Creamless Fresh Pea Soup with Truffled Snow Pea Salad
Copyright 1999, Ming Tsai, All Rights Reserved
Show: East Meets West With Ming Tsai
Episode: Soups and Salads
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- Recipe categories: Vegetables, Spinach, Beans and Legumes, Peas, Onion,
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By honox
on October 17, 2010
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I only made the soup, but it was delicious. I made a few substitutions, some on purpose and some not. I used beef stock instead of chicken and added a half pound of spicy ground sausage. I added some extra stock but wouldn't do it the next time. I also underestimated how many unshucked English peas I would need to buy to get 3 cups shucked peas and ended up a cup short. I replaced it with a potato and an extra 1/2 c. spinach. I put the soup in a mixer (in two separate batches and liquified it to make the puree. It was beautiful and smelled delicious, and I could hardly believe I made it! I definitely would make it again.
By Maito
on September 17, 2004
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This was a really delicious soup! I will definitely make it for company next time. This recipe made about 8 appetizer size bowls. The dressing on the snow pea "salad" (it would be more accurately described as garnishis probably twice what you need. I also cut the olive oil in it to a 1/2 TBSP, and the butter in the soup in half, just to impart those flavors, it worked well.