CARDAMOM PEA SOUP
Make and share this Cardamom Pea Soup recipe from Food.com.
Provided by Julesong
Categories Vegetable
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a 3 to 4-quart heavy saucepan over medium heat, sauté the onion and ginger in butter and olive oil, stirring occasionally, until the onion is softened.
- While stirring the mixture, add the cardamom and cook for 30 seconds - do not overcook.
- Add the chicken broth, increase temperature to high, and bring to a boil.
- Stir in the frozen peas, decrease temperature to medium, and simmer for about 10 minutes and the peas are very tender.
- Pour mixture into a blender or food processor and puree until smooth, in batches if necessary, about 1 minute per batch.
- Strain the mixture through a sieve into a bowl, pressing on the solids and skimming the liquid from the bottom of the sieve; discard solids.
- Return the puree to the saucepan, season to taste with salt and pepper, and reheat.
- Swirl a tablespoon of creme fraiche or heavy cream into each serving, serve, and enjoy!
HERBED CARDAMOM PEAS
Peas (frozen or canned), on their own, are not one of my favorite vegetables but they are convenient to have on hand. This recipe dresses them up and adds flavor which I find otherwise lacking. I have only prepared this with frozen peas, but assume it would work just as well with the canned variety.
Provided by FlemishMinx
Categories Vegetable
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Place the peas in a saucepan and cover with water.
- Boil the peas for as long as you prefer (I only cook about 5 minutes).
- Meanwhile, in a small bowl mix together the salt, pepper, marjoran and cardamom.
- Drain the peas, then return them to the saucepan (off the heat).
- Sprinkle the spice mixture and parsley over them and mix well.
- Remove to serving bowl and top with the chives (if using); serve immediately!
Nutrition Facts : Calories 103.1, Fat 0.3, SaturatedFat 0.1, Sodium 586.2, Carbohydrate 19.3, Fiber 6.8, Sugar 7.1, Protein 6.5
PEAS WITH CARDAMOM
Steps:
- Melt butter in heavy large pot over medium heat. Add cream and cardamom and cook until crream mixture bubbles and is fragrant, about 4 minutes. Add frozen peas and cook until peas are heated through and lightly coated with cream mixture, stirring occasionally, about 20 minutes. Season with salt and pepper. Transfer to bowl and serve.
PEAS AND CARROTS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 15m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Melt the butter in a saute pan over medium heat. Add the carrots and saute until they are tender. Add the peas and salt and pepper to taste and saute until they are thawed and cooked through. Stir in the chopped basil before serving.
CARDAMOM PEA SOUP
Categories Soup/Stew Blender Ginger Onion Vegetable Quick & Easy Lunch Spring Gourmet Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes about 6 1/2 cups
Number Of Ingredients 6
Steps:
- Cook onion and ginger in butter in a 3- to 4-quart heavy saucepan over moderate heat, stirring occasionally, until onion is softened. Add cardamom and cook, stirring, 30 seconds. Add broth and bring to a boil. Add peas and simmer, uncovered, until very tender, about 10 minutes. Purée soup in 3 batches in a blender until very smooth, at least 1 minute per batch (use caution when blending hot liquids). Return to pan, then season with salt and pepper and reheat.
PARMESAN PEAS
Steps:
- Melt the butter in a medium skillet over medium heat. Add the shallots and a pinch of salt and cook until soft and translucent, about 4 minutes.
- Stir in the peas and 1/2 teaspoon salt and cook until the peas are soft but still bright green, 2 to 3 minutes. Add the lemon juice and toss. Remove from heat and stir in the Parmesan and a generous pinch of black pepper. Serve hot.
CARDAMOM PEARS OVER SPICED YOGURT
Steps:
- Heat a grill pan over medium-high heat. Halve and core the pears and place them cut-side down on paper towels until ready to use.
- Mix the brown sugar, ginger, cardamom, cloves and salt in a small bowl. Turn the pears cut-side up and sprinkle them each with a teaspoon of the mixture.
- Brush the grill pan with the coconut oil and place the pears cut-side down on the grates. Cook until grill marks appear, 3 to 4 minutes. Remove the pears to a plate. Mix the remaining spice mix into the yogurt. To serve, add about 1/2 cup yogurt to a bowl or plate, then add 2 pears halves and sprinkle with a couple small mint leaves. Serve immediately.
MATAR PULAO (RICE WITH PEAS)
This is very easy recipe, with basmati rice and green peas. It is very mild and fragrant, and great as a side dish, or for those picky kids who don't like their peas. The word 'matar' means green peas in Urdu.
Provided by FKhan
Categories Side Dish Vegetables Green Peas
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Heat the oil in a deep heavy skillet over low heat. Add the cloves, cardamom seeds, peppercorns and cinnamon sticks. Cook for a few minutes to bring out the aroma of the spices. Stir the garlic powder and 2 tablespoons of water together to make a paste; mix into the pan with the spices.
- Add the green peas to the pan, cover and cook for about 5 minutes.
- Add the remaining 4 cups of water and rice to the pan. Season with a little salt. Bring to a boil, then cover, and cook for about 15 minutes, until the rice is tender and the water has been absorbed. Taste, and adjust the salt before serving.
Nutrition Facts : Calories 312.7 calories, Carbohydrate 58.7 g, Fat 5.3 g, Fiber 3.2 g, Protein 6.7 g, SaturatedFat 0.9 g, Sodium 63.4 mg, Sugar 1.6 g
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- Pick through the rice for any stones or dirt. Place rice in a fine wire-mesh strainer, and rinse under cool tap water until water is no longer cloudy. Transfer rice to a medium bowl; add water to cover, and soak 30 minutes.
- Heat 2 tablespoons ghee in a medium saucepan over medium-high. Crack cardamom pods with the flat edge of a knife, and add them to the ghee with the cloves, bay leaves, and cumin seeds. Cook, stirring often, until spices are fragrant, 30 to 45 seconds. Add peas, and cook, stirring often, 1 minute. Drain rice completely, and add it to saucepan. Cook, stirring often, until rice grains are completely coated with ghee, 1 minute to 1 minute and 30 seconds.
- Add 4 cups water and salt, and bring to a rolling boil over high. Reduce heat to low; cover pan with a lid, and cook until most of the water has evaporated, 10 to 12 minutes. Remove from heat, and let stand 5 minutes. Remove and discard cardamom pods, cloves, and bay leaves. Add remaining 1 tablespoon ghee, and fluff rice mixture with a fork. Garnish with cilantro.
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