Recipes for Peas from Saltspring Seeds, BC, Canada

Gwen Mallard's Pea Soup

1/2 cup barley
2 cups dried soup peas
2 Tbsp olive oil
salt to taste
12 cups boiling water
1 large onion, chopped
1/4 medium cabbage, chopped
2 medium potatoes, diced
2 large carrots, diced
chopped fresh herbs to taste

Place barley, peas, oil and salt in a large pot. Pour boiling water over ingredients and simmer gently, stirring frequently to prevent sticking. Cook about 2 hours or until peas are at the purée stage. Add vegetables and cook slowly until tender without overcooking. Add salt and favourite herbs. This soup thickens as it stands and requires water when reheated.

Serves 8.

Curried Peas

1 cup whole dry peas
1 onion chopped
1 clove garlic, chopped
2 Tbsp oil
1-2 tsp curry powder
1/2 tsp ground cumin
2-3 cups water
1 tsp salt
1 Tbsp freshly grated ginger (optional)

Sauté the onion and garlic in oil. Add the curry and cumin and sauté 1 minute longer. Add a little water if too dry. Add the peas and 2-3 cups of water depending on how much sauce you like. Add the salt and ginger, if desired. Bring to a boil and cook over very low heat for 1 hour.

Serves 3-4.