ENGLISH PEAS RECIPES

This page is for ENGLISH PEAS: the kind you shell then eat the cute round peas;
the kind my mother always bought frozen in a bag when I was growing up. We also have a page for SNAP PEAS and SNOW PEAS.
English pea photo from Alabama Cooperative Extension, I'll try to have my own soon.

BOW TIES WITH PEAS, LEMON, AND MINT

1/3 cup finely chopped shallot
1 tablespoon unsalted butter
2 teaspoons fresh lemon juice
1/4 cup dry white wine or vermouth
3/4 cup low-salt chicken broth
1/4 cup heavy cream
1/2 cup cooked fresh peas or thawed frozen
1/4 teaspoon freshly grated lemon zest
3 tablespoons freshly grated Parmesan cheese
1/2 pound bow-tie pasta
1/4 cup julienne strips fresh mint leaves

In a saucepan cook shallot in butter over moderate heat,
stirring, until softened. Add lemon juice and wine or
vermouth and boil liquid until reduced to about 2
tablespoons. Stir in broth and boil liquid until reduced to
3/4 cup. Add cream and boil liquid until reduce to 3/4 cup.
Stir in peas, zest, and Parmesan and cook sauce until peas
are heated through.

While sauce is cooking, in a kettle of salted boiling water
cook pasta until al dente and drain well. In a serving bowl
toss pasta with sauce and mint.

Serves 2. Gourmet

MINTED PEA SAUCE

1 1/2 cups chicken broth (12 fluid ounces)
2 1/4 cups fresh or frozen peas (about a 10-ounce package if using frozen)
3/4 cup packed fresh mint leaves
2 tablespoons unsalted butter

In a 3-quart saucepan bring broth to a boil. Add 2 cups
peas, mint, and butter to broth and simmer, uncovered, 5
minutes, or until peas are tender. In a blender puree
mixture until smooth (use caution when blending hot
liquids) and pour through a fine sieve into cleaned pan.
Add remaining 1/4 cup peas and simmer until peas are just
tender, about 2 minutes. Season sauce with salt and pepper.

Curried Fresh Pea Soup
(recipes for a kitchen garden)

3T butter
2 cloves garlic, minced
2 onions, cut into 1/4-inch slices
2 stalks celery, cut into 1/4-inch slices
2 medium potatoes, cut into 1/4-inch slices
1 carrot, cut into 1/4-inch slices
2 1/2 C fresh shelled peas
1/4t sugar
2t curry powder
3-4 C chicken stock
2C half and half or milk
salt and pepper to taste

Garnish:
crisp bacon, finely chopped
chopped chives
In a saucepan melt butter, add garlic, onion, celery, carrot, and potatoes and saut* until softened. Add peas, sugar, curry and 2 C of stock. Cover and simmer 15-20 minutes until the vegies are tender. Puree the mixture in a blender one batch at a time. Pour back into the pot; add remaining stock and enough milk to give the desired consistency. Heat through gently at a low heat; do n ot boil. Taste for seasoning, adding salt and pepper as needed. Garnish each bowl with the chopped bacon and chives. This soup can be served either hot or cold. Serves 6-8