MINTY PEA SOUP
Provided by Melissa Hamilton
Categories Soup/Stew Easter Vegetarian Lunch Mint Pea Spring Healthy Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 Servings
Number Of Ingredients 10
Steps:
- Melt butter in a large heavy pot over medium heat. Add onion and cook, stirring often, until softened but not browned, 6-8 minutes. Add 2 cups broth and bring to a boil. Add peas, reduce heat, and simmer gently until tender, about 5 minutes for fresh peas, about 2 minutes for frozen.
- Remove pot from heat. Add parsley, mint, and remaining 2 cups broth to pot. Purée soup in a blender or with an immersion blender, thinning with water if soup is too thick, until smooth. Season soup with salt and pepper.
- Whisk crème fraîche and cream in a small bowl to blend. Serve warm soup topped with chives, passing crème fraîche mixture alongside for spooning over.
PEA & MINT SOUP
A superhealthy starter or snack that's great hot or cold
Provided by Maxine Clark
Categories Dinner, Lunch, Snack, Soup, Supper
Time 30m
Number Of Ingredients 9
Steps:
- Put the spring onions into a large pan with the potato, garlic and stock. Bring to the boil, turn down the heat and simmer for 15 minutes or until the potato is very soft. For the garnish, blanch 3 tbsp of the shelled peas in boiling water for 2-3 minutes, drain, put in a bowl of cold water and set aside. Add the remaining peas to the soup base and simmer for 5 minutes - no longer, or you will lose the lovely fresh flavour of the peas.
- Stir in the mint, sugar and lemon or lime juice, cool slightly then pour into a food processor or liquidiser and whizz until as smooth as you like. Stir in half the buttermilk or soured cream, taste and season with salt and pepper.
- To serve the soup cold, cool quickly, then chill - you may need to add more stock to the soup before serving as it will thicken as it cools. To serve hot, return the soup to the rinsed-out pan and reheat without boiling (to prevent the buttermilk or soured cream from curdling).
- Serve the soup in bowls, garnished with the remaining buttermilk and the drained peas.
Nutrition Facts : Calories 108 calories, Fat 1 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 1.6 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.84 milligram of sodium
CHILLED PEA-MINT SOUP
Buttermilk-simmered peas, plenty of mint, a touch of salt: That's it. The chef Daniel Patterson brought the recipe to The Times in 2007. It benefits mightily not just from the use of fresh peas, but from real, homemade buttermilk as well, "nothing like the cultured, processed stuff that goes by the same name," he wrote. This is true, as it happens, but luckily fresh buttermilk can increasingly be found at farmer's markets and in specialty markets. Top the chilled soup with a few peas and a grind or two of fresh black pepper.
Provided by Daniel Patterson
Categories soups and stews, appetizer
Time 15m
Yield Serves 4
Number Of Ingredients 5
Steps:
- In a medium saucepan, bring the buttermilk to a simmer and add 4 cups of peas and a large pinch of salt. Simmer for 1 to 2 minutes over medium heat, stirring often so that the buttermilk does not boil over. The peas should not be fully cooked and still have a slight bite to them.
- Transfer the peas and liquid immediately to a blender with the mint leaves and, starting on low speed, carefully blend (holding the lid on firmly with a dishcloth), working up to high speed for 60 seconds.
- In order to preserve the vibrant color and flavor of the peas, the soup must be cooled immediately. Pass through a fine-mesh sieve into a bowl, then rest the bowl inside a larger bowl full of ice water. Stir continuously until cool, tasting occasionally; you will notice that the soup becomes sweeter as it cools. Adjust seasoning with salt and black pepper. Refrigerate until cold.
- To serve, ladle soup into bowls and top with fresh peas and freshly ground black pepper.
Nutrition Facts : @context http, Calories 50, UnsaturatedFat 0 grams, Carbohydrate 6 grams, Fat 1 gram, Fiber 0 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 287 milligrams, Sugar 6 grams
CHILLED ENGLISH PEA-MINT SOUP
Make and share this Chilled English Pea-Mint Soup recipe from Food.com.
Provided by Wade in Indianapolis
Categories Chowders
Time 20m
Yield 3 cups, 4 serving(s)
Number Of Ingredients 4
Steps:
- In a medium saucepan, bring the buttermilk to a simmer and add 4 cups of peas and a large pinch of salt.
- Simmer for 1 to 2 minutes over medium heat, stirring often.
- Transfer mixture to a blender immediately with the mint leaves. Carefully blend for 60 seconds.
- In order to preserve the vibrant color, you must cool the soup immediately. Pass through a fine sieve into a bowl that is resting inside another bowl of ice cubes and cold water. Stir continuously until it is cool - and you will notice that the soup becomes sweeter as it cools.
- Top soup with more fresh peas as a garnish and ground pepper.
Nutrition Facts : Calories 185.3, Fat 1.5, SaturatedFat 0.7, Cholesterol 4.9, Sodium 173.5, Carbohydrate 31.2, Fiber 9.1, Sugar 15.4, Protein 12.8
FRESH PEA SOUP
Steps:
- Heat the butter in a large saucepan, add the leeks and onion, and cook over medium-low heat for 5 to 10 minutes, until the onion is tender. Add the chicken stock, increase the heat to high, and bring to a boil. Add the peas and cook for 3 to 5 minutes, until the peas are tender. (Frozen peas will take only 3 minutes.) Off the heat, add the mint, salt, and pepper.
- *Puree the soup in batches: place 1 cup of soup in a blender, place the lid on top, and puree on low speed. With the blender still running, open the venthole in the lid and slowly add more soup until the blender is three-quarters full. Pour the soup into a large bowl and repeat until all the soup is pureed. Whisk in the creme fraiche and chives and taste for seasoning. Serve hot with garlic croutons.
