Kittencals Fresh Pea Soup Vegetarian Food

FRESH PEA SOUP

Steps:

• Heat the butter in a large saucepan, add the leeks and onion, and cook over medium-low heat for 5 to 10 minutes, until the onion is tender. Add the chicken stock, increase the heat to high, and bring to a boil. Add the peas and cook for 3 to 5 minutes, until the peas are tender. (Frozen peas will take only 3 minutes.) Off the heat, add the mint, salt, and pepper.
• *Puree the soup in batches: place 1 cup of soup in a blender, place the lid on top, and puree on low speed. With the blender still running, open the venthole in the lid and slowly add more soup until the blender is three-quarters full. Pour the soup into a large bowl and repeat until all the soup is pureed. Whisk in the creme fraiche and chives and taste for seasoning. Serve hot with garlic croutons.

FRENCH-CANADIAN PEA SOUP (SOUPE AUX POIS)

Steps:

• Wash and sort peas; place in a large pot, bring to a boil.
• Remove from heat and let sit for 1 hour.
• Add salt pork, onion, celery, carrots, savory and 1 tsp salt.
• Bring to a boil; reduce heat and simmer until peas are very tender, about 2 hours, adding more water if needed.
• Remove salt pork; chop and return to soup.
• Season to taste with salt and pepper.

KITTENCAL'S PEA SOUP WITH HAM BONE (CROCK POT OR STOVE TOP)

Steps:

• In a large Dutch oven or saucepan saute the onion and garlic in oil until soft (about 5-6 minutes).
• Add in broth, dried split peas, water, ham bone and bay leaf; bring to a boil, reduce heat to medium-low, and simmer for about 2 hours, or until the soup thickens (add in the diced carrots the last hour of cooking).
• Add in pepper to taste.
• Remove the ham bone and bay leaf.
• At this point the soup can be pureed if desired.
• When the ham is cool, pull the meat from the bone and shred it into bite-size pieces, then return to the saucepan, or serve on the side.
• Add in rice and stir until heated through.
• Ladle into serving bowls, and drizzle with whipped cream if desired.

KITTENCAL'S FRESH PEA SOUP (VEGETARIAN)

Steps:

• In a saucepan heat the oil or butter over medium heat; add in the onion and cook stirring until softened (about 3 minutes).
• Add in the garlic and crushed chili flakes; cook for 1-2 minutes.
• Pour in the vegetable broth and the peas; bring to a boil.
• Reduce the heat to low, then add in salt and pepper; simmer for about 18-20 minutes or until the peas are tender.
• Using a blender or food processor puree the mixture in batches (can use a hand blender).
• Pour back into the saucepan over a strainer.
• OPTIONAL; if you are adding in the whipping cream add in at this point starting with 1 tablespoon and then reheat.
• Adjust salt and pepper to taste.
• Ladle into bowls then top with croutons.
• Delicious!

CREAM OF FRESH VEGETABLE SOUP (VEGETARIAN)

Steps:

• Saute garlic, onion and potatoes in butter/olive oil until onions are translucent over medium heat.
• Add parsnips and carrots, cook for 3-5 minutes. (Add wine and/or rosemary here if you are going to).
• Pour water into pan with preferred stock base and add garlic and onion powder. Add celery. Cook until potatoes are soft.
• Add peas.
• Add fresh herbs.
• Mix milk and cornstarch and add slowly, cook for a few more minutes until hot and thick. (If not thick enough add more cornstarch mixed with cold water).
• Add salt and pepper to taste
• Serve and enjoy!

THE BEST FRESH PEA SOUP

Steps:

• Melt butter in a heavy saucepan or flameproof casserole. Add the shallots and cook for about 3 minutes, stirring occasionally.
• Add 2 cups water and the peas, and season with salt and pepper.
• Cover and simmer for 12 minutes, stirring occasionally.
• When the peas are tender, ladle them into a food processor or blender with a little of the cooking liquid and process until smooth.
• Place soup back into the saucepan, stir in the cream, if using, and heat through without boiling. Season with salt and pepper and serve hot garnish with croutons.

FRESH PEA SOUP

Steps:

• Make a white sauce: melt the butter in a 4-6 cup saucepan. Add flour over moderately-low heat with all seasonings. Cook 1-2 minutes.
• Whisk in milk and cream, turn up heat, whisk, brining to a boil. Coat the top with some non stick cooking spray. Cover with plastic wrap on its surface, or use a coffee filter instead.
• Put water, onion and peas into a soup pot, or 8-cup saucepan. Heat, with salt, bring to the boil. Cook, simmer gently, for 18-30 minutes, or until peas are well cooked. Taste. Transfer to a processor, food mill, the small holes of a meat grinder, or use an immersion blender, to purée.
• Put back in pot, add Béchamel, and stir till smooth, correct for seasoning, add more nutmeg, if desired.
• Serve hot, or cold with one or more of the optional garnishes.