Trio of Fresh Peas and Scallion Soup


  • Salt
  • 1 ½ teaspoons rice wine vinegar
  • 2 cups chicken stock or canned low-sodium broth
  • 1 pound English peas, shelled and pods reserved
  • Freshly ground pepper
  • ¼ cup cilantro leaves
  • One ¼-inch-thick slice fresh ginger
  • + 5 more ingredients
    • 2 cups water
    • 2 ounces soft tofu, cut into 1/4-inch dice (1/2 cup)
    • 6 small scallions, whites thinly sliced and greens coarsely chopped
    • ¼ pound sugar snap peas, cut on the diagonal into 1-inch pieces (1 cup)
    • ¼ pound snow peas, cut into matchsticks (1 cup)

1. In a large saucepan, combine the chicken stock with the water, pea pods, scallion greens and ginger. Cover and simmer over low heat until the stock is flavorful, about 10 minutes, then strain, pressing on the solids to extract as much liquid as possible; discard the solids. 2. Return the stock...

View full recipe at My Recipes


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