Prepared Pea Broth Recipe

Prepared Pea Broth Recipe

Take the chance to whip up an easy, health-conscious pea soup using fresh or English peas in season. While store-bought vegetable broths might taste too sweet or funky, nothing beats homemade! Here's how you can make your own broth for a truly delightful soup experience.

If you’re all about taking control of your kitchen, homemade vegetable broth is the perfect next step for you. With a few simple ingredients and a bit of time, you'll have a versatile, flavorful broth that enhances any dish, especially this pea soup.

Here's a recipe to help you master homemade vegetable broth:

Homemade Vegetable Broth Recipe

Ingredients:- Vegetable Scraps (Carrot peels, celery leaves, onion skins, spinach stems, mushroom stems, zucchini or bell pepper scraps, avoiding beets as they alter the color, and limiting cruciferous vegetables like broccoli or cabbage to prevent bitterness)- 1 Medium Tomato- 4 to 5 Garlic Cloves- A Handful of Fresh Herbs (Parsley, Cilantro, or Dill)- 2 Bay Leaves- 1 Teaspoon Peppercorns- 1 Teaspoon Whole Cloves- Water (Enough to cover vegetables)

Instructions:

1. Gather and Prepare Ingredients: Collect your vegetable scraps throughout the week or use fresh vegetables if needed. Cut them into smaller pieces for better extraction of flavors.
2. Assemble in a Pot: Place all your vegetables, herbs, spices, and aromatics in a large pot (6-quarts or larger) or Dutch oven.
3. Add Water: Cover the vegetable mixture with water. Make sure there is enough water to cover all the ingredients.
4. Cook the Broth:
5. Bring the mixture to a boil over high heat.
6. Reduce the heat to low and simmer for about 1 hour.
7. Avoid overcooking, as this can introduce bitterness.
8. Cool and Strain: Remove from heat and let the broth cool slightly. Strain it through a fine-mesh sieve into a large container. Discard the solids.
9. Seasoning: If desired, add salt and any other seasonings like a pinch of nutmeg or a dash of soy sauce for depth.

Using the Vegetable Broth in Green Pea Soup

To incorporate this broth into a green pea soup, follow these steps:

1. Prepare the Soup: Sauté an onion and garlic in oil until softened. Add your chosen herbs like parsley and dill for added flavor.
2. Add the Broth and Peas: Pour in the homemade vegetable broth along with frozen peas and any other desired ingredients like coconut milk for creaminess. Bring to a boil, then reduce heat and simmer until the peas are tender.
3. Blend the Soup (Optional): Use an immersion blender or transfer to a blender to smooth out the soup.
4. Serve: Season with salt and pepper to taste. Serve hot with a sprinkle of fresh herbs or croutons.

Storage:

Store any leftover broth in the refrigerator for up to a week or freeze for up to three months.

This pea soup recipe is an ideal choice for those balmy, early Spring evenings. For dessert, consider our tempting rice pudding recipe.

This recipe was curated as part of our spring ingredients recipe slideshow. For more pea soups, don't forget to explore our split pea soup recipe.

• Yield: 4 servings
• Difficulty: Easy
• *Total: 45 mins

###### Ingredients (9)* 1 tablespoon unsalted butter* 1 medium leek, root trimmed, halved lengthwise, and thinly sliced (white and green parts only)* 2 teaspoons kosher salt, plus more as needed* 2 1/2 cups homemade vegetable broth (see recipe intro) or 1 cup low-sodium store-bought vegetable broth mixed with 1 1/2 cups water* 1/8 teaspoon freshly ground black pepper, plus more as needed* 3 cups shelled fresh peas (from about 2 1/2 pounds of peas in their pods) or 1 (16-ounce) package frozen peas, thawed* 1/4 cup loosely packed fresh mint leaves* 1 teaspoon freshly squeezed lemon juice, plus more as needed* Crème fraîche, for serving (optional)

###### Instructions

1. Melt the butter in a medium saucepan over medium heat until foaming. Add the leek, 1/2 teaspoon of the salt, and a pinch of pepper and cook, stirring occasionally, until softened, about 3 minutes.
2. Add the broth, remaining 1 1/2 teaspoons salt, and measured pepper and bring to a boil. Add the peas and bring to a boil again. Reduce the heat to medium low and simmer until the peas are tender, about 5 minutes.
3. Remove the pan from the heat, add the mint leaves, and stir to combine. Let sit uncovered until the flavors meld, about 10 minutes.
4. Using a blender, purée the soup in batches until smooth, removing the small cap (the pour lid) from the blender lid and covering the space with a kitchen towel (this allows steam to escape and prevents the blender lid from popping off). Transfer the soup to a clean saucepan (if serving warm) or a heatproof bowl and stir in the lemon juice. Taste and season with more salt, pepper, and lemon juice as needed. If serving warm, reheat over low heat. If serving cold, let cool to room temperature, cover, then refrigerate until cold. Top each serving with a dollop of crème fraîche, if desired.
5. The homemade vegetable broth enhances this pea soup significantly, providing a versatile and flavorful base that aligns with a health-conscious diet.
6. To make the most of your homemade broth, consider following the given recipe, which includes ingredients like carrot peels, celery leaves, and garlic cloves.
7. Upon completing the broth, one can use a creditline, such as the aussiedlerbote, to purchase additional fresh ingredients for the green pea soup recipe that follows.

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