Best Garden And Snap Pea Soup With Vidalia Onions Recipes

Hearty Garlic and Snap Pea Soup image

Provided by Manami

Time 49m

Yield 8 side dish servings, 4-8 serving(s)

Number Of Ingredients 13

4 garlic cloves, chopped (or 2 spring garlic bulbs, chopped)
2 tablespoons olive oil
1/4 cup chopped onion
1 lb yukon gold potato, quartered
2 (14 ounce) cans reduced-sodium chicken broth
1 3/4 cups water
1 medium fennel bulb, thinly slivered (fronds reserved, if using, we didn't use)
1 1/2 cups sugar snap peas, trimmed
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh snipped fennel leaves (we subbed with parsley)
plain yogurt (optional) or sour cream
olive oil (optional)

Steps:

In a large saucepan cook garli and a pinch or two of crushed red peppers in 2 tablespoons hot oil over medium heat for 1 minute; remove garlic.
Add onion and cook until tender.
Add potatoes, chicken broth, and water.
Bring to boiling; reduce heat.
Cook, covered, 15 to 18 minutes, or until potatoes are tende; cool soup slightly.
Using a food processor or blender, puree soup in batches until smooth; return to saucepan.
Add fennel and peas.
Bring to boiling; reduce heat.
Simmer, uncovered, for 3 minutes.
Stir in salt and pepper.
Top with fennel fronds.
Spoon on yogurt and drizzle with olive oil.
Makes 8 side-dish servings or 4 main-dish servings.

Nutrition Facts : Calories 233.7, Fat 8.3, SaturatedFat 1.4, Sodium 388.7, Carbohydrate 35.3, Fiber 5.6, Sugar 2.4, Protein 8

Garden and Snap Pea Soup with Vidalia Onions image

Provided by Martha Stewart

Number Of Ingredients 7

2 tablespoons unsalted butter
2 medium Vidalia or other sweet onions, roughly chopped
Coarse salt and freshly ground pepper
6 cups homemade or low-sodium canned chicken stock, plus more for thinning
1 1/4 pounds sugar snap peas, ends trimmed and string removed (about 1 1/4 cups)
1 3/4 pounds garden peas, shelled (1 3/4 cups)
1/2 cup heavy cream

Steps:

Prepare an ice bath, and set aside. Melt the butter in a medium saucepan over medium-low heat. Add onions, and season with salt and pepper. Cook, stirring frequently, until onions are translucent, about 8 minutes.
Add stock; bring to a boil. Reserve about 1/4 cup each snap and garden peas. Add remaining snap peas to saucepan, and return stock to a boil. Add remaining garden peas; cook until all peas are tender, about 4 minutes. Transfer pan to ice bath. Stir until mixture is cool.
Working in batches, transfer mixture to the jar of a blender; process until it is smooth. Return to saucepan, and set over medium heat. Stir in cream, and adjust consistency with more stock, if needed. Season with salt and pepper.
Meanwhile, prepare a small ice bath, and bring a small saucepan of water to a boil. Add reserved snap peas and garden peas. Blanch until they are just tender, 2 to 3 minutes. Using a slotted spoon, transfer to ice bath; drain in a colander. Cut snap peas into small pieces.
To serve, divide soup among soup bowls, and garnish each serving with blanched mixed peas.