This is a great way to use pea pods which you might otherwise throw out. The base of the soup, just the pods and the stock,  can be frozen for later use (Thanksgiving), or used as a sauce for any number of dishes. The best pea pods to use are young, freshly picked pods. Older pods can take hours to soften, if at all.

fresh pea pods
4 to 6 c chicken or vegetable stock (amount depends on how many pods you have)
2 egg yolks
1/2 c heavy cream
salt and pepper, to taste

1. Pull the strings and shell the peas. Discard strings; set the pods aside. Reserve the peas for another use…

2. Bring the stock to a boil in a large saucepan. Add the pods, stirring them in well to immerse them. Reduce the heat to a low boil and cook for 45 minutes, or until the pods are extremely tender. Remove from heat and let cool.

3. In 2 or 3 batches, puree the pods with the stock in a food processor. Return the puree to the saucepan and heat until hot.

4. In a medium size bowl, beat the egg yolks lightly with the cream. Stirring constantly, pour about 1 cup of the hot soup into the egg-cream mixture to help prevent the eggs from curdling when added to the soup. Stir this mixture into the soup.  Cook over medium heat, stirring constantly, until the soup thickens slightly and coats the back of a spoon. Season to taste with salt and pepper. Serve.