| FRESH PEA SOUP |
| 1 CHOPPED ONION |
1 CHOPPED POTATO |
| 3 1/2 CUPS WATER |
1 TO 2 TEASPOONS SALT |
| 3 CUPS FRESH PEAS FROM PETE'S |
|
| In a large saucepan saute the onion in 1 tablespoons of olive until until golden brown, 7 to 10 minutes. Add the chopped potato, water and salt and cook over medium heat until the potato is soft, 10 to 15 minutes. Add the 3 cups of peas and cook until bright green. Puree in a blender or food processor. Serve warm. Optional garnish, a dollop of sour cream or plan yogurt in each bowl. Sprinkle fresh chopped dill or parsley on top. |
| THREE PEA STIR FRY |
| 1 LARGE GLOVE GARLIC - MINCED |
1 TABLESPOON GINGER ROOT - MINCED |
| 1/8 - 1/4 TEASPOON CRUSHED HOT CHILIES |
1 1/2 CUPS SUGAR SNAP PEAS |
| 1 1/2 CUPS SNOW PEAS |
1 CUP PEAS |
| 1 TEASPOON SOY SAUCE |
1 TEASPOON SEASAME SEED OIL |
| Heat 1 tablespoon oil in large frying pan over moderately high heat until hot but not smoling. Add ingredients and stir fry until fragrant, about 1 minute. Cut the snap peas and snow peasinto 1 inch pieces, and add to garlic mix and cook until crips tender, about 3 minutes. Add the peas and stir fry about 2 minutes. Remove from heat. Stir in the soy sauce and seasame seed oil. Sprinkle with toasted seasame seeds and salt to taste. Serve immediately. |
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