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Petits pois are small, spherical seeds of a legume seed pod and are used in many recipes. The pea plant is a climbing herbaceous annual with butterfly-shaped flowers. To make traditional petits pois, peas are removed from their pods and then steamed or boiled. They are often used in soups, purees, and sauces.
Petits pois, French for small peas, are tiny peas: the small, spherical seeds of a legume seed pod. There are a few varieties of pea plants, and any small pea variety can be labeled petits pois. They are one of the oldest crops grown, and the most common variety grown in many gardens is Pisum sativum. While peas are technically a fruit, many people consider them a vegetable. There are many recipes using these bright and tender seeds, which are often found in soups, purees and sauces.
The pea plant is a herbaceous annual and is common throughout much of the world. It usually has several leaves attached to its trailing or trailing stems. In the garden, the climbing variety of this plant requires some form of trellis or fence to attach itself to, with its small tendrils, which help it attach itself to a surface and climb. Its butterfly-shaped flowers can be pink, purple, or white. When developed, the pods usually contain five to ten peas each. Young pods typically have seeds that are small, tender, and sweet, and these are the ones used as petits pois.
To make traditional petits pois, peas are removed from their pods and then steamed or boiled. This cooking helps bring out the natural sweetness of the seeds and also breaks down the cell walls of the peas so they are more tender. These peas are generally easier to find in the freezer or canned sections of stores because they are usually a seasonal product. They are also sometimes called little peas, little sugar peas, or peas.
It’s easy to prepare a simple side dish of petits pois. To do this, frozen or fresh peas are usually cooked in boiling water until tender and their green color intensifies, which takes only a few minutes. At this point, drain them and then toss the peas in a little butter and season with salt and pepper. Before serving, the dish can also be sprinkled with a little lemon zest. Petit pois are also used in main dish recipes, such as casseroles and soups.
A popular way to make pea soup with them starts with gently sauteing the leeks and onions in butter, until translucent and tender. These are then combined with chicken or vegetable stock and petits pois and the mixture is allowed to simmer until the peas are tender. The soup is then transferred to a blender and pureed until smooth. Cream is added before serving, to finish the soup and give it a richer flavor and texture. This soup can be served hot or chilled.
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