Trio of Fresh Peas and Scallion Soup


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

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