tag:blogger.com,1999:blog-5732224038883472327.post1219323936066301952..comments2024-03-20T02:20:10.982-07:00Comments on Zoomie Station: Two Peas in a PotZoomiehttp://www.blogger.com/profile/16474153316588551039noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-5732224038883472327.post-69015644870518401422008-06-23T07:14:00.000-07:002008-06-23T07:14:00.000-07:00Cookiecrumb, couldn't resist the title!Nancy, all ...Cookiecrumb, couldn't resist the title!<BR/><BR/>Nancy, all those ingredients sound delicious - thank you!Zoomiehttps://www.blogger.com/profile/16474153316588551039noreply@blogger.comtag:blogger.com,1999:blog-5732224038883472327.post-40914697377222412392008-06-22T23:10:00.000-07:002008-06-22T23:10:00.000-07:00How about them peas, huh? I did a variation of thi...How about them peas, huh? I did a variation of this recipe from Chocolate and Zucchini: I didn't follow every step exactly but it still came out delicious. I added a nice chunk of sharp cheddar cheese for protein and didn't need anything more. <BR/><BR/>Chilled Pea Pod Soup<BR/><BR/>- olive oil<BR/>- 1 onion, minced<BR/>- 2 cloves garlic, minced<BR/>- the pods from 1.2 kg (2.5 pounds) fresh green peas, stems removed, rinsed and drained (no need to thaw them if frozen)<BR/>- sea salt<BR/>- 2 tablespoons dry white wine<BR/>- 1 liter (4 cups) quality stock, brought to a simmer<BR/>- freshly grated nutmeg (use a whole nutmeg and a small grater)<BR/>- freshly ground black pepper<BR/>- hot sauce, such as Tabasco sauce<BR/>- a few stems of fresh herbs, such as chervil, cilantro, dill, or chives<BR/><BR/>Serves 4 as a first course. (or one as a complete dinner)<BR/><BR/>Heat a little olive oil in a cast-iron or soup pot over medium-high heat. Add the onion and garlic and cook until softened, stirring regularly. Add the pea pods, season with salt, and cook for a few minutes, until the liquids have evaporated if the pods were frozen.<BR/><BR/>Deglaze with the white wine, and cook for a minute. Add the hot stock, bring to a simmer, cover, and cook for 25-30 minutes, until the pods are quite soft. Remove from the heat and let cool, uncovered, for 10 minutes.<BR/><BR/>Put on an apron (I mean it; this can get messy). Using a blender or an immersion blender, whiz the soup in short pulses until all the pods are broken down into chunks. They will refuse to turn to a purée; the goal is simply to break their fibers so they'll be easier to strain.<BR/><BR/>Set a food mill (or a fine-mesh strainer) over a medium bowl and ladle a few spoonfuls of the soup into the mill (or strainer). Turn the handle of the mill (or press on the solids in the strainer with the back of a tablespoon) to strain out as much of the liquids as you can. Discard the solids (see note) and repeat with the rest of the soup, still working in batches.<BR/><BR/>Sprinkle the soup with a little nutmeg, stir, taste, and adjust the seasoning. Refrigerate until well chilled. (To speed up the cooling, set the bowl in a larger bowl filled with cold water and a few ice cubes.)<BR/><BR/>Pour the soup in glasses, add freshly ground pepper, a dash of hot sauce, and a stem or two of fresh herbs, and serve with thick-cut fingers of levain bread.<BR/><BR/>Note: Rather than discard the solids right away, I prefer to reserve them in another bowl and strain them again after the first pass: I find I can usually strain out a little more liquid after giving them this short resting time.Nancy Ewarthttps://www.blogger.com/profile/12116290968007398337noreply@blogger.comtag:blogger.com,1999:blog-5732224038883472327.post-12673004209833523872008-06-22T15:52:00.000-07:002008-06-22T15:52:00.000-07:00Well, I say that is exactly how to eat!(OMG, your ...Well, I say that is exactly how to eat!<BR/><BR/>(OMG, your post title!!!)cookiecrumbhttps://www.blogger.com/profile/00741894180391507513noreply@blogger.com