Peas Recipes

1.  Fresh Peas Soup

Ingredients

• 2 tablespoons butter
• 2 medium shallots, finely chopped
• 2 cups water
• 3 cups fresh shelled green peas
• salt and pepper to taste
• 3 tablespoons whipping cream (optional)

Directions

1. Melt the butter in a heavy-bottomed saucepan over medium heat. Cook the shallots until soft and translucent, about 3 minutes. Pour in the water and peas, season to taste with salt and pepper. Increase the heat to medium-high, bring to a boil, then reduce heat to low, cover, and simmer until the peas are tender, 12 to 18 minutes.
2. Puree the peas in a blender or food processor in batches. Strain back into the saucepan, stir in the cream if using, and reheat. Season to taste with salt and pepper before serving.

2. Sugar Snap Pea Salad

Ingredients

• 1/2 pound sugar snap peas, trimmed
• 1 English cucumber, halved lengthwise
• 1 pound radishes
• 1/4 cup sesame seeds, toasted
• 2 tablespoons rice vinegar
• 1 tablespoon CRISCO® Oil
• Salt and pepper to taste

Directions

1. Cook sugar snap peas in a pan of boiling salted water, about 30 seconds, or just until they turn bright green.
2. Drain and plunge into cold water to stop cooking. Drain. Cut cucumber and radishes cross-wise into 1/4-inch thick slices.
3. Toss peas, cucumber, radishes and sesame seeds with vinegar and CRISCO® Oil. Season with salt and pepper to taste.