PEA AND GINGER SOUP
Provided by Mark Bittman
Categories soups and stews, appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 4
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
CURRIED PEA SOUP WITH FRIZZED GINGER
Provided by Food Network
Categories appetizer
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 29
Steps:
- Melt the butter in a large heavy-bottomed pot over medium-high heat. Add the onion, celery, and leek and season with salt and pepper. Saute the vegetables until they are softened but not browned, about 5 minutes. Add the curry powder, stir, and cook for 2 minutes more.
- Add the stock and herb sachet to the pot. Bring to a boil over high heat, then lower the heat and let simmer until the vegetables have completely softened, 10 to 12 minutes. Add the peas and simmer for an additional 10 minutes.
- Use tongs to remove and discard the herb sachet.
- Use an immersion blender to puree the soup in the pot, or puree it in batches in a standing blender, then return the soup to the pot over medium heat. Stir in the creme fraiche, being careful not to let the soup return to a boil. (If you like, reserve a few tablespoons of the creme fraiche to drizzle over each serving.)
- Divide soup among individual bowls and serve at once, topping each serving with a drizzle of creme fraiche, if desired, and a few pieces of frizzled ginger.
- Pour the oil into a heavy-bottomed stockpot or lobster pot. Add all the other ingredients and cook, stirring, over medium-low heat until the vegetables have all softened but not colored, about 15 minutes. Pour in 6 quarts water, raise the heat to high, and bring the water to a boil, then lower the heat and let the liquid simmer for 2 hours.
- Carefully strain the stock through a fine-meshed strainer set over a large bowl or pot, pressing down on the solids with a wooden spoon to extract as much liquid and flavor as possible. Let the stock cool, then refrigerate for up to 1 week or freeze in batches to be thawed and used as needed.
- Pour oil into a small pot and heat to 265 degrees F. Shave the ginger into a fine julienne using a Japanese mandoline, vegetable slicer, or very sharp thin-bladed knife. Adds the ginger crisps to the oil, frying them until crispy, about 1 minute; use a slotted spoon to remove them to a paper towel-lined plate to drain. Salt as soon as it hits the paper. These crisps can be held at room temperature for up to 2 hours.
ROASTED SQUASH, PEAR AND GINGER SOUP
From Fitness Magazine, February 2006. This soup can be prepared with just about any variety of squash and pear. The squash skin is used in a resourceful way to make a stock for this recipe. I didn't realize how many hardcore squash lovers there are on Zaar until I checked the recipe database!
Provided by COOKGIRl
Categories Pears
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F Arrange the cut up squash and pears on a large roasting pan with most of the fresh ginger slices.
- Brush the mixture with 1 tablespoon of the oil and season with a bit of salt. Bake 1 hour or until tender, turn occasionally.
- Remove roasting pan from oven. Scrape the flesh from the squash and reserve the skin. You will need about 2 cups of squash skin.).
- Add 1 cup of water to the roasting pan and let sizzle. With a spatula, scrape up the browned bits. Transfer this mixture to a small bowl and reserve.
- In a pot bring 6 cups of water to a boil. Add the seeds, and then the squash skins, ginger and 1/2 teaspoon salt.
- Reduce heat and simmer, pot covered, for 20-25 minutes.
- While the stock is simmering, in a large soup pot over medium heat, warm the remaining oil. Cook the onion until golden brown, about 10 minutes.
- Next add the pears, ginger, squash and the reserved deglazing liquid from the roasting pan.
- Strain the stock and add to the soup pot. Bring to a boil, then lower the heat and simmer about 25 minutes.
- Using an immersion blender, puree the soup until smooth.
- Adjust seasoning and season with white pepper.
- Serve with a dollop of sour cream if you wish.
Nutrition Facts : Calories 270.4, Fat 10.7, SaturatedFat 1.5, Sodium 304.1, Carbohydrate 46.4, Fiber 8.5, Sugar 19.6, Protein 3.4
SWEET PEA SOUP WITH COCONUT AND GINGER
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
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).
YELLOW SPLIT-PEA SOUP WITH LEMON
This recipe was posted in our local newspaper. Adding the spinach and lemon to the soup provided another special taste and flavor. As usual, pea soup is always better the following day.
Provided by William Uncle Bill
Categories Stocks
Time 1h55m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a large cooking pot, heat olive oil on medium-high heat.
- Add onion and cook uncovered for 5 minutes, stirring often, until onion is softened and starting to brown.
- Reduce heat to medium and add carrots, celery, garlic, yellow split peas, chicken broth and cook uncovered for about 5 minutes, stirring occasionally until carrots start to soften.
- Add bay leaf and bring to boil.
- Reduce heat to medium low, and simmer for about 1 1/2 hours or until peas are soft but not mushy.
- Discard bay leaf.
- Add spinach, heat and stir for about 1 to 2 minutes or until spinach is wilted.
- Add lemon juice and black pepper and stir well.
- Adjust seasonings to taste.
- Refrigerate any unused portions.
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