Best 3 Fresh Pea Soup With Miso Recipes
Indulge in the delectable flavors of fresh peas and the umami richness of miso in this vibrant and comforting soup. Savor the natural sweetness of spring peas perfectly complemented by a savory and slightly tangy miso broth. Whether you prefer a classic version brimming with tender peas, carrots, and celery or a creamy rendition with a silky smooth texture, this versatile soup offers variations to suit every palate.
Embark on a culinary journey with three distinct recipes:
* **Fresh Pea Soup with Miso:** Experience the simplicity and purity of fresh peas in a traditional miso broth, enhanced with aromatic ginger and garlic.
* **Creamy Fresh Pea and Miso Soup:** Delight in a velvety and luscious soup where fresh peas and miso harmonize with a creamy base, creating a symphony of flavors and textures.
* **Loaded Fresh Pea and Miso Soup:** Satisfy your cravings with a hearty and fully loaded soup brimming with an array of vegetables, protein-packed edamame, and succulent shrimp, all enveloped in a rich miso broth.
Explore the diverse culinary possibilities of fresh pea and miso soup, and discover a new favorite recipe that becomes a staple in your kitchen.
FRESH PEA SOUP
Steps:
- Heat the butter in a large saucepan, add the leeks and onion, and cook over medium-low heat for 5 to 10 minutes, until the onion is tender. Add the chicken stock, increase the heat to high, and bring to a boil. Add the peas and cook for 3 to 5 minutes, until the peas are tender. (Frozen peas will take only 3 minutes.) Off the heat, add the mint, salt, and pepper.
- *Puree the soup in batches: place 1 cup of soup in a blender, place the lid on top, and puree on low speed. With the blender still running, open the venthole in the lid and slowly add more soup until the blender is three-quarters full. Pour the soup into a large bowl and repeat until all the soup is pureed. Whisk in the creme fraiche and chives and taste for seasoning. Serve hot with garlic croutons.
FRESH PEA SOUP
This soup is known in France as Potage Saint-Germain, a name that comes from a suburb of Paris where peas used to be cultivated in market gardens. If fresh peas are not available, use frozen peas, but thaw and rinse them before use. Croutons make an excellent garnish!
Provided by Lizz C.
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 17m
Yield 4
Number Of Ingredients 6
Steps:
- Melt the butter in a heavy-bottomed saucepan over medium heat. Cook the shallots until soft and translucent, about 3 minutes. Pour in the water and peas, season to taste with salt and pepper. Increase the heat to medium-high, bring to a boil, then reduce heat to low, cover, and simmer until the peas are tender, 12 to 18 minutes.
- Puree the peas in a blender or food processor in batches. Strain back into the saucepan, stir in the cream if using, and reheat. Season to taste with salt and pepper before serving.
Nutrition Facts : Calories 195.5 calories, Carbohydrate 20.2 g, Cholesterol 30.5 mg, Fat 10.3 g, Fiber 5.7 g, Protein 6.8 g, SaturatedFat 6.3 g, Sodium 202.5 mg, Sugar 0.8 g
GRANDMA'S PEA SOUP
My grandma's pea soup recipe was a family favorite. What makes it different from any other pea soups I have tried is the addition of whole peas, spaetzle-like "dumplings" and sausage. Try it once and you'll be hooked. -Carole Talcott, Dahinda, Illinois
Provided by Taste of Home
Time 3h
Yield 16 servings (4 quarts).
Number Of Ingredients 18
Steps:
- Cover peas with water and soak overnight. Drain, rinse and place in a Dutch oven. , Add ham bone, water and remaining soup ingredients except sausage and dumplings. Bring to a boil. Reduce heat; cover and simmer 2 to 2-1/2 hours. , Remove ham bone and skim fat. Remove meat from bone; dice. Add ham and, if desired, sausage to pan. , For dumplings, place flour in a small bowl. Make a depression in the center of the flour; add egg and water and stir until smooth. , Place a colander with 3/16-in.-diameter holes over simmering soup; transfer dough to the colander and press through with a wooden spoon. Cook, uncovered, 10-15 minutes. Discard bay leaf. Freeze Option: Prepare soup without dumplings and freeze in serving-size portions to enjoy for months to come.
Nutrition Facts : Calories 155 calories, Fat 2g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 171mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 6g fiber), Protein 9g protein.
Tips:
- For the best flavor, use fresh peas. If fresh peas are unavailable, you can use frozen peas, but be sure to thaw them before using.
- To make the soup creamier, blend a portion of the soup until smooth before returning it to the pot.
- Add a dollop of sour cream or yogurt to each bowl of soup for a rich and tangy flavor.
- Garnish the soup with fresh herbs, such as parsley, dill, or chives, for a pop of color and flavor.
- Serve the soup with a side of crusty bread or crackers for dipping.
Conclusion:
Fresh Pea Soup with Miso is a delicious and nutritious dish that is perfect for a light lunch or dinner. It is easy to make and can be tailored to your own taste preferences. Whether you like it creamy or chunky, tangy or mild, this soup is sure to please everyone at the table. So next time you're looking for a quick and easy meal, give this recipe a try. You won't be disappointed!
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