Thursday, April 1, 2021

Spring Peapod Cream Soup (1981)

  • 2 lbs fresh peas, in the pod
  • 6 cups chicken stock
  • 2 egg yolks
  • 1/2 cup heavy cream
  • Kosher salt
  •  Freshly ground black pepper
Shell the peas by pulling the strings. Discards the tips and strings of the pods. Reserve the peas for another use. 

Bring the chicken stock to a boil and add the pods, stirring them well to immerse them. Reduce the heat to a low boil, and cook for 45 minutes or until the pods are extremely tender. Remove from the heat. 

In 2 or 3 batches, puree the pods and stock in a food processor. Return the puree to the saucepan and heat. 

In a small dish, beat the egg yolks lightly with the cream. Stirring constantly, pour about 1 cup of the hot soup into the egg-cream mixture to temper it. Stir this mixture into the soup. Cook over medium  heat, stirring constantly, until the soup thickens slightly and coast the back of a spoon. Adjust the seasonings to taste with salt and pepper. 

More "Lost" Soups
Milwaukee Ham, Bean, and Bacon Soup (1959)
Concord Tomato - Cinnamon Church Soup (1974)

(Origin - "American Food and California Wine" by Barbara Kafka, published by Irena Chalmers Cookbooks, Inc, 1981.)

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