Summer Pea and Lettuce Soup - Here & Now
Watch Here & Now resident chef Kathy Gunst whip up a refreshing, summer soup with produce fresh from her garden.
Wholepea Soup Fresh - Kitchen Cat
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★ Kitchen Cat ★ Wholepea Soup Fresh Recipe.
A recipe from the KC Appetizers collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
1 c : Whole Peas, Soaked
4 c : Vegetable Stock
2 tb : Tarragon
1 lg : Carrot, Halved
Salt and Pepper; to Taste
Hummus & Double Pea Soup with Roasted Red Peppers | The Vegan Test Kitchen
Who doesn't like hummus?! It's paired with this double pea soup from the Veganomicon.
*soy free *gluten free
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w/Eli Haynes, edited by JosephLucas
Hummus:
2 (15 ounce) cans chickpeas/garbanzo beans, drained and rinsed
1/3 cup olive oil
¼ cup fresh lemon juice
3 tablespoons sesame tahini
2-3 cloves garlic, crushed
¼ cup water, more or less for desired thickness
pinch of ground cumin or ground coriander (optional)
salt and pepper
paprika
Double Pea Soup w/ Roasted Red Peppers:
3 tablespoons olive oil
1 large onion, chopped finely
2 carrots, peeled and cut into small dice
2 stalks celery, chopped into ¼-inch pieces
2 ½ quarts water (10 cups)
1 lb. dried split green peas
1-inch cube fresh ginger, peeled
1 bay leaf
2 tsp dried thyme
1 tsp dried tarragon
½ tsp ground coriander
½ tsp ground cumin
1 (16 ounce) bag frozen green peas
2 roasted red peppers
freshly ground pepper
1 ½ tsp salt, or to taste
Music:
Not for Nothing by Otis McDonald
Run by Ethan Meixsell
Dat Step by Gunnar Olsen
Chilled Spring Pea & Avocado Soup
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This weeks recipes:
Chilled Spring Pea & Avocado Soup:
Turkey Meatloaf with Caramelized Onions and Mushroom Ketchup:
Strawberry Banana Smoothie:
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Creamy Chicken Tarragon, a la Jacques Pépin | KQED
In this episode of Today's Gourmet, Jacques Pepin gets creative with chicken, demonstrating how to make, not just one, but two versions of chicken fricassee, split pea soup with chicken skin crackling, and a creamy chicken tarragon. Daughter Claudine stops by to get a lesson on how to salvage old fruit and vegetables instead of throwing them away.
In This Episode:
00:00
1:00 How to debone a chicken
5:49 How to make split pea soup with chicken skin crackling
8:16 How to make chicken fricassee with brown rice
11:45 Special guest Claudine Pepin joins Jacques and gets tips on how to use produce that is on the verge of going bad. She makes her own version of chicken fricassee using chicken gizzards and eggplant.
15:09 How to make creamy chicken tarragon
19:04 Fruit salad with orange marmalade recipe
Today's Gourmet with Jacques Pépin - Full episode
Season 1, Episode 25, 1991. Chicken Tarragon
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#jacquespepin #chickentarragon #chickenrecipe #kqed
About Today's Gourmet with Jacques Pépin:
Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 – 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.
The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education.
Subscribe to @KQEDFood to watch more food videos.
Maha Lakshmi - Hand Pies & Yellow Split Pea Soup with Tarragon - the Ayurvedic Way
Today, Maha Lakshmi made a quintessential savory hand pie – served with a yellow split pea soup. What’s a hand pie? It’s made like a typical pie but you can hold it in your hands. Supposedly it originated back East and was a typical coal miner lunch. It’s compact, easy to transport and easy peasy to prepare. We both need to research the history of the hand pie, for sure. (What I found out is that every culture has its version of the hand pie.) Maha Lakshmi sauteed a beautiful combination of fennel and carrot; yogis aim for sattvic foods which means no onions. Fennel, carrot, celery, thyme, salt, black pepper – a mirepoix of sorts with an addition of a small boiled potato and green peas. To this, she made a slurry with warm vegetable stock (with arrowroot instead of cornstarch). Be sure to simmer a bit to take the arrowroot flavor out. You don’t want to have that over-floured taste. She later folded in fresh tarragon. What a punch and combination with the fennel. Then, there was a bit of stoneground mustard to boot. The mustard gives a lovely brisk flavor. In addition to the hand pies, she made another one with a full pie crust – she folded a pie crust over the filling and folded the edges – like a galette or crostata. This was amazing as the filling oozed gently as the pie baked. To accompany the hand pie – a yellow split pea soup. Why yellow split pea? She is currently working with a student who has anemia. Her student feels invigorated and restored by yellow split peas which are rich in iron and if cooked properly, easy to digest. She pressure-cooked the split peas separately -10 minutes only and then added to a mirepoix sauteed in olive oil. What about the bean cooking liquid? In the winter, digestion is typically hampered. In the winter, she usually will drain off the bean cooking liquid. She added vegetable stock to the split pea soup along with fresh tarragon. She added frozen green peas at the end – they conjure up a food memory for her – seeing that vibrant green pea – it conveys “yes, it’s homemade” and to me, it has a high smile-factor. In the winter, digestion and assimilation are slower – so iron is less readily absorbed. She likes to use things like spinach in the winter to up the iron content. Lack of iron contributes to fatigue and sluggishness. Culinary medicine indeed! Are croutons a good addition – yes – use day-old bread – tear or cut into cubes, drizzle olive oil, bake and there you have it, the crunch factor.