Pea and Ginger Soup

Name: Pea and Ginger Soup
Yield: makes 4 servings
Ingredients: 2 cups peas, fresh or frozen; 2 tablespoons roughly chopped peeled fresh ginger, or more to taste (up to 1/4 cup); Salt and freshly ground black pepper; 1 quart chicken or other stock

December 20, 2011

Fresh peas are inestimably better than frozen for munching, but by the time you cook them and mix them with ginger, they have lost much of their advantage; if you can’t find them or deal with them—the shelling does take a while—by all means use frozen.

Recipe notes

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