CHILLED PEA SOUP WITH FRESH MINT
Steps:
- In a large saucepan, cook the leek in the butter over moderate heat for 3 minutes, or until softened. Add the broth, peas and seasonings and simmer, covered, for 25 minutes, or until the peas are very tender. In a food processor, blend the mixture in batches until combined well. Let it cool. Chill the soup, covered, for at least 2 hours. Before serving stir in cream and fresh mint. Garnish with mint sprigs. Correct the seasoning.
CHILLED PEA SOUP WITH FRESH MINT
Steps:
- In a large saucepan, cook the leek in the butter over moderate heat for 3 minutes, or until softened. Add the broth, peas and seasonings and simmer, covered, for 25 minutes, or until the peas are very tender. In a food processor, blend the mixture in batches until combined well. Let it cool. Chill the soup, covered, for at least 2 hours. Before serving, stir in cream and fresh mint. Garnish with mint sprigs. Correct the seasoning.
SPRING PEA SOUP WITH MINT
As a chef, peas have become one of my favorite spring ingredients. I love this soup because it's super easy and tasty. As the weather gets warmer, I love keeping some on hand in the fridge and serving it chilled. It's so refreshing. Hot or cold, this is the perfect spring soup!
Provided by Danielle Alex
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring 2 1/2 cups of water to a boil in a small saucepan over high heat.
- Heat the olive oil in a large saucepan over medium-high heat. Add the shallots and cook until translucent, 1 to 2 minutes. Add the garlic and cook, stirring frequently, until just before it
- starts to brown, about 1 minute. Stir in the peas, cayenne pepper, 1 teaspoon salt and boiling water. Reduce to medium-low heat and simmer until the peas are tender, about 2 minutes.
- Let the pea mixture cool for 5 minutes or so, then transfer it to a blender, filling only halfway. Add the spinach and mint. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth. Depending on the size of your blender you may need to blend the soup in two or three batches.
- Return the soup to the saucepan and adjust its consistency as desired, adding room temperature water if it's too thick. Adjust the seasoning with salt and pepper to taste.
- Serve the soup hot or place the soup in an ice bath for about 20 minutes and serve chilled. Top with pea shoots, chives or mint.
EASY PEA & MINT SOUP
This chilled, no-cook dish makes a refreshing starter
Provided by Barney Desmazery
Categories Dinner, Lunch, Snack, Soup, Supper
Time 5m
Number Of Ingredients 5
Steps:
- Tip the frozen peas into a blender and pour over the hot water from a kettle. Leave the peas to defrost, then reserve 1 tbsp peas. Add a handful mint and the vegetable bouillon powder to the rest. Blitz until smooth, then chill. Serve, drizzled with cream and scattered with some chopped mint and the reserved peas.
CHILLED PEA SOUP WITH FROZEN MINT & MALT VINEGAR
Serve this silky smooth soup with flavoured ice cubes to keep it chilled - garnish with fresh peas and crispy bacon for a dinner party
Provided by Tom Kerridge
Categories Lunch, Starter
Time 50m
Number Of Ingredients 12
Steps:
- First, make the ice cubes. Bring 75ml water, the malt vinegar and sugar to the boil. Add the mint leaves and set aside to steep for 10 mins. Strain into a jug, then pour into 12 holes of an ice cube tray and freeze until solid.
- In a heavy-based saucepan, heat the butter until foaming, add the bacon and fry until crispy. Remove using a slotted spoon and set aside. Add the onion to the pan and cook until soft, about 10 mins. Add the sugar and 400ml water, bring to the boil, then add the frozen peas and mint. Bring back to the boil for 1 min, then remove from the heat and leave to cool a little. Pour the soup into a blender and blend until smooth. Pass through a fine sieve into a bowl (see tip below). Taste and season, then cover with cling film and chill until ready to serve.
- Chop the crispy bacon into small bits. To serve, mix the bacon with the fresh peas and rapeseed oil in a bowl. Ladle the soup into your dishes and add the ice cubes (if you like, you can crush them a bit too). Top with the bacon and peas, and scatter over a few mint leaves.
Nutrition Facts : Calories 423 calories, Fat 23 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 27 grams sugar, Fiber 10 grams fiber, Protein 11 grams protein, Sodium 0.6 milligram of sodium
CHILLED (CANNED OR FRESH) PEA AND MINT SOUP
Posted for Zaar World Tours: A chilled soup for those sultry summer evenings. Please note that if using frozen peas then the amount required will be half that of the fresh peas. Vegetable stock can be substituted for the chicken stock if a vegetarian version is required. Cook time INCLUDES chilling time. REGION: France.
Provided by kiwidutch
Categories Vegetable
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Shell the fresh peas.
- Melt butter in a saucepan and gently saute the onion until it is soft but not brown.
- Remove the onion mixture from the heat and mix in the milk, stock, peas, 2-3 mint sprigs, sugar, salt and pepper. Bring to the boil, Stirring regularly (if using frozen peas add them now, straight from frozen, no need to thaw them first).
- Simmer, covered for about 30 minutes or until the peas are really tender. Let it cool just a little bit, then purée the mixture using a food processor , blender or by rubbing though a fine sieve.
- Add fresh cream to the purée, mix well and then chill for 2 hours.
- Serve chilled, garnished with sprigs of fresh mint.
Nutrition Facts : Calories 329.6, Fat 16.5, SaturatedFat 9.7, Cholesterol 49.5, Sodium 248.6, Carbohydrate 32.2, Fiber 7.9, Sugar 10.9, Protein 14.5
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