I'm so, um, peas-ed (sorry! Couldn't resist) you like the idea. I am a huge fan of petits pois a la francaise. This just adds an element for a reduced washing-up meal.
Not a big fan of peas in soups. My fav use of them is in chicken salad. Braised chicken breast cut up added to food processor. Add red onion and celery. Add chopped apple. Briefly chop. Put in bowl and add thawed package of peas. Add mayo to bind. Great by itself or a filler for sandwiches or lettuce wraps.
I'm always tickled pink when someone feels inspired to share a recipe based on whatever ingredient Tabled is featuring. It's such a generous thing to do. Thank you.
J loves frozen peas. I'm not a big fan, unless I am applying a bag of them to a body part, in order to soothe pain. I do use frozen peas in a somewhat sneaky way, to boost the flavor, color, and volume of fresh pea soup, which I often make in the early summer. I consider it a huge waste of money and effort to make soup with English peas, I use sugar snaps--they need only be de-stringed, and because the pods are used instead of discarded, are much more budget friendly. I briefly simmer them in homemade chicken stock with leeks that have been lightly sauteed in butter, a sprig of thyme, celery leaf, parsley, and bay leaf, and a splash of white wine. When the pods are just tender, I remove the herbs and blend. As I am blending, I add some frozen peas, and creme fraiche. My Vitamix blender does a splendid job, but if I am making the soup for company, I strain the soup through a fine strainer, which removes any hint of fiber, and turns it into a silken puree. I serve it chilled, with a dusting of lemon zest, and some finely chopped tarragon or chervil.
This version of pea soup is genius! And as you say, far less wasteful. I shall try it. Thank you! A friend whizzes up uncooked and unfrozen frozen peas with olive oil which she passes through a sieve and dribbles over her pea soups before serving to pretty effect.
Thank you! Another pea worth mentioning is the zipper pea. Once upon a time when I lived in rural Florida, I discovered them being sold in local farm stands. Zippers are field peas, used as rotation crops. Farmers would have them in excess. Zippers are very sweet. I recently found some dried ones. I cooked them unsoaked in a clay cooker for about an hour. They were delicious and still had that sweetness. It was great to revive that taste memory!
OK: So they're also known by other names, most commonly cream peas, perhaps for their buttery colour. And also conch peas and lady cream peas. But they don't seem to come from the same family as garden peas, instead, the Fabaceae family, being a type of Vigna unguiculata. Gosh.
I have made what were called in the recipe I followed “French peas” that way before but never thought of combining them in the same pot with chicken.
So thank you for the idea and the recipe, as well as the fascinating history lesson!
I'm so, um, peas-ed (sorry! Couldn't resist) you like the idea. I am a huge fan of petits pois a la francaise. This just adds an element for a reduced washing-up meal.
Not a big fan of peas in soups. My fav use of them is in chicken salad. Braised chicken breast cut up added to food processor. Add red onion and celery. Add chopped apple. Briefly chop. Put in bowl and add thawed package of peas. Add mayo to bind. Great by itself or a filler for sandwiches or lettuce wraps.
I'm always tickled pink when someone feels inspired to share a recipe based on whatever ingredient Tabled is featuring. It's such a generous thing to do. Thank you.
J loves frozen peas. I'm not a big fan, unless I am applying a bag of them to a body part, in order to soothe pain. I do use frozen peas in a somewhat sneaky way, to boost the flavor, color, and volume of fresh pea soup, which I often make in the early summer. I consider it a huge waste of money and effort to make soup with English peas, I use sugar snaps--they need only be de-stringed, and because the pods are used instead of discarded, are much more budget friendly. I briefly simmer them in homemade chicken stock with leeks that have been lightly sauteed in butter, a sprig of thyme, celery leaf, parsley, and bay leaf, and a splash of white wine. When the pods are just tender, I remove the herbs and blend. As I am blending, I add some frozen peas, and creme fraiche. My Vitamix blender does a splendid job, but if I am making the soup for company, I strain the soup through a fine strainer, which removes any hint of fiber, and turns it into a silken puree. I serve it chilled, with a dusting of lemon zest, and some finely chopped tarragon or chervil.
This version of pea soup is genius! And as you say, far less wasteful. I shall try it. Thank you! A friend whizzes up uncooked and unfrozen frozen peas with olive oil which she passes through a sieve and dribbles over her pea soups before serving to pretty effect.
Thank you! Another pea worth mentioning is the zipper pea. Once upon a time when I lived in rural Florida, I discovered them being sold in local farm stands. Zippers are field peas, used as rotation crops. Farmers would have them in excess. Zippers are very sweet. I recently found some dried ones. I cooked them unsoaked in a clay cooker for about an hour. They were delicious and still had that sweetness. It was great to revive that taste memory!
Gosh! I've not heard of those! I'm off to Google them...
OK: So they're also known by other names, most commonly cream peas, perhaps for their buttery colour. And also conch peas and lady cream peas. But they don't seem to come from the same family as garden peas, instead, the Fabaceae family, being a type of Vigna unguiculata. Gosh.