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“This is one of those "invented by error" recipes, and basically a Spring mistake. When I found there were still peas left on the plants when I was pulling them up in the late Spring, I saved them. You know the kind... we call them "square peas". There were just too many to throw away. I put them in the refrigerator, intending to deal with them later. They sprouted. I rinsed them and put them in a jar... rinsed them again... and they actually looked inticing, or maybe interesting. We eat a lot of chicken, so I frequently make chicken stock, and had some on hand. (We also grow shallots, onions, and garlic.) I do try to keep up with the peas, so this is not a frequent soup. Amounts are up to the discretion of the cook.”
3hrs 15mins
2 quarts

Ingredients Nutrition


  1. Rinse peas.
  2. Simmer chicken stock and add peas.
  3. Saute shallots, onions, and garlic in butter, reserving half of shallots (sauted) for garnish.
  4. Simmer, covered, gently 3 hours.
  5. Add milk.
  6. Salt and pepper to taste.
  7. Add remaining shallots.
  8. Garnish with toasted baggett rounds, sour cream, or a teaspoon of very dry sherry.

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