A Pea Story

Post 537 of 930


The History

A pea is a most commonly green, occasionally golden yellow, or infrequently purple podshaped vegetable, widely grown as a cool season vegetable crop. In early times, peas were grown mostly for their dry seeds. From plants growing wild in the Mediterranean basin, constant selection since the Neolithic dawn of agriculture improved their yield.Green “garden” peas, eaten immature and fresh, were an innovative luxury of Early Modern Europe. Modern split peas, with their indigestible skins rubbed off, are a development of the later 19th century.

Creamy Mushroom Peas


2 cups frozen peas
2 tbspn butter
1 cup sliced fresh mushrooms
1 small chopped onion
I tbspn all-purpose flour
1 cup light cream
1/4 tspn salt
1/4 tspn black pepper
1 pinch ground nutmeg


  • Fill a small saucepan with one inch of water. Bring to a boil, add peas, and cook until tender, about 5 minutes. Drain and set aside.
  • Melt butter in a medium saucepan over medium heat. Add mushrooms and onions, and cook for a few minutes, or until tender. Sprinkle flour over the mushrooms, and cook for 1 minute, stirring constantly. Gradually stir in cream, and season with salt, pepper and nutmeg. Cook, stirring until smooth and thick. Stir in peas, and remove from heat. Let stand for 5 minutes before serving.

Deep Dish Pea and Vegetable Casserole


1 cup chopped cauliflower
1 cup sliced carrots
2 tbspn butter
2 tbspn all-purpose flour
1 cup milk
1 tspn white sugar
1 tspn salt
1/2 tspn black pepper
1 pund frozen peas, thawed
1 chopped onion
1 cup green beans
1/2 cup chopped green bell pepper
1 tbspn chopped garlic
2 cups shredded Cheddar cheese, divided


  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower and carrots, cover, and steam until tender, 4 to 6 minutes. Drain and set aside.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt 2 tablespoons butter in a large skillet over medium heat. Stir flour into butter to make a smooth mixture; cook for 1 minute. Stir milk, sugar, salt, and black pepper into the flour mixture; continue cooking and stirring until the sauce thickens, 2 to 3 minutes. Fold cauliflower, carrots, peas, onion, green beans, green bell pepper, and garlic into the sauce to coat. Mix 1 cup Cheddar cheese into the vegetable mixture. Transfer the mixture to a 2 1/2-quart casserole dish. Sprinkle remaining Cheddar cheese over the dish.
  • Bake in preheated oven until top is golden and cheese is bubbly, about 30 minute.

Fresh Pea Soup


2 tbspn butter
2 medium shallots, finely chopped
2 cups water
3 cups fresh shelled green peas
Salt and pepper to taste
3 tbspn whipping cream (optional)


  • Melt the butter in a heavy-bottomed saucepan over medium heat. Cook the shallots until soft and translucent, about 3 minutes. Pour in the water and peas, season to taste with salt and pepper. Increase the heat to medium-high, bring to a boil, then reduce heat to low, cover, and simmer until the peas are tender, 12 to 18 minutes.
  • Puree the peas in a blender or food processor in batches. Strain back into the saucepan, stir in the cream if using, and reheat. Season to taste with salt and pepper before serving.

Nutrient Values (per 100g)

Energy                   339 KJ (81 Kcal)
Carbohydrates    14.45g
Fat                         0.4g
Protein                 5.42g