Pea And Ginger Soup Food

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PEA AND GINGER SOUP



Pea And Ginger Soup image

Provided by Mark Bittman

Categories     soups and stews, appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 4

2 cups fresh peas
2 tablespoons peeled and roughly chopped ginger, or more to taste, up to 1/4 cup
Salt and pepper
4 cups chicken or other stock, or water

Steps:

  • Combine all ingredients in a saucepan, and bring to a boil over medium-high heat. Reduce heat to a simmer, and cook until peas and ginger are very tender, about 15 minutes. Cool at least a few minutes.
  • Pour soup into a blender, in batches if necessary, and carefully purée. Return to pan, and, over medium-low heat, reheat gently, stirring occasionally. When soup is hot, adjust seasoning, and serve.

Nutrition Facts : @context http, Calories 364, UnsaturatedFat 13 grams, Carbohydrate 11 grams, Fat 21 grams, Fiber 4 grams, Protein 30 grams, SaturatedFat 6 grams, Sodium 503 milligrams, Sugar 4 grams, TransFat 0 grams

PEA AND CORIANDER SOUP



Pea and Coriander Soup image

This utterly delicious soup has a perky zing with the addition of fresh chilli.

Provided by Food Network

Time 20m

Yield 6 servings

Number Of Ingredients 10

1 1/2 pints (900 milliliters/3 3/4 cups) homemade chicken stock
2 ounces (50 grams/1/2 stick) butter
5 ounces finely chopped (150 grams/1 cup) onion
2 cloves garlic, peeled and chopped
1 green chilli, deseeded and finely chopped
Salt and freshly ground pepper
1 pound (450 grams/4 cups) peas (good quality frozen are fine)
2 tablespoons chopped fresh coriander, plus whole leaves for garnish
Sugar, for seasoning
Softly whipped cream, for garnish

Steps:

  • Bring the chicken stock to a boil. Melt the butter on a gentle heat and add the onions, garlic, and chilli. Season with salt and freshly ground pepper and sweat for 3 to 4 minutes. Add the peas and cover with the hot stock. Bring to a boil and simmer for 5 to 8 minutes. Add the coriander and puree the liquid in a blender. Season with salt, freshly ground pepper and a pinch of sugar, which enhances the flavour even further. Serve with a swirl of softly whipped cream and a few fresh coriander leaves sprinkled over the top.

SWEET PEA SOUP WITH COCONUT AND GINGER



Sweet Pea Soup with Coconut and Ginger image

Coconuts are widely available throughout Comoros, and you will find them used in all sorts of dishes, including soups like this one, which is both easy to make and impressive to serve. The coconut milk not only offers the soup great flavor but also makes it very creamy without using any dairy, adding it to the list of wonderful vegan recipes in this book.

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons canola oil
1 small yellow onion, finely diced
2 tablespoons minced ginger
2 garlic cloves, minced
1/2 teaspoon cayenne pepper
1 teaspoon kosher salt, plus more as needed
2 cups water
One 13.5-ounce can full-fat unsweetened coconut milk
One 10-ounce package frozen peas
Small handful of cilantro leaves, for serving (optional)

Steps:

  • Warm the oil in a medium saucepan set over medium heat. Add the onion, ginger, garlic, cayenne, and salt to the saucepan and cook, stirring occasionally, until the onion is softened, about 10 minutes. Add the water and the coconut milk and increase the heat to high. Once the mixture comes to a boil, reduce the heat to low and add the peas. Cook just until the peas are bright green and tender, about 5 minutes. Puree the soup using an immersion blender or in the jar of a regular blender. Season the soup to taste with salt and ladle into bowls. Top with cilantro leaves, if you like. Serve immediately. Leftovers can be stored in an airtight container in the refrigerator for up to a few days and rewarmed in a pot set over low heat (stir while you heat).

PERFECT SPLIT PEA SOUP



Perfect Split Pea Soup image

This is a carrot and ginger split pea seasoned with smoked paprika and lemon pepper. The key is using all fresh ingredients.

Provided by Kipp Schoenwald

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Split Pea Soup Recipes

Time 40m

Yield 6

Number Of Ingredients 15

2 tablespoons butter
½ small sweet potato, diced
1 teaspoon salt
¼ cup water
2 teaspoons olive oil
1 large onion, coarsely chopped
4 carrots, shaved into strips using a vegetable peeler
6 cloves garlic, minced
1 (1 inch) piece fresh ginger, minced
6 cups chicken stock
1 pound dried split peas
1 teaspoon chopped marjoram
1 ounce freshly shaved Parmesan cheese, or to taste
1 pinch smoked paprika, or to taste
1 pinch lemon pepper, or to taste

Steps:

  • Melt butter in a saucepan over high heat; add sweet potato, salt, and 1/4 cup water. Cook and stir just until sweet potato is soft, about 5 minutes.
  • Heat olive oil in a skillet over low heat; add onion, carrot, garlic, and ginger; cook and stir until onions are brown, about 10 minutes.
  • Place chicken stock, split peas, and marjoram in a pressure cooker. Cover pressure cooker with lid and cook soup according to manufacturer's instructions, about 10 minutes. Remove from heat; open pressure cooker carefully.
  • Stir cooked sweet potatoes and onion-carrot mixture into split pea mixture. Garnish with Parmesan cheese; season with paprika and lemon pepper.

Nutrition Facts : Calories 381.9 calories, Carbohydrate 57.3 g, Cholesterol 15.1 mg, Fat 8.5 g, Fiber 21.6 g, Protein 22.2 g, SaturatedFat 3.8 g, Sodium 1263.6 mg, Sugar 10.5 g

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