Freezer Burnt Frozen Pea Soup

[robyn]

Who among us has not bought a bag of frozen veggies - tossed it in the freezer - and forgotten about it for a year or more? When they're frozen into a solid block - and all kind of withered up and yucky looking. I plead guilty.

I found a recipe in the NYT for pea soup (cold spring variety - not split pea) - and changed it a bit to use freezer burnt peas. It's very simple.

Take the peas - which in my case is usually a mix of sugar snap peas and regular peas (plain - nothing with butter or sauce or the like). Mix the peas with chicken broth (I use Campbell's chicken broth - but use whatever you like). A ratio of about 1 pound of peas to about 3 cups of broth. Bring to a boil - covered (not too fast) - and then simmer for about 10-12 minutes.

Cool for a few minutes - and then blend with an immersion blender. Then press the mixture through a chinois (there will be a lot of fibery stuff left even after a full court press). I have to say that of all the kitchen gadgets I've bought in the last 3 years - the immersion blender (or - as Emeril would say - the "boat motor") and the restaurant quality chinois (bought it at Sur La Table) are the greatest. If you think you can't make soup - try these 2 items. They'll turn your efforts from dreary to dazzling.

Add pepper (there should be enough salt in the broth) and some sour cream or cream to taste. Chill and serve with maybe a dollop of sour cream. That's it. The pea soup goes nicely with smoked salmon/herbed cream cheese tea sandwiches.

I plan to try this technique with other freezer burnt veggies. Will let you know how it goes (summer is a great time for chilled soups). Robyn

[Marlene]

My son loves chilled soups, so thanks for this! Will try it soon. Although peas never get left in my freezer that long. We like them too much!

[robyn]

I don't think it will hurt the recipe if the peas are less than a year old . Robyn