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Discussion Starter · #1 · (Edited)
I went out and bought 5 more lbs of shelled peas today.Posted a ******* quacamole recipe already.Here is one I tried for soup(didnt take any picts of this one)

2 teaspoons butter
1 bunch coarse chopped green onions
4 cups shelled peas
4 cups chicken broth
1 tablespoon lemon juice
1/4 teaspoon salt
1/2 teaspoon coarse ground black pepper
2 tablespoons thinly sliced fresh mint
It called for 2 cups water,but I did not put it in and it was just right

Cook your peas for 4 minutes,Put in blender with 1 can broth and lemon juice
let stand for 10 minutes
In a large skillet melt butter and cook onions for 3 to 4 minutes
stir in other can of broth,salt and pepper
Add peas to skillet
return to heat and simmer for 10 minutes
Ladle into bowls and drizzle 1/2 teaspoon olive oil over top,garnish with thin sliced mint

Turned out pretty good,if you dont like a lot of pea skins pour 1/2 batch through a collander,myself I like the ruffage!

I also added 1 can small potatoes the last 5 minutes of cooking,made it good.
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