Green Pea Soup And Fried Tomatoes Scd Food

EASY GREEN PEA SOUP

Steps:

• In a large soup pot, melt the butter over medium heat then add the onion and garlic and cook until softened, about 5 minutes.
• Add the frozen green peas, stir for a minute, then pour enough stock over them to cover by about 2 inches.
• Increase the heat and boil gently for about 15 - 20 minutes, until the peas are very soft and the liquid has reduced somewhat.
• Remove from heat, add salt and pepper to taste and puree with an immersion blender until smooth.
• Add the sour cream, and blend until combined.
• Serve topped with a dollop of sour cream and crispy bacon or baby shrimp.

FRIED GREEN TOMATOES WITH CRAWFISH OR SHRIMP REMOULADE

Steps:

• Prepare the Remoulade sauce as per recipe, stir in the crawfish tails or shrimp, reserving several for garnish.
• If you are using shrimp, chop them so they will be about the size of the crawfish tails or use salad cooked shrimp.
• Preheat oil in heavy cast iron skillet until it sizzles when sprinkled lightly with water.
• Season the sliced tomatoes with Cajun seasoning to taste and dust lightly with flour.
• Please note: If the tomato slices are to heavily covered with flour the cornmeal will not adhere.
• Dip the slices in the beaten eggs and then coat with cornmeal.
• Fry in hot oil until browned, turning as needed; about 3 minutes on each side.
• To serve, place 3 to 4 slices on a serving plate, top with sauce and garnish with reserved crawfish tails or shrimp. Can sprinkle lightly with chopped parsley if desired.

SIMPLE HEALTHY GREEN PEA SOUP

Steps:

• Melt butter in a large pot over medium-high heat. Saute onion in hot butter until golden and translucent, about 10 minutes. Stir garlic into onions and saute until fragrant, about 1 minute.
• Stir peas and dill into onion mixture and pour in enough chicken broth to cover. Bring to a boil, reduce heat to medium-low, and simmer until hot, 10 to 15 minutes. Stir milk into soup.
• Puree soup with an immersion blender or pour pea soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Season with salt and pepper.

GREEN TOMATO SOUP WITH BACON AND BRIOCHE CROUTONS

Steps:

• Melt butter in a large pot over medium-high heat. Add onion and cook, stirring occasionally, until translucent, about 5 minutes.
• Meanwhile, lightly crush the coriander, either with a mortar and pestle or side of a knife. Add it to pot along with garlic and sauté for 3 minutes longer.
• Stir in tomatoes, stock, salt and pepper. Bring to a boil; immediately reduce heat to medium-low and simmer soup until tomatoes have fallen apart, about 30 minutes.
• Meanwhile, fry bacon in a skillet until crisp. Use a slotted spoon to transfer bacon to a paper-towel-lined plate. Return skillet to medium heat. Add brioche to bacon fat in pan and toss to coat well. Toast, tossing occasionally, until croutons are golden, about 5 minutes. Set aside.
• Using an immersion blender (or puréeing in batches in a regular blender), purée soup until smooth.
• Return soup to medium heat and stir in crème fraîche if desired, dill and honey. Cook until heated through, 1 to 2 minutes. Taste and add more salt or honey or both if desired. Ladle soup into individual serving bowls; crumble bacon over top and garnish with croutons.