I made pea squash soup tonight and it was NUMMY! Before I forget how to make it, I’m posting it here.
Ingredients:
1 qt shelled white acre peas (rinsed)
3-4 yellow or crookneck squash, roughly chopped
32 oz chicken broth (can be subbed with vegetable broth for vegans & vegetarians)
1 tsp cardamon
2 bay leaves
salt & pepper
Put 16 oz of broth, the peas and the squash in a pot. The veggies should be covered by at least an inch of broth, so add as needed.
Bring to a boil, then reduce heat to a simmer for 1 hour.
At 30 minutes into simmer, add bay leaves and cardamon.
After 1 hour, remove pan from heat.
Remove bay leaves and puree veggies in food processor.
Return puree to pot and add rest of broth. Add salt and pepper to taste.
Heat soup back up, then serve.
Tastes extra special good with a hunk of homemade bread used for dunking.
