Sometimes the peas in the garden outpace the picking or the supplies in the store aren’t so fabulous. Here’s a recipe for those less-than-perfect peas—no shucking involved. It's a soup for the true pea lover.
- 12 cups water
- 2 pounds English peas with shells
- 1/3 cup finely chopped fresh dill, plus sprigs for garnish
- 1 teaspoon salt
- Freshly ground pepper to taste
- 3/4 cup low-fat plain yogurt
Bring water to a boil in a large pot. Add peas, return to a boil and then reduce to a simmer. Cook, stirring occasionally, for 45 minutes.
Using a slotted spoon, transfer one-third of the pea pods to a food processor. Add 1/2 cup cooking liquid and process until smooth. (Use caution when pureeing hot liquids). Pour into a large bowl. Repeat with the remaining pea pods in 2 batches, with 1/2 cup cooking liquid each time. Pour the pureed peas plus the remaining cooking liquid through a fine-meshed sieve, pressing on the solids to extract as much liquid as possible. (Alternatively, put through a food mill fitted with a fine disc).
Return the soup to the pot, bring to a boil and then simmer until reduced by about a third (to about 6 cups), 30 to 35 minutes. Stir in chopped dill, salt and pepper. Ladle into bowls and top each serving with a swirl or dollop of yogurt and a sprig of dill, if desired.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
79 calories; 1g total fat; 0g total saturated fat; 2mg cholesterol; 429mg sodium; 13g carbohydrates; 4g fiber; 6g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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