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Pea Pod Soup


Yield: Serves 4-6

Use pods of the much-acclaimed All-American Sugar Snap Peas to make this soup. Remove strings on pods before cooking.


  • 4 cups tender pea pods
  • 4 cups chicken stock
  • 2 yellow onions, peeled and chopped
  • 2 carrots, peeled and chopped
  • 2 cups cream
  • 2 tablespoons chopped chervil
  • Salt and pepper to taste
  • Chopped chervil


Combine pea pods, stock, onions, and carrots in soup kettle. Bring to a boil, reduce heat, cover, and simmer 30 minutes. Press through food mill. Return to kettle. Add cream and chervil and heat. Season with salt and pepper. Garnish with chopped chervil.
Updated Wednesday, September 5th, 2007
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