English Pea Soup With Poached Duck Egg Recipes

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MINTED ENGLISH PEA SOUP

This delicious soup recipe is courtesy of Patrick O'Connell from the Inn at Little Washington and can also be made with lobster and orange.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 11



Minted English Pea Soup image

Steps:

  • Melt butter in a large saucepan over medium heat. Add onion, leek, and celery, and cook until soft. Add potatoes and 7 cups vegetable stock; bring to a boil. Reduce heat and simmer until potatoes are soft, 10 to 15 minutes. Remove from heat.
  • Prepare an ice-water bath. Fill another large saucepan with water and bring to a boil over high heat. Add salt and return to a boil. Add peas and cook until tender, about 5 minutes. Drain and immediately transfer peas to ice-water bath to cool. Drain and add to saucepan with vegetables and stock.
  • Working in batches, puree the soup in the jar of a blender or bowl of a food processor. Strain liquid twice through a fine mesh sieve into another large saucepan. Add 1 cup of heavy cream and place saucepan over low heat. Season with salt, pepper, and sugar. Tie mint together using kitchen twine and add to saucepan; let steep for 10 to 15 minutes. Remove mint and discard. If soup seems too thick, add some of the remaining vegetable stock to thin.
  • In a medium bowl, whisk remaining 1/2 cup heavy cream until soft peaks form. Gently fold into the warmed soup. Serve immediately.

3 tablespoons unsalted butter
1 medium yellow onion, chopped
1 leek, well cleaned and finely chopped
1 rib celery, chopped
1 medium russet potato, peeled and chopped
8 cups homemade Patrick O'Connell's Vegetable Stock
Coarse salt and freshly ground white pepper
1 1/4 pounds fresh, shelled English peas (from about 3 pounds unshelled)
1 1/2 cups heavy cream
Sugar
1 small bunch fresh mint

TIA'S PEAS AND EGGS SOUP

Provided by Food Network

Time 3h5m

Yield 8 to 10 servings

Number Of Ingredients 12



Tia's Peas and Eggs Soup image

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.

1/2 cup olive oil
2 yellow onions, chopped
4 to 6 garlic cloves, finely chopped
8 to 10 potatoes, peeled and cubed
Salt
1 (28-ounce can) crushed tomatoes, with puree
42-ounces water (fill the crushed tomato can 1 1/2 times)
Pepper
1 tablespoon sugar
2 (15-ounce) cans peas, with juice
11 eggs* (See Cook's Note)
1 cup freshly grated Romano

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

Categories     Dinner     Lunch

Time 3h

Yield 16 servings (4 quarts).

Number Of Ingredients 18



Grandma's Pea Soup image

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.

1/2 pound dried whole peas
1/2 pound dried green split peas
1 meaty ham bone
3 quarts water
1 large onion, chopped
1 medium carrot, chopped
2 celery ribs, chopped
1/2 cup chopped celery leaves
1 teaspoon bouquet garni (mixed herbs)
1 tablespoon minced fresh parsley
1 bay leaf
1 teaspoon salt
1/4 teaspoon pepper
1/2 pound smoked sausage, chopped, optional
SPAETZLE DUMPLINGS:
1 cup all-purpose flour
1 large egg, beaten
1/3 cup water

ENGLISH PEA SOUP WITH POACHED DUCK EGG

The success of this deceptively simple soup depends on the use of perfectly fresh English peas and careful, brief cooking to preserve their delicate flavor. The unctuous duck egg gilds the lily, highlighting the vibrant sweetness and color of the peas. If you wish to make the soup in advance of serving, chill it quickly in an ice bath after straining and blending in the cream. When ready to serve, reheat the soup while you poach the eggs.

Yield serves 4

Number Of Ingredients 11



English Pea Soup with Poached Duck Egg image

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.

3 tablespoons unsalted butter
1 yellow onion, chopped
2 small cloves garlic, thinly sliced
Kosher salt and freshly cracked pepper
3 cups shelled English peas
4 cups sparkling water
1/4 cup heavy cream
2 tablespoons white vinegar
4 duck eggs
3 tablespoons minced chives
Extra-virgin olive oil, for drizzling

GARLIC SOUP WITH POACHED EGGS

Garlic Soup with Poached Eggs

Provided by Ruth Cousineau

Categories     Soup/Stew     Egg     Garlic     Poach     Quick & Easy     Lunch     Fall     Cilantro     Gourmet     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 8



Garlic Soup with Poached Eggs image

Steps:

  • Cook garlic in oil in a deep 10-inch heavy skillet over low heat, stirring occasionally, until tender and pale golden, 8 to 10 minutes. Transfer garlic to a bowl with a slotted spoon. Add bread slices to skillet and cook over moderate heat, turning once, until browned, about 4 minutes. Divide toasts among 4 large soup bowls.
  • Add stock, red pepper flakes, and garlic to skillet and bring to a simmer.
  • Break 1 egg into a cup and slide egg into simmering stock. Repeat with remaining eggs. Poach eggs at a bare simmer until whites are firm but yolks are still runny, 3 to 4 minutes.
  • Transfer eggs with slotted spoon to toasts and season with salt. Ladle soup into bowls and top with cilantro. Serve with lime wedges.

1 medium head of garlic, cloves peeled and thinly sliced
3 tablespoons olive oil
8 (1/2-inch-thick) baguette slices
1 quart chicken stock or broth
1/2 teaspoon dried hot red pepper flakes
4 large eggs
1/2 cup packed small fresh cilantro sprigs
4 lime wedges

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