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Our CSA brought a pile of green pea pods and parsley last week.  I like looking up new recipes once the ingredients arrive.  This one is a variation on Martha Stewart’s Pea, Lemon, and Egg-Drop Soup.  To make the lemony, summery soup you will need:

*1 1/2 pounds fresh peas in pods

*5 cups stock (We make ours using Better Than Bullion.  The mushroom and veggie flavors are vegetarian and really yummy)

*2 large eggs, lightly beaten with fork

*1 bunch of parsley

*zest + juice from one lemon

*freshly ground pepper

1. Shell peas and place pods, parsley and stock in medium saucepan.

2. Bring to a boil, then reduce heat and partially cover.  Simmer for 30 minutes.

3. Strain pods and parsley and return stock to pot.

4. Bring stock to a boil and add peas.  Simmer 3 – 4 minutes until they turn bright green.

5. Turn off heat and slowly pour in stream of eggs and stir with a fork to make strands.

6. Stir in lemon juice and zest.  Grind in pepper to taste and serve immediately.

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