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.)