I came across a version of this recipe years ago. It spoke to me as I had just discovered Petit Pois shelling peas (that is another story), and I was having a hard time just composting all of the pods upon shelling. So, with a little research I fell upon this divine soup. It has 5 ingredients. You can make it in stages. Freeze your pea pods until you have enough or are ready to use them. Or, you can make the base and freeze that until you are ready to use. This recipe is so basic and can serve as a spring board for the creative chef!
About 1 pound of pea pods, discard strings and the tops of the shell.
6 cups of your preferred stock (or use whey from cheesemaking)
Bring stock to boil, add pods. Stir, lower head to a gentle boil, cover and cook for 45 minutes. Or until pods are tender. Remove and cool.
Puree the pods with the stock in a food processor or blender. This might need to be done in batches. Strain.
Either freeze now or continue.
Heat puree in saucepan.
Beat 2 egg yolks and 1/2 cup heavy whipping cream in a medium bowl. While stirring constantly, add about 1 cup of the hot puree into the eggs and cream. This will prevent curdling. Stir this mixture back into remaining puree in saucepan. Cook over medium heat until hot and season with salt and pepper to taste.