Best English Pea Soup With Poached Duck Egg Recipes

ENGLISH PEA SOUP

Steps:

• Boil 1 quart well-salted water in a large pot. Add peas; cook until tender, 5 to 10 minutes. (Go by taste rather than time.) Strain peas, saving blanching water, and place them in a bowl of ice water. Puree peas in batches with a little blanching water and pass through a fine sieve or food mill into a large saucepan. Blend, thin with a little hot water if necessary and season with salt and pepper.
• Preheat oven to 375 degrees. Cook bacon slices on a sheet pan until crisp, about 10 minutes. Remove to paper towels. Keep oven on.
• Place bread cubes on the same pan. Drizzle with 1 tablespoon olive oil; sprinkle with salt and pepper and toss to pick up bacon drippings. Bake until crispy, about 10 minutes, stirring frequently. Set aside.
• With a knife, peel and segment tangerines over a bowl to catch the juices. Set aside.
• To serve: Reheat soup over medium heat. Lightly crumble bacon into 4 soup bowls. Add croutons, tangerine segments and a little juice. Add a dollop of creme fraiche and a mint sprig. Ladle in the soup and drizzle with remaining olive oil.

TIA'S PEAS AND EGGS SOUP

Steps:

• In a large pot, warm up the olive oil. Add onions and garlic and saute until the onions are translucent. Add the potatoes and salt and stir to insure the potatoes are coated with the oil. Fry potatoes over medium heat for about 10 to 15 minutes, but don't allow them to get color. Add the tomatoes, then using the can, fill it up 1 1/2 times with water, and add to the soup. Add pepper and sugar bring to a boil, then turn the heat to low, cover, and simmer for 1 1/2 hours, or until potatoes are tender.
• Add the peas, including the juice, and stir gently. Simmer another 30 minutes. Next increase the heat to medium-high and bring the soup to a boil. Crack eggs into a separate bowl and gently add to the top of the boiling soup in a clock pattern until there is no more room. Cover the pot and let the eggs poach for approximately 15 to 20 minutes, or until the yolks are solid.
• Serve the soup hot, giving each serving 1or 2 eggs and offer the freshly grated Romano and allow the person to add the desired amount for their taste.

ENGLISH PUB SPLIT PEA SOUP

Steps:

• Place ham bone in a 4-qt. slow cooker. Add peas, celery, carrot and onion. Combine water, beer and mustard; pour over vegetables. Cook, covered, on high 5-6 hours or until peas are tender., Remove ham bone from soup. Cool slightly, trim away fat and remove meat from bone; discard fat and bone. Cut meat into bite-sized pieces; return to slow cooker. Stir in remaining ingredients. If desired, top with additional minced parsley.

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.

ENGLISH PEA SOUP WITH POACHED DUCK EGG

Steps:

• Heat the butter in a sauté pan over medium heat and add the onion, garlic, and a pinch of salt. Sauté until the vegetables are soft and clear. Add the peas and water, along with another pinch of salt to set the color of the peas. Increase the heat to high and bring to a boil. Decrease the heat to low and simmer just until the peas are tender, 4 to 5 minutes.
• Purée the soup in batches in a blender, taking care not to fill the blender more than half full and covering the top with a kitchen towel to avoid splatters. When all the soup is puréed, strain through a chinois or fine-mesh sieve into a medium-size bowl. Stir in the cream and season to taste with salt and pepper. If not serving the soup immediately, place the bowl in an ice-water bath and chill until cold, then refrigerate.
• Fill a medium-size saucepan with water to a depth of at least 3 inches and add the vinegar. Place the pan over low heat and bring to just below a simmer. Crack 1 egg and drain off most of the white, then tip the yolk into a ramekin or teacup. To avoid sticking, dip the ramekin or cup just below the surface of the water until the whites set, then slip the egg out of the cup and into the water. Repeat with the remaining 3 eggs. Poach the eggs to medium, 3 to 4 minutes, taking out the eggs in the reverse order they were placed in the pan. Retrieve each with a slotted spoon and place on paper towels to drain.
• To serve, reheat the soup until hot. Divide the chives among 4 shallow bowls, sprinkling them on the bottom to provide a bed for the egg. Gently place a drained egg on top of the chives in each bowl. Carefully spoon or pour the soup around the egg. Gloss the egg with a bit of extra-virgin olive oil and sprinkle with kosher salt and cracked pepper. Serve immediately.