This delicious, fresh-tasting soup is a great and thrifty project that puts the kids to work and uses something you usually just throw away. You will need a food mill.
- 6 pounds of peas.
- 1 cube of butter.
- 2 onions, chopped.
- Salt.
- Pepper.
- 1 ½ cups whole cream.
- 6 cups of chicken or vegetable broth.
- Select 6 pounds of shell peas at your farmers’ market.
- Have the kids shell the peas. Place the empty pods in one bowl, the larger peas in another bowl, and the smallest peas in yet another.
- In a large soup pot, boil the stock and the empty pea pods and onions for about 30 minutes or until soft.
- Drain the pods, reserving the broth.
- Cool the pods.
- Have the kids take turns removing the pulp from the pods with a food mill. It’s work, but fun!
- Scoop cooled pods into the mill and turn until no more pulp drips out of the bottom. Then discard pods to compost and do another batch.
- Add the pulp to the stock.
- Add butter and salt and pepper.
- You can add a dash of nutmeg if you want.
- Add the cream to desired consistency and serve with a sprinkling of parsley.
When using the actual peas, cook the larger peas first and then add the smaller ones. They are not uniform like frozen peas and cook at different rates.
“Garlic Is As Good As Ten Mothers”
The benefits of Garlic are many. Here we are presenting a simple tip to add to your diet.
- As many cloves of garlic as you can stand, coarsely chopped, one part.
- Whole or slivered almonds, coarsely chopped, one part.
- Green olives coarsely chopped, two parts.
- Fresh ground pepper.
Combine to taste and serve on crackers or bread. It’s delicious on hot buttered toast and great with goat cheese.
