WebReduce heat to low and cook 30 minutes, or until peas are tender. Purée half the soup in a blender, and return to pot along with reserved ham. Cook over medium heat 10 minutes …
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WebSeason with herbs, spices, salt and pepper. Cook low and slow for two hours or four hours on low in crock pot. Add peeled, cubed turnip in the last hour. Add frozen …
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Melt the butter in a saucepan. Add the peas, milk, mint and a little salt and pepper. Bring to the boil, stirring, reduce the heat, cover and simmer very gently for 10 minutes until really soft. Crush the peas with a potato masher to break them up into the liquid so you end up with a thick, lumpy texture. Can you freeze mushy peas?
Find out how to make mushy peas from frozen peas for an extremely quick and easy side vegetable dish for fish with this recipe. Mushy peas are traditionally made with dried marrowfat peas and need long soaking before cooking. This quick and easy homemade version uses frozen peas instead; it tastes great and is far, far quicker to make.
Minted mushy peas are a British tradition with a fish and chip supper, that are still really popular today. Rather than using dried marrowfat peas, I've brought this dish right up to date. I'm using frozen garden peas, garlic and crème fraiche. It's so simple to make in less than 10 minutes, with no soaking or lengthy cooking either.
I made the marrowfat peas (bought online) as directed. I added salt and pepper, a teaspoon of sugar, and butter. The peas look a little drab in color at first but are bright vivid green once cooked. I also tried them with a little cream—they were rich and delicious both ways." — Diana Rattray