Broccoli, Pea, and Basil Soup.

Warm Diet Essentials: Broccoli, Pea, and Basil Soup - Q by Equinox:
London's cooking darlings, the Hemsley sisters, authors of The Art of Eating Well, love a pea soup, and for this take, they incorporated broccoli stalks to balance out the sweet starchiness.

Ingredients:
2 tbsp. ghee
2 large onions, roughly chopped
2 garlic cloves, diced
3 celery sticks, roughly chopped
Large pinch of dried oregano
80 gr fresh basil (pull the leaves from the stalks and roughly chop the stalks)
1.5 kg broccoli, slice the stalks and roughly chop the florets
1.5 litres bone broth or vegetable stock
500 gr frozen peas
Juice of 1 lemon
Extra virgin olive oil or flaxseed oil, to serve
Parmesan, sea salt and black pepper

Directions:
1. Heat the ghee in a saucepan with a lid over a low heat and gently fry the onion for 10 minutes until soft, stirring occasionally.

2. Add the garlic, celery, oregano, and chopped basil stalks and stir.

3. Add the broccoli, broth, and a large pinch of salt and pepper and stir.

4. Bring to a medium simmer, pop on the lid, and simmer gently for 10–15 minutes until the broccoli stalks and florets are just tender (you don’t want to overcook the broccoli).

5. Remove from the heat and add the peas, basil leaves, and half the lemon juice.

6. Blend the soup (in batches if needs be), adding a little more liquid if it’s too thick. Check for seasoning and finish with an extra squeeze of lemon juice if needed.

7. Serve each bowl with a drizzle of extra virgin olive oil or flaxseed oil and a shaving of parmesan.

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Ham hock and split pea soup.

Boiling a ham hock and making pea soup - Recipes - Food & Drink - The Independent:
If you are going to boil a ham why not make pea soup at the same time. You can also make this with fresh or frozen peas, but they will need to go in the stock for about 5 minutes only. In Victorian London this soup was known as London Particular; and the thick fogs of that time were nicknamed pea-soupers after it. You will find lots of different types of dried peas these days: quick soak, whole, split and so on. Any will do, you just need to soak ahead a bit. The size of the ham doesn't really matter if you are making soup and cooking ham for the family, so just buy whatever size you need and follow the cooking instructions.

How to cook perfect pea soup.

How to cook perfect pea soup | Life and style | The Guardian:
Serves 4

30g butter

4 spring onions, chopped

2 rashers of smoked streaky bacon, chopped
450g shelled peas (about 1.2kg of pods) plus 5 pods
750ml water (or vegetable stock if you're omitting the bacon)
Pinch of sugar, optional
Squeeze of lemon juice

Small bunch of mint, chopped and creme fraiche, to serve

1. Heat the butter over a medium heat in a large pan and add the spring onions and bacon.
Sweat until cooked, but not coloured.

2. Add the peas and pods if using and stir well, then pour in 750ml water.
Bring to the boil, then simmer until the peas are tender (about 10 minutes depending on size).



3. Remove the pods and puree the soup using a blender or hand blender then add the lemon juice and season to taste – you may also wish to add a pinch of sugar depending on the sweetness of your peas.
Add a little more water if you'd prefer a thinner soup.



4. Reheat if serving hot and serve garnished with chopped mint and a swirl of creme fraiche.

Is soup the best thing to do with a glut of peas, or do you have other bright ideas?
Or do you just prefer them served with a lick of butter and a sprig of mint?
And what other soups suit summer?
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Cook with Pea Shoots.

