Has anybody tried to make peapod soup? I'd love to make some and wondered if there's a good recipe about that's recommended.
I remember some as a child, wish I knew the recipe.
Sand
Googled...
Ingredients
1 tbsp olive oil
¼ onion, peeled and chopped
1/3 potato, peeled and chopped
250ml/9fl oz chicken stock
110g/4oz fresh peas (including pods)
2 tbsp fresh mint, chopped
Method
1. Heat the olive oil in a medium saucepan.
2. Add the onion and potato and sauté for 3 minutes.
3. Pour in the stock and leave soup to simmer for 6-8 minutes.
4. Transfer the soup to a food processor and blitz until smooth.
5. Pour the soup back into pan and add the peas and mint.
6. Leave soup to simmer for a further 2-3 minutes before removing it from the heat.
7. Ladle soup into bowls and serve.
OR
CHILLED PEA POD SOUP
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb Fresh pea pods
1/2 c Unsalted butter
8 Green onions -- thinly sliced
2 qt Chicken broth
2 tb Fresh tarragon -- minced
16 Romaine lettuce leaves
1/2 c Creme fraiche
Salt & freshly ground pepper
1 pn Sugar, optional
Fresh lemon juice
Creme fraiche
Fresh sprigs tarragon
Steamed fresh green peas
Snap ends and remove strings from pea pods. Melt
butter in heavy large saucepan over medium heat. Saute
pods and onions until onions are tender, about 5
minutes. Add broth and minced tarragon and bring to
boil. Reduce heat and simmer 15 minutes. Mix in
romaine and simmer 5 minutes. Puree soup as finely as
possible in batches in processor using on/off turns,
about 5 minutes. Strain through fine sieve into bowl.
Stir in 1/2 cup creme fraiche. Season with salt,
pepper and sugar or lemon juice if desired. Cool to
room temperature. Cover and refrigerate until well
chilled, at least 4 hours. (Can be prepared 1 day
ahead.) Just before serving, ladle soup into
individual bowls. Top with dollop of creme fraiche and
fresh tarragon sprig. Garnish with fresh peas if
desired.
I have a recipe for mangetout soup which is probably similar to pea pods. Will post it if you want to have something else other than EJ's.
Ok, thanks for the above, I'd actually found those recipes myself but eventually opted for this one...
Peapod Soup
This simple but laborious muddy-green soup has an unusual, delicious flavour. Unlike most soups it has to be made by hand as a blender cannot be used, and it can only be made when fresh peas in their pods are in season. However it is well worth the making. You need a few spring onions with the green bits and a good quantity of peapods from which you should shell the peas. The peapods must be green and fresh- discard any that are becoming dried or yellow and wrinkled. You need to keep a good handful of the shelled peas for the soup, but the rest can be used in another dish.
Roughly chop the spring onions and fry them gently in some butter. Add all the peapods whole and toss them quickly in the melted butter to enhance the green colour. Top up with a little water (or a stock if you have some) and season with ground black pepper. Cover and simmer gently for about three quarters of an hour until the peapods are very tender. Drain and reserve the liquor. Take the hot peapods and draw them through the fingers, stripping the soft green pulp from the pod into the liquor and keeping back the pod membranes and strings which are inedible and discarded. (Do not attempt to liquidise the soup- the pod membranes are just like cellophane and merely get chopped into small sharp pieces.)
The basic soup is now made. Adjust the liquid content and throw in the handful of peas that were reserved earlier. Bring the soup back to the heat and simmer for another ten minutes to cook the peas. Check to see if any salt is needed- the soup is naturally very sweet from the young peas that have gone into it. Serve the soup hot with crusty bread, or it can be frozen and stored.
Found it on 'Old Scrote's' site, good real cooking on there.
I didn't do the scraping of the peapods, shoved the lot through the mouli instead and it came out great.
Not sure about the after effects though...not for polite company :-[
sand