Sprouted Pea Soup Recipes

GREEN PEA SOUP WITH TARRAGON AND PEA SPROUTS

Steps:

• Place 1 cup peas in microwave-safe bowl; set aside. Heat oil in heavy large saucepan over medium-high heat. Add shallots and sauté until golden and almost tender, about 7 minutes. Add remaining peas, 4 cups broth, and 2 tablespoons tarragon; bring to boil. Reduce heat to medium and boil until flavors blend and peas are tender, about 7 minutes. Cool slightly. Working in batches, puree soup in blender until completely smooth. Return soup to same saucepan. Bring to simmer and thin with more broth by 1/4 cupfuls, if desired. Stir in remaining 1 tablespoon tarragon. Season with pepper.
• Cook reserved 1 cup peas in microwave until warm, about 1 minute.
• Ladle soup into 6 bowls. Drizzle lightly with yogurt. Sprinkle whole peas over and garnish with pea sprouts.
• *Available at natural foods stores and Asian markets.

SPROUTED PEA SOUP

Steps:

• Rinse peas.
• Simmer chicken stock and add peas.
• Saute shallots, onions, and garlic in butter, reserving half of shallots (sauted) for garnish.
• Simmer, covered, gently 3 hours.
• Add milk.
• Salt and pepper to taste.
• Add remaining shallots.
• Garnish with toasted baggett rounds, sour cream, or a teaspoon of very dry sherry.