Trio of Fresh Peas and Scallion Soup


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

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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