- 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" SoupsMilwaukee 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.)