STEAMING:
Put fresh shelling peas, also called garden peas, into a saucepan with about one-half inch (1 cm) of water. Cover the saucepan and bring to a boil over high heat. Turn heat down to low, and steam for about 3 or 4 minutes. Long cooking of fresh peas will destroy nutrients and flavor and turn the peas a dull olive green color.
Frozen peas are cooked the same as shelling peas.
STIR FRY:
For a dramatic color accent, snap peas and snow peas may be added the last minute or two of cooking a stir-fry. Overcooking destroys their crispness as well as color and flavor, so keep the cooking brief.
BOILING:
Before cooking whole dried peas, first examine the peas for any that are spoiled or do not look wholesome. Discard any debris in the package such as twigs or tiny pieces of gravel. Soak dried peas in water to cover by 3 inches (7.5 cm) overnight for cooking in the morning or soak all day to cook them for dinner. Discard the soak water.
To cook 1 cup (240 ml) of dried whole peas, cover with 6 cups (1.5 liters) of fresh water. Bring to a boil over high heat, then turn heat down to gently simmer for 1 to 2 hours or until peas are soft. For added flavor, include a coarsely chopped clove of garlic and a coarsely chopped onion. Season with salt about the last 10 minutes of the cooking. Serves 4.
To cook dried split peas, no soaking is needed. Simply put 1 cup (240 ml) into a saucepan, add 4 cups (1 liter) of water, and bring to a boil over high heat. Turn heat down to simmer, and cook about 50 to 60 minutes or until tender. Additional water may be needed to prevent the peas from cooking dry. Green split peas tend to break down after 60 minutes of cooking, creating a pleasantly thick soup base.
For cooking split yellow peas, follow the same method as for green split peas. However, they take slightly longer to become softened. Cook about 1 hour and 30 minutes.
Cooked dried peas make an ideal thickening agent for soups and stews.
SPLIT PEA VEGETABLE SOUP
For serving a large gathering, I always double this recipe.
- Look over peas and discard any imperfect ones. Rinse peas and put them into a large stockpot along with the water, garlic, rosemary, salt, and pepper. Partially cover pot, and bring to a boil. Turn heat down and simmer 30 to 40 minutes or until peas are soft and broken down when pressed with a spoon.
- Put water, carrots, onion, tomato, and parsnip into a large wok or skillet. Cook over medium-high heat for 5 to 8 minutes or until vegetables are soft.
- Puree all ingredients together in batches in a blender for a smooth puree. If you prefer soup with more texture, puree in the food processor. If desired, some portion of the vegetables can be left whole for a little more texture.
- Adjust seasonings with salt and pepper, if needed, and serve hot with whole grain bread. Serves 6.
*Though the parsnip is optional, it always adds just a light touch of sweetness, making the soup much more flavorful.
CHUNKY VARIATION: To the already listed vegetables, add 2 turnips, diced, 4 stalks celery, diced, 2 broccoli crowns, chopped, 1/4 head cauliflower, chopped, 1 green bell pepper, chopped and 1 red bell pepper, chopped. Sauté these together in a small amount of water. Add to stockpot after pureeing the peas. Cook gently for about 5 to 10 minutes to blend flavors, and season to taste with salt and pepper.