Featured_Recipe    195 Calories    

If you have a love of and childhood memories of picking peas, snapping the shell opened and eating peas sweet and moist in the garden, this will be you're new favorite soup.  

6 Cups pea tops 4 Cups peas 3 Cups chicken or vegetable stock 2 Tablespoons fresh mint 1 Dash nutmeg

Fresh Pea Tops are available in Asian Markets
and sprout vendors in Farmer's Markets.

Prep • Poach: 5 Minutes • Pulse: 5 Minutes • Chill: 60 Minutes


1. Blanch the pea tops in 2 cups of water, vegetable or chicken stock, bring to a boil: cook for 3 minutes, turning the pea tops several times.

2. If using fresh peas, remove the pea tops from the pan and place the fresh peas in the pan: cook for about 15 minutes or until the peas are tender.

3. If using frozen peas, put 2 cups of frozen peas into the pot to stop cooking immediately: keep in the pot until the peas are tender. Add a few mint leaves when done cooking the peas.

4. Let everything cool, use a submersion blender to break down the peas into a puree: or place 2 ladles of the pea and tops in batches into a blender or food processor and blend until smooth.

Add a dash of nutmeg while the soup is still warm. Chill in the refrigerator for several hours, serve with fresh mint leaves or a sprig of the pea tops on top

Excellent served with corn: Corn Muffins, Grilled Polenta, or Corn added to a Salad.
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