{"id":2414,"date":"2011-08-29T12:38:04","date_gmt":"2011-08-29T17:38:04","guid":{"rendered":"http:\/\/www.e357.net\/beingernest\/?p=2414"},"modified":"2011-08-29T13:36:25","modified_gmt":"2011-08-29T18:36:25","slug":"soup-29-garden-pea-soup","status":"publish","type":"post","link":"https:\/\/e357.net\/beingernest\/soup-29-garden-pea-soup\/","title":{"rendered":"Soup #29 Garden Pea Soup"},"content":{"rendered":"<div id=\"attachment_2418\" style=\"width: 210px\" class=\"wp-caption alignleft\"><a href=\"http:\/\/www.e357.net\/beingernest\/wp-content\/uploads\/2011\/08\/PeaSoup.jpg\"><img decoding=\"async\" aria-describedby=\"caption-attachment-2418\" class=\"size-medium wp-image-2418 \" title=\"PeaSoup\" src=\"http:\/\/www.e357.net\/beingernest\/wp-content\/uploads\/2011\/08\/PeaSoup-300x286.jpg\" alt=\"\" width=\"200\" srcset=\"https:\/\/e357.net\/beingernest\/wp-content\/uploads\/2011\/08\/PeaSoup-300x286.jpg 300w, https:\/\/e357.net\/beingernest\/wp-content\/uploads\/2011\/08\/PeaSoup.jpg 768w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><p id=\"caption-attachment-2418\" class=\"wp-caption-text\">Garden Pea Soup<\/p><\/div>\n<p>Though Summer isn&#8217;t officially over for a few weeks yet, the last week before Labor Day feels like the end of the season. This week&#8217;s soup works either hot or cold, so it&#8217;s a perfect choice. I&#8217;m calling it &#8220;Garden Pea Soup&#8221; to make sure it&#8217;s not confused with its &#8220;Split Pea&#8221; relation, which I&#8217;m also fond of, and will no doubt appear later in the fall. Made with either fresh or frozen peas, this soup both brighter taste and color, and it&#8217;s quick and easy to make. This is a simple soup, but it would be at home in either lunchbox or luncheon.<\/p>\n<p><strong>Garden Pea Soup<\/strong><\/p>\n<ul>\n<li>3 tbp olive oil<\/li>\n<li>1 medium onion (1pb) &#8211; chopped coarsely<\/li>\n<li>1 Larger green pepper\u00a0 &#8211; ribs and seeds removed and coarsely chopped.<\/li>\n<li>1 cup chopped celery<\/li>\n<li>3 lbs fresh (shelled) or frozen (my preference) peas<\/li>\n<li>2 qts chicken stock (my preference), vegetable stock, or water<\/li>\n<li>Salt (as required)<\/li>\n<\/ul>\n<p>Pretty basic, non?<\/p>\n<p><a href=\"http:\/\/www.e357.net\/beingernest\/wp-content\/uploads\/2011\/08\/PeaSoupSimmer.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-thumbnail wp-image-2419\" title=\"PeaSoupSimmer\" src=\"http:\/\/www.e357.net\/beingernest\/wp-content\/uploads\/2011\/08\/PeaSoupSimmer-150x150.jpg\" alt=\"\" width=\"150\" height=\"150\" \/><\/a>If you&#8217;re using frozen peas, and unless you&#8217;re doing this after the zombie\/robot\/eco-apocalypse and don&#8217;t have a freezer, you&#8217;d be crazy not to, start by thawing the peas in some warm water while you get the other ingredients ready. I don&#8217;t really care if they&#8217;re thawed or not, but it is a good idea to rinse them before adding to the soup, and you can&#8217;t rinse frozen peas.<\/p>\n<p>Bring the olive oil up to heat (a slice of onion sizzles when dropped in) in a saute pan big enough to hold the onions, peppers, and celery without making them much more than a layer deep. Add them to the oil and saute until the onion get&#8217;s translucent&#8230;about ten minutes. Watch the heat and stir often enough to keep them from browning.<\/p>\n<p>Combine the rinsed peas and sauteed ingredients in a soup pot with the stock and bring it all up to a moderate simmer. Cook for 20 minutes and remove from heat.<\/p>\n<p><a href=\"http:\/\/www.e357.net\/beingernest\/wp-content\/uploads\/2011\/08\/PeaMasher.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-thumbnail wp-image-2421 alignleft\" title=\"PeaMasher\" src=\"http:\/\/www.e357.net\/beingernest\/wp-content\/uploads\/2011\/08\/PeaMasher-150x150.jpg\" alt=\"\" width=\"150\" height=\"150\" \/><\/a>Puree the soup with your immersion blender, which is really a lot safer and easier than transferring it to a counter top blender, though not quite as effective. After you&#8217;ve got it well pureed, use a mesh strainer to separate out the solids. I find the back of a soup ladle makes a great pestle for mushing the soup around in the strainer. All told, I got about 1 and 1\/4 of a cup of solids out of this, which is quite a bit, but they&#8217;re really too chewy to be left in. Discard the solids and season the soup with a little salt.<\/p>\n<p><a href=\"http:\/\/www.e357.net\/beingernest\/wp-content\/uploads\/2011\/08\/readytogo.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-thumbnail wp-image-2422\" title=\"readytogo\" src=\"http:\/\/www.e357.net\/beingernest\/wp-content\/uploads\/2011\/08\/readytogo-150x150.jpg\" alt=\"\" width=\"150\" height=\"150\" \/><\/a>Serve hot or cold, with a\u00a0 garnish of Creme Fresh, sour cream, or even a swirl of heavy  cream&#8230;along with a few crunchy croutons or a slice of toasted baguette  would add nicely to this soup.<\/p>\n<p>The flavor is interesting. it&#8217;s sweeter than Split Pea soup, and tastes almost like it has corn in it. I&#8217;ve never tried this before, but will definitely keep it on my summer soup menu.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Though Summer isn&#8217;t officially over for a few weeks yet, the last week before Labor Day feels like the end of the season. This week&#8217;s soup works either hot or cold, so it&#8217;s a perfect choice. I&#8217;m calling it &#8220;Garden Pea Soup&#8221; to make sure it&#8217;s not confused with its &#8220;Split Pea&#8221; relation, which I&#8217;m [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-2414","post","type-post","status-publish","format-standard","hentry","category-soup"],"_links":{"self":[{"href":"https:\/\/e357.net\/beingernest\/wp-json\/wp\/v2\/posts\/2414","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/e357.net\/beingernest\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/e357.net\/beingernest\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/e357.net\/beingernest\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/e357.net\/beingernest\/wp-json\/wp\/v2\/comments?post=2414"}],"version-history":[{"count":9,"href":"https:\/\/e357.net\/beingernest\/wp-json\/wp\/v2\/posts\/2414\/revisions"}],"predecessor-version":[{"id":2430,"href":"https:\/\/e357.net\/beingernest\/wp-json\/wp\/v2\/posts\/2414\/revisions\/2430"}],"wp:attachment":[{"href":"https:\/\/e357.net\/beingernest\/wp-json\/wp\/v2\/media?parent=2414"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/e357.net\/beingernest\/wp-json\/wp\/v2\/categories?post=2414"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/e357.net\/beingernest\/wp-json\/wp\/v2\/tags?post=2414"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}