In 1984 Janet Harris of Sussex, UK set a world record by eating 7,175 peas in one hour, picking them up one at time with chopsticks.
Learn MoreMini Pea Soup Bread Bowls
Description
by Lisa Huff - Snappy Gourmet
Ingredients
1
tbsp
butter
1⁄4
c
onion
(finely chopped)
1
c
chicken broth
(or vegetable broth)
1
can
(15 oz.) Libby's® Sweet Peas
(drained)
1⁄4
tsp
celery salt
1⁄4
tsp
freshly ground black pepper
1⁄4
tsp
dried thyme
1⁄2
c
heavy cream
(or half-and-half)
4
small crusty rolls
6
tbsp
bacon bits (optional)
Instructions
Place butter in medium saucepan over medium-high heat. Add onion and garlic and cook about 1 minute or until softened and translucent. Add chicken broth, drained peas, celery salt, pepper, and thyme to saucepan and stir to combine.
Stir in cream, and stir until it just comes to a boil; simmer about 1-2 minutes. Meanwhile, slice tops of rolls off and remove inside bread to form bowl. Using an immersion blender, process soup until smooth, or carefully use a blender (be sure to leave top slightly off of blender for steam to escape). Spoon soup into bread bowls and top with bacon.
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