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.
SOUTHERN STYLE LADY CREAM PEAS
Lady cream peas, seasoned with smoked meat, onion, garlic and fresh herbs, pictured here with a side of my buttermilk sour cream cornbread and broiled chicken.
Provided by Deep South Dish
Categories Main Dish, Side Dish, Beans
Number Of Ingredients 12
Steps:
- Soak beans overnight to speed the cooking process.
- Rinse and sort the peas and add to a Dutch oven or soup pot. Add the tasso or smoked ham and the water; bring to a boil, reduce heat and simmer uncovered for 1 hour.
- In a separate skillet, sauté the onion in the butter until softened, about 5 minutes. Add the garlic and cook another minute.
- Transfer the skillet contents, including all of the drippings, to the bean pot.
- Add all of the seasonings, except for the salt and pepper, and continue cooking uncovered for another 1/2 hour, or longer, until peas are tender and liquid has reduced to consistency desired.
- Taste, season with salt and pepper only as needed.
- Serve with a side of cornbread as a main dish meal over rice, or as a side dish with your favorite meat.
CREAM PEAS
In my search for a good cream pea recipe, I found many, but none that quite matched what I wanted. So I took to my own creativity and came up with this absolutely fabulous recipe. We love it so much we have this on the side quite often.
Provided by STEPHNDON
Categories Side Dish Vegetables Green Peas
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- In a medium saucepan, combine peas, water, and salt. Bring to a boil, then stir in butter.
- In a small bowl, whisk together cream, flour, and sugar. Stir mixture into peas. Cook over medium-high heat until thick and bubbly, about 5 minutes.
Nutrition Facts : Calories 234.6 calories, Carbohydrate 18.5 g, Cholesterol 50.1 mg, Fat 16.2 g, Fiber 4.3 g, Protein 5 g, SaturatedFat 10.1 g, Sodium 143.9 mg, Sugar 7.6 g
LADY CREAM PEA SOUP RECIPE
Steps:
- Step 1: Soak peas for at least 1 hour or up to 24 hours. Step 2: In a medium sauté pan, heat 3 tbsp olive oil. Add the andouille sausage and cook until light brown, about 3-5 minutes. Remove the meat from the pan and set aside. Step 3: If necessary, add more oil to the pan and then add the onions, bell peppers and celery; cook until tender, about 3 minutes. Step 4: Add the garlic, chicken stock, herbs and peas. Cook over medium heat for 1 hour. Season with Worcestershire sauce, salt and pepper. Continue to cook the peas until nearly tender. Add the andouille sausage and continue cooking until peas are very tender. Add the kale and cook an additional 3 minutes. Step 5: Serve with Gueydan rice, a special rice from Louisiana that tastes and smells like buttered popcorn and can be found in specialty markets.
LADY PEAS WITH SALT PORK AND RICE
This is a real Southern dish. Not too many people have access to Lady Cream Peas, so Black Eyed peas may be substitued. A wonderful dish. I serve with beef or pork and cornbread.
Provided by Miss Annie
Categories Lunch/Snacks
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Discard any skin on salt pork.
- Cut into 1/3" pieces and cook in a heavy pot over moderate heat, stirring occasionally until fat is rendered and pork is crisp and golden, about 6-8 minutes.
- Transfer pork to a paper towel to drain.
- Pour off all but 1 Tbsp.
- fat and cook onions over moderate heat until softened.
- Add garlic and cook, stirring for 1 minute.
- Stir in peas and water and simmer, uncovered until peas are tender, about 30-35 minutes.
- Stir in scallions and salt and pepper, to taste.
- Serve over rice and sprinkle with salt pork.
Nutrition Facts : Calories 325.9, Fat 23.3, SaturatedFat 8.4, Cholesterol 24.4, Sodium 414.1, Carbohydrate 24.3, Fiber 6, Sugar 4.6, Protein 5.1
CREAM OF PEA SOUP
Field editor Edie DeSpain of Logan, Utah suggests, "This creamy soup is nice for supper on a chilly night. It's so simple to make with canned peas."
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4-5 servings.
Number Of Ingredients 11
Steps:
- Drain peas, reserving 1/3 cup liquid. Place peas and liquid in a blender or food processor; cover and puree until smooth. Set aside. In a large saucepan, saute onion in butter until tender. Stir in the flour, sugar, salt, pepper and sage until blended. Gradually add water; bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in milk and pureed peas; heat through. Garnish with bacon.
Nutrition Facts : Calories 278 calories, Fat 17g fat (10g saturated fat), Cholesterol 53mg cholesterol, Sodium 694mg sodium, Carbohydrate 22g carbohydrate (11g sugars, Fiber 3g fiber), Protein 10g protein.
CREAM OF PEA SOUP
Make and share this Cream of Pea Soup recipe from Food.com.
Provided by Dancer
Categories < 15 Mins
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- In large nonstick saucepan over high heat, combine butter buds, seasonings, chicken broth and baby peas.
- Bring to a boil, reduce heat to medium and cook for 5 minutes or until baby peas are tender; stir occasionally.
- Do not drain.
- In blender, combine milk and flour.
- Blend on high for 1 minute or until smooth.
- Stir milk mixture slowly into soup mixture. Stirring constantly over medium heat, bring soup to boil for 1 minute. Serve hot. Makes 3 servings.
CREAMY PEA CASSEROLE
My sister-in-law shared this time-tested recipe with me a few years back. It's a welcome addition to church or family dinners.- Mary Pauline Maynor, Franklinton, Louisiana
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute the onion, celery and red pepper in butter for 8-10 minutes or until tender. Stir in soup and milk; heat through. Stir in peas and water chestnuts. , Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with cracker crumbs. Bake, uncovered, at 350° for 25-30 minutes or until bubbly.
Nutrition Facts : Calories 254 calories, Fat 16g fat (8g saturated fat), Cholesterol 33mg cholesterol, Sodium 611mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 5g fiber), Protein 5g protein.
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