37 sea sour recipes

A quick, fun Halloween soup made with artichoke hearts, celery, and rice with chicken. Just toss everything together, simmer, and serve with crackers.

Quite tasty and filling. I used black bean instead of pinto beans, I also squeezed half of the lime juice into the dressing, and I omitted the tomatoes that I didn't have on hand. I did think a ripe yet juice tomatoes would add more great flavor. Served it on a bed of lettuce and home-baked tortilla chips.

Vegan pierogies made with whole wheat dough and silken tofu, filled with creamy potato or cabbage and garbanzo. Boiled then pan-fried until golden and crisp.

Creamy fish soup with fennel, hake and flounder, simmered in homemade fish stock with leek, carrot, and lovage. A two-fish European-style chowder finished with sour cream and chopped fennel fronds.

Minted split and green pea soup blends earthy split peas with sweet green peas and fresh mint. A bright, low-fat soup that works hot in winter or chilled in summer.

Chilled minted pea soup with Boston lettuce and fresh mint, pureed silky and served cold. A vegetarian summer starter that takes 15 minutes on the stove.

Chilled green pea soup blends sweet frozen peas with thyme, onion, and minute tapioca for a velvety low-fat, low-calorie soup that works hot or cold. The tapioca thickens without flour or cream. Five minutes of standing time, twenty minutes total cook.

Stove-top cream of pea soup: a 30-minute vegetarian soup of fresh or frozen green peas pureed with butter, onion, and milk. Six ingredients, one pot, supremely simple.

Margarita on the rocks shakes premium gold tequila with Triple Sec, Grand Marnier, and sweet and sour mix, poured over ice into a salt-rimmed glass. The double hit of orange liqueur gives this classic cocktail extra depth and punch.

Light cream of pea soup combines pureed green peas with a quick white sauce of butter, flour, and milk. A simple vegetarian soup ready in 40 minutes with pantry staples.

Microwave cream of pea soup blends sweet green peas, soft onion, butter, and light cream in a single casserole. A 25-minute, no-stovetop creamy vegetarian soup for busy weeknights.

A vibrant, tangy soup featuring tomatillos, sweet corn, and a touch of spice, perfect for a comforting meal. Garnished with crunchy tortilla chips, sour cream, and fresh cilantro.

All the essential goodness of chicken pot pie without all the hassle. Perfect for a busy work night when you just don't have a second to spare. Quick and delicious, perfect for the family on the go.

Potage Mongol blends condensed tomato soup and green pea soup into one elegant bowl, finished with dry sherry. A classic 4-ingredient soup ready in 30 minutes.

Green pea and peanut salad with Spanish peanuts tossed in a sweetened sour cream dressing. A no-cook retro side dish with festive red and green garnish, great for holidays and potlucks.

Pearl barley baked with cream of broccoli soup and melted Monterey Jack cheese. A cheesy, wholesome side dish that comes together in just 35 minutes with 5 ingredients.