Trio of Fresh Peas and Scallion Soup


  • One ¼-inch-thick slice fresh ginger
  • 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 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
  • + 5 more ingredients
    • 6 small scallions, whites thinly sliced and greens coarsely chopped
    • Salt
    • ¼ cup cilantro leaves
    • 2 cups water
    • 2 ounces soft tofu, cut into 1/4-inch dice (1/2 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...

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