Tias Peas And Eggs Soup Recipes

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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

ITALIAN PEAS AND EGGS

This is a slightly spicy and VERY filling side dish that you can alter to suit your family's tastes. It's the absolute only way to get my kids and I to eat peas! Simple, filling and TASTY! This comes from my father-in-law's family where inexpensive foods were used to create a filling meal. My husband LOVES to sop up the pea/oil juice with fresh Italian bread. Great as a side for meat dishes.

Provided by RedVinoGirl

Categories     Vegetable

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 7



Italian Peas and Eggs image

Steps:

  • Cover the bottom of a small sauce pan with olive oil. Braise onion in the oil and add crushed red peppers to taste. Add one can of peas and juice to oil and let it come to a gentle boil. Drop in as many eggs as desired into the boiling juice. Cover and simmer until eggs are cooked (about 5 minutes). Salt and pepper to taste.

Nutrition Facts : Calories 259.7, Fat 15.3, SaturatedFat 3, Cholesterol 211.5, Sodium 73.9, Carbohydrate 18.8, Fiber 6.1, Sugar 7.4, Protein 12.2

1 small onion, minced
3 tablespoons olive oil
1 (15 ounce) can peas (with juice)
crushed red pepper flakes
4 eggs
salt (to taste)
pepper (to taste)

PEA, LEMON, AND EGG-DROP SOUP

A lighter take on Greek avgolemono, this soup features not only peas but their tendrils. Instead of being used to thicken the broth, the eggs are swirled in to form strands.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes 5 cups

Number Of Ingredients 6



Pea, Lemon, and Egg-Drop Soup image

Steps:

  • Shell peas (you should have 1 1/2 cups), reserving pods. Combine pods and stock in a medium saucepan; bring to a boil. Reduce heat, partially cover, and simmer 30 minutes. Strain out pods, reserving stock.
  • Return 4 cups stock to pot, and bring to a boil. Add 1 teaspoon salt and the peas. Reduce heat, and vigorously simmer until peas are tender and bright green, 3 to 4 minutes.
  • Add eggs in a slow, steady stream, swirling liquid gently with a fork to create strands. Stir in lemon zest and juice to taste, then pea tendrils. Cook just until tendrils are wilted, about 30 seconds. Season with salt and pepper. Serve immediately.

1 1/2 pounds fresh garden peas in pods
5 cups homemade chicken stock or 2 1/2 cups canned chicken broth plus 2 1/2 cups water
Coarse salt and freshly ground pepper
2 large eggs, lightly beaten
1/2 teaspoon finely grated fresh lemon zest plus 2 to 4 tablespoons lemon juice (from 1 to 2 lemons)
3/4 cup pea tendrils or snow pea sprouts

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