I make a pea pod soup. It has to be sieved to remove fibres so I suspect pickled pods would have a similar problem.

Ohh, pea pod soup sounds interesting too! How do you make that floral?

I just guestimate it these days but here's the recipe I started with. Very basic.

1kg pea pods

1 lettuce

handful chopped parsley

large chopped onion

2 litres stock

salt and pepper

1 teaspoon sugar

25 gr butter

1 tbsp flour

slug of cream and croutons

Wash the veggies. Cook the 1st 7 ingredients up together until the pods are very soft. Blend and sieve. Make a roux with the butter and flour. Add the blended stuff. Heat to thicken. Stir in the cream and serve with croutons.

Or Google for lots of other versions

Hehehe, good thing I'm a trained chef and know how to work recipes based on metric and standard weights.

Just being silly with you. Not about being trained, but teasing about the forms. Only thing I don't know is... what is a "slug" of cream and croutons? Do you mean the dressing on the top of the dish, as in a bit of cream and croutons to serve.. or is slug a measure? Because if you mean a slug as the dressing, I'm going to for sure adopt that as part of my lexicon for that goodly dollop, smear, or squirt of stuff when presenting the bowl of whatever. I rather like the notion of adding a slug of whatever to my dish :)

And more seriously.. you say one lettuce. As in a head of lettuce, like iceberg lettuce? Or as in a bunch of lettuce, like a package of loose leaf lettuce?

Interesting. Would have never thought to make soup with the empty pea pods. I don't normally grow shelling peas because I hate throwing out the pods but planted what was left of a packet of Little Marvel this year.

Rodney

How long does it take for the pea pods to soften? I wonder if a whirl in a pressure cooker would be a good idea? If it only takes 15 minutes or so the pressure cooker probably isn't worth the effort.

I actually use my PC. About ten minutes in that.