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Behind the ingredient...

The pea or P. sativum:

Although treated as a vegetable in cooking, it is botanically a fruit. P. sativum has been cultivated for thousands of years. The sites of cultivation have been described in southern Syria and southeastern Turkey, and some argue that the cultivation of peas with wheat and barley seems to be associated with the spread of Neolithic agriculture into Europe.

Pea Soup with Garlic

2 tablespoons butter

2 garlic cloves, crushed

2 bags frozen petite peas

1 box chicken stock

salt and pepper to taste

1. Saute garlic in batter until soft. Add peas and cook for 2 minutes. Add stock.

2. Bring to a boil, reduce to a simmer. Cover and cook for 5 - 6 minutes. Allow to cool slightly then transfer to food processor and process until smooth. (May need to be done in two batches.)

3. Return soup to pan and heat gently. Season to taste.

(The soup may be thinned with addition of more stock.)

What's the difference?

Stock vs. Broth

Aren't stock and broth the same thing - or close to it? The definitive answer is no.

Although in a pinch you can substitute one for the other, stock is going to have a much more heavy and meatier flavor. For instance chicken stock is made usually from herbs, vegetables and entire chicken carcasess, bones and all. The bones give an added depth of flavor that broth doesn't have.

If you plan to substitute stock for broth, make sure to compensate by diluting with some water.

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