Go to the Recipe: Easiest-Ever Pea Soup
When you say time will vary, are you looking for a specific temperature of the mixture when you are cooking via this method?
How does the microwave time change if you double the quantity?
It's actually quite difficult to predict. The larger amount of food will absorb more of the microwave energy, but it's not a linear relationship. So a bit of trial and error is required. In general, I would start by increasing the time by about 50%.
Yes, generally around 70 °C
Thanks. About to jump in! How well does it keep? I'm making today for use tomorrow, which I assume will be fine as it has to chill anyway but for future reference, 3-4 days? Or does the color suffer (I won't season...)
The color should hold up well if left unseasoned. I would say at least 48 hours if reserved cold.
It is a nice and interesting recipe. What about the power (Watts) of the microwave? Could time oscilate considering that? Thank you!
Any suggestions on cooking in the absence of a microwave? Just bring the temperature of the soup to 70c?
Yes, that will work great.
Will there be other options to boil it for same result?
can this soup be served hot or is it best chilled?
Hi Avrohom, absolutely! You can try both for sure!
Is there any specific reason to cover the bowl ?
As far as sieves are concerned, do most of your recipes use a #80 and #50 sieves? Could you please let me know what 2-3 mesh sieves I should purchase for recipes @ ChefSteps?
Hi there! We get almost all of our sieves at affordablesieves.com. We have several sizes we use in the kitchen. If you are only going to start with a few sizes, there are a few that are very important to have. #200 or finer for straining stocks. #60 or #80 for passing most soups and purees. #30 works great for sifting powders such as flours, sugars etc. And lastly, for a more coarse sieve for sifting chopped nuts etc., I would recommend a #5 or #10.
to hold in the steam and flavor volatiles.
Nice!!! I made this soup today, fantastic flavor, smooth and elegant, thanks Chefstep!! Luiz Rocha, from Brasil
I made a variation of the recipe, and I think it's worth mentioning it. Instead of using all the water, I used less than half of it to cook the peas/onions/garlic and then, at the very end, I used the remainder water but cold (with some ice) and blended it all. It quickly dropped the temperature of the soup without having to use the slow chill method with a bowl of ice.
Hi! Thanks for all of your tasty handwork.
I'm travelling at the moment and do not have access to Ricotta cheese out here, is there a substitute for it that you could recommend please?
Also if I the soup is served hot, would you still garnish it the same way?
Easy just make your own ricotta, you just need milk, lemon juice, vinegar or preferably citric acid a thermometer, pot and heat source. Google it surpisingly easy and super delicious
how does the seasoning affect the colour?? never heard of this before!!
It is an outstanding recipe especially the combination of flavors.
Thank you for including the test sieve # ! Please update your other recipes with your recommended sieve sizes.
Any guidance for reproducing this recipe in a pressure cooker? I prefer to not use a microwave when I can avoid it.
Hi
What wattage is your microwave? Mine is 800. TKS
and to stop the soup from decorating your microwave :-)
Pleasant, but not my favorite CS soup recipe. Very thin, elegant (the majority of the pea pulp is left behind in the strainer...I just used a standard kitchen strainer), but definitely has a decent pea flavor. The whipped ricotta was kind of boring, and needed salt. Next time I will try something richer instead of ricotta. The lemon zest really adds to the dish, so be liberal with the zester. As to the question below about the color changing if it is pre-salted, I didn't notice anything after storing overnight in the fridge.
Made this again and rather than ricotta, I whipped some Vermont Creamery goat cheese, Philly cream cheese (about 1:1), heavy cream (a couple of dashes), lemon juice (a splash to taste) and pepper in a food processor and used a poor man's pastry bag (a ziplock bag with the corner cut off) to pipe it. A much more flavorful addition to the dish than ricotta, and it paired well with the lemon zest in the soup.
Be sure you don't undersalt the soup. Start by measuring the weight of the soup you made and add 1.5% salt and work your way up from there. To my tastebuds, it takes quite a bit of salt until this soup starts to sing.
Boil it 5 minutes in the pressure cooker after the steam starts to escape. I prefer the pressure cooker too, but only becaue it preserves nutrients (and flavor) better.
Easiest and yummiest. You had me at tarragon.
I had fun with this one. Reduce the water and added some gelatin. Served it as a Panna cotta with salad greens around the plate and a vinaigrette. It came out very well.
