Recipes Trio of Fresh Peas and Scallion Soup Be the first to rate & review! The flavor of the chicken stock for this soup is boosted by cooking it with the empty pea pods and scallion greens. More Cold Soup Recipes By Grace Parisi Updated on July 29, 2022 Print Rate It Share Share Tweet Pin Email Yield: 4 Ingredients 2 cups chicken stock or canned low-sodium broth 2 cups water 1 pound English peas, shelled and pods reserved 6 small scallions, whites thinly sliced and greens coarsely chopped One 1/4-inch-thick slice fresh ginger Salt 1/4 pound sugar snap peas, cut on the diagonal into 1-inch pieces (1 cup) 1/4 pound snow peas, cut into matchsticks (1 cup) 2 ounces soft tofu, cut into 1/4-inch dice (1/2 cup) 1/4 cup cilantro leaves 1 1/2 teaspoons rice wine vinegar Freshly ground pepper Directions In a large saucepan, combine the chicken stock with the water, pea pods, scallion greens and ginger. Cover and simmer over low heat until the stock is flavorful, about 10 minutes, then strain, pressing on the solids to extract as much liquid as possible; discard the solids. Return the stock to the saucepan, season with salt and bring to a simmer. Add the English peas and cook over moderately high heat until tender, about 7 minutes. Add the sugar snaps and snow peas and cook until crisp-tender and bright green, about 1 minute. Add the tofu and cook just until heated through, about 30 seconds. Remove the pan from the heat and stir in the sliced scallions, cilantro and vinegar. Season with salt and pepper. Ladle the soup into bowls and serve. Suggested Pairing Match the attractive "green" flavors of this soup with an herbal California Sauvignon Blanc. Rate it Print