Purple Hull Peas and Sweet Corn
After picking, shelling, sifting and washing bushels of purple hull peas, I thought I would never want to see them again. The freezer was more than full of quart bags of shelled peas and corn cut off the cob. I had to do something! I put everything in a big pot and ended up with a dish that we love and has become a favorite at our table. I still haven’t made much of a dent on my freezer, but I’m working on it. If you love peas and sweet corn, this dish is sure to make you happy. This recipe will serve a lot of people for a lot of days. It can be served as side or as a main vegetarian dish served with rice or kasha.
- 1 large onion, cut into thin wedges
- 3-5 fresh garlic cloves, halved or quartered
- 1-2 tablespoons oil (olive oil or vegetable oil)
- 2 tablespoons of pareve soup powder (any chicken, onion or vegetable bouillon powder will do; use gluten-free if needed)
- 1 quart bag (about 4 cups) frozen or fresh purple hull peas
- 1 quart bag (about 4 cups) fresh or frozen corn kernels
- Salt and pepper to taste
- Place cut-up onions in an 8-quart soup pot over a medium flame and cook about a minute until a little of the moisture is released. Add the oil and garlic cloves and sauté until the onions and garlic are lightly browned. Stir in the powdered soup mix or spices.
- Add the frozen or fresh peas and just cover with water. Cook over a low flame until the peas are tender, about 30 minutes. When peas are just tender, add the corn and more water if needed to cover. Add salt and pepper to taste. Continue simmering over a low heat until flavors are blended and liquids are slightly reduced. Add more water and seasonings if you like a lot of broth.
- Serve hot with fresh challah for dunking in the broth.