 cups fresh peas
2 1/2 tablespoons butter
1/2 onion, diced
3 cups water
salt and pepper to taste
2 tablespoons extra virgin olive oil
juice of one lemon
Shuck peas and reserve the pods. Bring 3 cups of salted water to a boil and
cook peas for 1 minute. Strain peas, reserving water and place peas in ice
water.
cook peas for 1 minute. Strain peas, reserving water and place peas in ice
water.
In a two quart sauce pan, melt 1 tablespoon butter and gently cook onion
until translucent. Add the pods, pea cooking liquid and salt and pepper.
Simmer for two minutes. Strain liquid into a blender. Add cooked peas and
puree. Add 1 tablespoon butter and 2 tablespoons olive oil, salt, pepper and
lemon juice and blend. Serve immediately, or chill and reheat when ready to
serve.
until translucent. Add the pods, pea cooking liquid and salt and pepper.
Simmer for two minutes. Strain liquid into a blender. Add cooked peas and
puree. Add 1 tablespoon butter and 2 tablespoons olive oil, salt, pepper and
lemon juice and blend. Serve immediately, or chill and reheat when ready to
serve.
Comments
Post a Comment