Pea Shoot, Sugar Snap Pea and Orange Salad
Makes 4 side or 2 main servings

1 small bunch fresh pea shoots, thick stems removed, and hand torn, about 2 packed cups
1 cup fresh sugar snap peas
1 large orange, peeled and cut into segments
1 tablespoon extra virgin olive oil
2 tablespoons champagne vinegar
1 tablespoon fresh squeezed orange juice
2 teaspoons orange zest
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper

1. Toss pea shoots, sugar snap peas, and orange segments in a medium bowl.

2. In a small bowl, whisk remaining ingredients. Taste and adjust as necessary. Pour over salad, toss well and serve.

The Yellow House » Garlicky pea shoots:
The basics: Get some peas (there are certain varieties sold specifically for sprouting, but any variety sold for growing will do, really.
I use an organic, dwarf grey sugar pea, which is known to be a nice salad green).
 Put them in some sort of container: a wide-mouth jar or glass bowl.
Add water and let them soak for a few minutes.
Then, rubberband some cheesecloth over the opening of the jar and drain out the water (it doesn’t need to be completely dry inside; a little damp is good).
Set the jar on your windowsill.
Do this every day for a few days—add water, drain through the cheesecloth, and allow to sit on the windowsill.

Garlicky pea shoots
You will need
1 clove of garlic, pounded to a paste in a mortar and pestle, or crushed and minced
2 tablespoons olive oil
2 cups pea shoots, loosely packed
Salt
Pepper
Directions
Heat the oil and garlic in a skillet until very hot, but do not allow the garlic to brown. When the oil shimmers, add the pea shoots, and stir to coat with oil. Cook, stirring, for 2-3 minutes, until the shoots have wilted a bit and their leaves look a bit frizzled. Salt and pepper to taste.
To add into scrambled eggs, remove the pea shoots from the skillet and set aside in a bowl. In the same skillet, make scrambled eggs your favorite way (I’m a low-and-slow kind of girl). Just before the eggs are cooked as much as you’d like them to be, stir in the pea shoots. Serve with crusty toast.

I always reserve a few uncooked pea shoots to toss on at the end.

How to Buy, Store and Cook with Pea Shoots

Dutch Pea Soup ( the real one: snert).

Dutch Pea Soup ( the real one: snert), European Soup Recipes:

Ham and peas. By Jamie Oliver.

Serves 6-8
3 ham hocks (roughly 2kg/4lb 8oz in total)
2 leeks, trimmed
1 celery stalk, trimmed
3 carrots
Olive oil
2 bay leaves
100g (3½oz) pearl barley
1 chicken stock cube
400g (14oz) frozen peas
1 small bunch of fresh curly parsley, leaves finely chopped
1 heaped tbsp mint sauce
Bread and English mustard, to serve

Lovage, lettuce, pea and cucumber soup.

Lovage recipes | Hugh Fearnley-Whittingstall | Life and style | The Guardian:
Lovage, lettuce, pea and cucumber soup
A refreshing and pretty summer soup.
Serves four.

20g butter
1 onion, finely diced
1 tsp fresh thyme leaves, chopped
Salt and freshly ground black pepper
A few young lovage stalks, chopped
700ml chicken or vegetable stock
2 little gem lettuces, finely shredded
100g peas
½ cucumber, cut into 5mm dice
1 small handful lovage leaves, shredded
A few tablespoons of crème fraîche or thick yoghurt, to finish

Warm the butter in a large saucepan over a medium-low heat.
Add the onion, thyme and a pinch of salt, and sauté until the onion is soft and translucent, about 10 minutes.
Add the lovage stalks and sauté for a couple of minutes.
Pour in the stock and simmer for 10 minutes.
Add the rest of the veg (keep back some lovage leaves to garnish) and simmer for five minutes.
Season and serve with dollops of crème fraîche and a scattering of lovage leaves.
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Split Pea Soup by David Lebovitz

Split Pea Soup | David Lebovitz:
Split Pea Soup
Six servings
I actually bought a ham hock to use in this soup, but didn’t use it because serendipity (and practicality) made me switch to smoked bacon.
I wasn’t sure if what are called ham hocks in America (and elsewhere) are similar to what are called jarret avant demi-sel in France, and things that are “smoked” – at least in the states – are much more heavily smoked than things in France.
But if you’re the type that likes ham hocks, omit the bacon and cook one with the soup ingredients, shredded the meat and adding it to the soup, when done.