PEA, LEMON, AND EGG-DROP SOUP
A lighter take on Greek avgolemono, this soup features not only peas but their tendrils. Instead of being used to thicken the broth, the eggs are swirled in to form strands.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 5 cups
Number Of Ingredients 6
Steps:
- Shell peas (you should have 1 1/2 cups), reserving pods. Combine pods and stock in a medium saucepan; bring to a boil. Reduce heat, partially cover, and simmer 30 minutes. Strain out pods, reserving stock.
- Return 4 cups stock to pot, and bring to a boil. Add 1 teaspoon salt and the peas. Reduce heat, and vigorously simmer until peas are tender and bright green, 3 to 4 minutes.
- Add eggs in a slow, steady stream, swirling liquid gently with a fork to create strands. Stir in lemon zest and juice to taste, then pea tendrils. Cook just until tendrils are wilted, about 30 seconds. Season with salt and pepper. Serve immediately.
EGG DROP SOUP
This easy egg drop soup recipe will taste just like your favorite Chinese restaurant's egg drop soup (maybe a little better). It's delicious, and can be made in minutes.
Provided by Bill
Categories Soups and Stocks
Time 15m
Number Of Ingredients 9
Steps:
- Bring the chicken stock to a simmer in a medium soup pot. Stir in the sesame oil, salt, sugar, and white pepper. Add in the turmeric or 5 drops of yellow food coloring, if using. This will give the soup that rich restaurant-style yellow color, but it is optional. Taste the soup, and adjust the seasoning if needed.
- Next add the cornstarch and water mixture. Make sure the cornstarch and water is mixed well, as the cornstarch settles very quickly. Stir the soup continuously as you drizzle in the slurry, or you'll get clumps of cooked starch in your soup. Use more or less starch if you like a thicker or thinner soup. You can also add the starch in a couple small batches, let the soup simmer for a couple of minutes, then check to see if the consistency is to your liking.
- Now we're ready for the most exciting part: the egg. This recipe calls for the egg to be lightly beaten, which results in both white and yellow egg swirls. The speed at which you stir the soup when adding the egg also determines whether you get large "egg flowers" or small egg flowers (i.e. swirly bits of egg). Use a ladle to stir the soup in a circular motion, and slowly drizzle in the egg until you have added it all.
- Ladle the soup into bowls, top with scallions, and serve!
Nutrition Facts : Calories 109 kcal, Carbohydrate 10 g, Protein 7 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 87 mg, Sodium 551 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
GRANDMA'S PEA SOUP
My grandma's pea soup recipe was a family favorite. What makes it different from any other pea soups I have tried is the addition of whole peas, spaetzle-like "dumplings" and sausage. Try it once and you'll be hooked. -Carole Talcott, Dahinda, Illinois
Provided by Taste of Home
Time 3h
Yield 16 servings (4 quarts).
Number Of Ingredients 18
Steps:
- Cover peas with water and soak overnight. Drain, rinse and place in a Dutch oven. , Add ham bone, water and remaining soup ingredients except sausage and dumplings. Bring to a boil. Reduce heat; cover and simmer 2 to 2-1/2 hours. , Remove ham bone and skim fat. Remove meat from bone; dice. Add ham and, if desired, sausage to pan. , For dumplings, place flour in a small bowl. Make a depression in the center of the flour; add egg and water and stir until smooth. , Place a colander with 3/16-in.-diameter holes over simmering soup; transfer dough to the colander and press through with a wooden spoon. Cook, uncovered, 10-15 minutes. Discard bay leaf. Freeze Option: Prepare soup without dumplings and freeze in serving-size portions to enjoy for months to come.
Nutrition Facts : Calories 155 calories, Fat 2g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 171mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 6g fiber), Protein 9g protein.
SPLIT PEA SOUP
This is a wonderful, hearty split pea soup. Great for a fall or blustery winter day.
Provided by bluebayou
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 10h30m
Yield 6
Number Of Ingredients 10
Steps:
- In a large stock pot, cover peas with 2 quarts cold water and soak overnight. If you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.
- Once peas are soaked, add ham bone, onion, salt, pepper and marjoram. Cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally.
- Remove bone; cut off meat, dice and return meat to soup. Add celery, carrots and potatoes. Cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender.
Nutrition Facts : Calories 310.3 calories, Carbohydrate 57.9 g, Fat 1 g, Fiber 21.5 g, Protein 19.7 g, SaturatedFat 0.2 g, Sodium 255.1 mg, Sugar 9.5 g
TIA'S PEAS AND EGGS SOUP
Provided by Food Network
Time 3h5m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- In a large pot, warm up the olive oil. Add onions and garlic and saute until the onions are translucent. Add the potatoes and salt and stir to insure the potatoes are coated with the oil. Fry potatoes over medium heat for about 10 to 15 minutes, but don't allow them to get color. Add the tomatoes, then using the can, fill it up 1 1/2 times with water, and add to the soup. Add pepper and sugar bring to a boil, then turn the heat to low, cover, and simmer for 1 1/2 hours, or until potatoes are tender.
- Add the peas, including the juice, and stir gently. Simmer another 30 minutes. Next increase the heat to medium-high and bring the soup to a boil. Crack eggs into a separate bowl and gently add to the top of the boiling soup in a clock pattern until there is no more room. Cover the pot and let the eggs poach for approximately 15 to 20 minutes, or until the yolks are solid.
- Serve the soup hot, giving each serving 1or 2 eggs and offer the freshly grated Romano and allow the person to add the desired amount for their taste.
PEAS AND EGG DROP SOUP (PEA DOW TONG)
A very easy meatless soup to serve with your favorite Chinese meals. Warm and comforting when wanting something light, but still want to get those most needed vegetables. This recipe came from "Chinese Village Cookbook, A Practical Guide To Cantonese Country Cooking" 1975
Provided by Julia Ferguson
Categories Other Appetizers
Time 30m
Number Of Ingredients 4
Steps:
- 1. Combine peas, mushrooms and stock. Bring to a boil for 1 minute.
- 2. Take off heat and add eggs, stirring until they seperate in strands.
- 3. Serve immediately.
PEA SOUP (FROM CANNED PEAS) WARM OR CHILLED
Serve this hot or chilled. If serving hot, just omit the yogurt. From Taste of Home's 2005 Quick Cooling Annual Recipes
Provided by Cake Baker
Categories Low Cholesterol
Time 20m
Yield 1 1/2 cups, 4 serving(s)
Number Of Ingredients 10
Steps:
- 1. In a large saucepan, saute' onion and garlic in oil until tender. Remove from heat.
- 2. Stir in peas, broth, lemon juice, dill, salt and pepper.
- 3. Place half of the mixture at a time in a blender; cover and process until pureed.
- At this point, return to saucepan and heat thoroughly.
- * If serving cold, add all the pureed mixture to the blender and add the yogurt; puree until smooth. Cover and refrigerate for at least 1 hour.
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