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Sprouted Pea Soup

This is one of those "invented by error" recipes, and basically a Spring mistake. When I found there were still peas left on the plants when I was pulling them up in the late Spring, I saved them. You know the kind... we call them "square peas". There were just too many to throw away. I put them in the refrigerator, intending to deal with them later. They sprouted. I rinsed them and put them in a jar... rinsed them again... and they actually looked inticing, or maybe interesting. We eat a lot of chicken, so I frequently make chicken stock, and had some on hand. (We also grow shallots, onions, and garlic.) I do try to keep up with the peas, so this is not a frequent soup. Amounts are up to the discretion of the cook.

Ready In:
3hrs 15mins
Serves:
Yields:
Units:

ingredients

directions

  • Rinse peas.
  • Simmer chicken stock and add peas.
  • Saute shallots, onions, and garlic in butter, reserving half of shallots (sauted) for garnish.
  • Simmer, covered, gently 3 hours.
  • Add milk.
  • Salt and pepper to taste.
  • Add remaining shallots.
  • Garnish with toasted baggett rounds, sour cream, or a teaspoon of very dry sherry.
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@Sweetiebarbara
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@Sweetiebarbara
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"This is one of those "invented by error" recipes, and basically a Spring mistake. When I found there were still peas left on the plants when I was pulling them up in the late Spring, I saved them. You know the kind... we call them "square peas". There were just too many to throw away. I put them in the refrigerator, intending to deal with them later. They sprouted. I rinsed them and put them in a jar... rinsed them again... and they actually looked inticing, or maybe interesting. We eat a lot of chicken, so I frequently make chicken stock, and had some on hand. (We also grow shallots, onions, and garlic.) I do try to keep up with the peas, so this is not a frequent soup. Amounts are up to the discretion of the cook."
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  1. Sweetiebarbara
    This is one of those "invented by error" recipes, and basically a Spring mistake. When I found there were still peas left on the plants when I was pulling them up in the late Spring, I saved them. You know the kind... we call them "square peas". There were just too many to throw away. I put them in the refrigerator, intending to deal with them later. They sprouted. I rinsed them and put them in a jar... rinsed them again... and they actually looked inticing, or maybe interesting. We eat a lot of chicken, so I frequently make chicken stock, and had some on hand. (We also grow shallots, onions, and garlic.) I do try to keep up with the peas, so this is not a frequent soup. Amounts are up to the discretion of the cook.
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