Trio of Fresh Peas and Scallion Soup


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

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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