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Mar 6, 2011 02:59 PM

delicious uses for frozen peas....

Thanks to the CH who suggested mutter paneer last week. Made some paneer-free mutter last night, as a side dish with some tandoori chicken. Nice change from plainer frozen peas.

Would love to hear about other tasty recipes calling for frozen peas.

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  1. The French have a soupe called 'Potage St-Germain'. It is basically a cream of pea soup. I make mine using frozen peas:
    In a saucepan, fry some bacon until crispy ( if you're not vegetarian, if so, omit), set aside.
    Use the bacon fat to cook some onions ( use EVOO if ur veg)
    Add garlic....cook. Add thym, savory, bay, or any other herb you want
    Add chicken stock, veg stock,or water and bring to a boil for 10 minutes.
    Add frozen peas and cook 1 minute.
    Turn off heat and use imersion blender to puree the soup.
    Season to taste.
    When serving, add the bacon (or not) and julienned mint leaves.
    You now have a 'Green Eggs and Ham' colored soup!

    1. I really thought there was a recent thread on frozen peas but can't locate it. They need little or no cooking. Just defrost and include in tossed salads, pasta salads, or other cold salads. Add still-frozen ones to any NON-tomato based pasta sauce at the end of cooking - all they need is warming through. Peas added to pasta carbonara is not authentic, but delicious. Good in mac&cheese too. Add them to vegetable or noodle soups, homemade or not.

      1 Reply
      1. re: greygarious

        There was a recent thread, in fact, there were 2, because it was accidently duplicated (I was the OP). The one with more replies was removed because it was a "duplicate", and the one with less replies was locked, because it was considered the "duplicate". So all that remains is the locked one with less replies & ideas, hence this new thread.

      2. I'm a big fan of minted pea puree; I'll be making it quite a bit more once things get a bit more spring-y outside (it's a spring dish to me).

        Here's a good epicurious recipe:

        2 Replies
          1. re: caseyjo

            me too, with seared scallops on top mmmmmmm....

          2. I like to have them in the freezer for whenever I need to add something green. I throw a handful into stew, shepherd's pie, fried rice, lo mein, soup, rice pilaf and etc.

            You can always sweat some onions and mushrooms then deglaze with some chicken stock. A little thyme salt and pepper. Or don't sweat onions and use pearl onions. You could add some cream to the stock and thicken and have creamed peas.

            Those onions I talked about sweating, you could do it with bacon drippings and add a few pieces of bacon at the end.

            That ought to give you some ideas.

            1. I throw them into my mac and cheese when I'm making it for my kids. Also throw them in when I make fried rice.