Trio of Fresh Peas and Scallion Soup


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

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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