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We can dramatically increase global food availability and environmental sustainability by using more of our crops to feed people directly and less to fatten livestock.
—Jonathan A. Foley, director of the Institute on the Environment, U of MN

Don’t eat anything your great-grandmother wouldn’t recognize as food.
—Michael Pollan

Cooking is at once child’s play and adult joy. And cooking done with care is an act of love.
—Craig Claiborne

People who eat according to the rules of a traditional food culture are generally healthier than those of us eating a modern Western diet of processed food.
—Michael Pollan

Cold Pea Soup- The Recipe

Cold pea soup

Recipe: Cold Pea Soup
By Bronwyn Dunne

This is a simple and elegant summer soup. The recipe is as exact as possible given the variables. There is no way to estimate exactly how many peas are in 3 lbs. of peas with their shells on. The amount of vegetable broth is adjusted depending on how thick or thin you want the soup to be.

 For 4 servings 

Ingredients:

3 lbs. of fresh peas in their shell

5 ½ to 6 cups of homemade vegetable broth

ÂĽ – ½ teaspoon salt

pepper to taste

4 tablespoons plain yoghurt

1 tablespoon of chopped herbs –parsley, chives, and cilantro are all possibilities

Shell the peas and cook them by covering them with water in a pan and bringing to a boil. Turn the heat down and let them simmer very gently for no more than 3 minutes.

If they haven’t been freshly picked, you may need to cook them 3 – 4 minutes longer.

When the peas are cooked, pour the water out of the pan and pour the peas into a food processor.

 While you are cooking the peas, heat the vegetable broth until it begins to bubble gently and is heated through. Pour the heated vegetable broth into the food processor with the peas, adding the broth gradually to control the thickness of the finished soup. Process until the consistency of the soup is thick and creamy.

 Refrigerate the soup for at least an hour to make sure it is cold when served. When ready to serve, pour into four bowls and spoon a tablespoon of the yoghurt into each bowl. Sprinkle the chopped herbs on top of the yoghurt. 

Note: If you don’t make your own vegetable broth, there are several good commercial products in supermarkets.

 

 

Posted: 9-24-2012

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Recipe: Cold Pea Soup
By Bronwyn Dunne

This is a simple and elegant summer soup. The recipe is as exact as possible given the variables. There is no way to estimate exactly how many peas are in 3 lbs. of peas with their shells on. The amount of vegetable broth is adjusted depending on how thick or thin you want the soup to be.

 For 4 servings 

Ingredients:

3 lbs. of fresh peas in their shell

5 ½ to 6 cups of homemade vegetable broth

¼ - ½ teaspoon salt

pepper to taste

4 tablespoons plain yoghurt

1 tablespoon of chopped herbs –parsley, chives, and cilantro are all possibilities

Shell the peas and cook them by covering them with water in a pan and bringing to a boil. Turn the heat down and let them simmer very gently for no more than 3 minutes.

If they haven’t been freshly picked, you may need to cook them 3 – 4 minutes longer.

When the peas are cooked, pour the water out of the pan and pour the peas into a food processor.

 While you are cooking the peas, heat the vegetable broth until it begins to bubble gently and is heated through. Pour the heated vegetable broth into the food processor with the peas, adding the broth gradually to control the thickness of the finished soup. Process until the consistency of the soup is thick and creamy.

 Refrigerate the soup for at least an hour to make sure it is cold when served. When ready to serve, pour into four bowls and spoon a tablespoon of the yoghurt into each bowl. Sprinkle the chopped herbs on top of the yoghurt. 

Note: If you don’t make your own vegetable broth, there are several good commercial products in supermarkets.

 

 

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Recipe: Cold Pea Soup
By Bronwyn Dunne

This is a simple and elegant summer soup. The recipe is as exact as possible given the variables. There is no way to estimate exactly how many peas are in 3 lbs. of peas with their shells on. The amount of vegetable broth is adjusted depending on how thick or thin you want the soup to be.

 For 4 servings 

Ingredients:

3 lbs. of fresh peas in their shell

5 ½ to 6 cups of homemade vegetable broth

¼ - ½ teaspoon salt

pepper to taste

4 tablespoons plain yoghurt

1 tablespoon of chopped herbs –parsley, chives, and cilantro are all possibilities

Shell the peas and cook them by covering them with water in a pan and bringing to a boil. Turn the heat down and let them simmer very gently for no more than 3 minutes.

If they haven’t been freshly picked, you may need to cook them 3 – 4 minutes longer.

When the peas are cooked, pour the water out of the pan and pour the peas into a food processor.

 While you are cooking the peas, heat the vegetable broth until it begins to bubble gently and is heated through. Pour the heated vegetable broth into the food processor with the peas, adding the broth gradually to control the thickness of the finished soup. Process until the consistency of the soup is thick and creamy.

 Refrigerate the soup for at least an hour to make sure it is cold when served. When ready to serve, pour into four bowls and spoon a tablespoon of the yoghurt into each bowl. Sprinkle the chopped herbs on top of the yoghurt. 

Note: If you don’t make your own vegetable broth, there are several good commercial products in supermarkets.

 

 

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Recipe: Cold Pea Soup
By Bronwyn Dunne

This is a simple and elegant summer soup. The recipe is as exact as possible given the variables. There is no way to estimate exactly how many peas are in 3 lbs. of peas with their shells on. The amount of vegetable broth is adjusted depending on how thick or thin you want the soup to be.

 For 4 servings 

Ingredients:

3 lbs. of fresh peas in their shell

5 ½ to 6 cups of homemade vegetable broth

¼ - ½ teaspoon salt

pepper to taste

4 tablespoons plain yoghurt

1 tablespoon of chopped herbs –parsley, chives, and cilantro are all possibilities

Shell the peas and cook them by covering them with water in a pan and bringing to a boil. Turn the heat down and let them simmer very gently for no more than 3 minutes.

If they haven’t been freshly picked, you may need to cook them 3 – 4 minutes longer.

When the peas are cooked, pour the water out of the pan and pour the peas into a food processor.

 While you are cooking the peas, heat the vegetable broth until it begins to bubble gently and is heated through. Pour the heated vegetable broth into the food processor with the peas, adding the broth gradually to control the thickness of the finished soup. Process until the consistency of the soup is thick and creamy.

 Refrigerate the soup for at least an hour to make sure it is cold when served. When ready to serve, pour into four bowls and spoon a tablespoon of the yoghurt into each bowl. Sprinkle the chopped herbs on top of the yoghurt. 

Note: If you don’t make your own vegetable broth, there are several good commercial products in supermarkets.

 

 

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6 Responses to “Cold Pea Soup- The Recipe”

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    • Bronwyn says:

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  5. […] surgery and long recuperation period, I found myself at the local organic market buying peas. Cold pea soup was on my mind. A gift for a rehabilitating […]

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