Lady Cream Pea Soup Recipes

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.

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.

Steps:

• Melt butter in a saucepan over medium heat. Stir flour, sugar, and pepper into the melted butter until smooth.
• Remove saucepan from heat. Stir peas and milk into the butter mixture. Return saucepan to medium heat; bring to a boil while stirring regularly. Reduce heat and cook at a simmer until the sauce thickens, about 10 minutes.

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.

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.

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.

Steps:

• Bring water, peas, and salt to a boil in a saucepan; cook until peas are just tender, about 2 minutes. Drain and return peas to saucepan. Reduce heat to medium and stir in flour. Add butter and enough milk to barely cover peas. Cook and stir until thickened, 5 to 10 minutes.

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.

Steps:

• Cook shallots in oil in a 3-quart heavy saucepan over moderate heat, stirring, until softened, about 2 minutes. Add potato and salt and cook, stirring, 2 minutes. Add water and simmer, covered, until potato is tender, about 15 minutes. Add peas and simmer, uncovered, 2 minutes.
• Purée in batches in a blender (use caution when blending hot liquids), then force through a very fine sieve into a saucepan. Reheat soup and season with salt and pepper.
• Drizzle servings with crème fraîche.