Chilled Pea Pod Soup Food

CHILLED PEA POD SOUP RECIPE

Steps:

• Heat a little olive oil in a cast-iron or soup pot over medium-high heat. Add the onion and garlic and cook until softened, stirring regularly. Add the pea pods, season with salt, and cook for a few minutes, until the liquids have evaporated if the pods were frozen.
• Deglaze with the white wine, and cook for a minute. Add the hot stock, bring to a simmer, cover, and cook for 25-30 minutes, until the pods are quite soft. Remove from the heat and let cool, uncovered, for 10 minutes.
• Put on an apron (I mean it; this can get messy). Using a blender or an immersion blender, whiz the soup in short pulses until all the pods are broken down into chunks. They will refuse to turn to a purée; the goal is simply to break their fibers so they'll be easier to strain.
• Set a food mill (or a fine-mesh strainer) over a medium bowl and ladle a few spoonfuls of the soup into the mill (or strainer). Turn the handle of the mill (or press on the solids in the strainer with the back of a tablespoon) to strain out as much of the liquids as you can. Discard the solids (see note) and repeat with the rest of the soup, still working in batches.
• Sprinkle the soup with a little nutmeg, stir, taste, and adjust the seasoning. Refrigerate until well chilled. (To speed up the cooling, set the bowl in a larger bowl filled with cold water and a few ice cubes.)
• Pour the soup into bowls, add freshly ground pepper, a dash of hot sauce, and a stem or two of fresh herbs, and serve with thin, toasted slices of sourdough bread.

PEA POD SOUP

Steps:

• Wash pea pods and pull off the stringy portion on the back side of the pea pod and discard.
• In a medium size saucepan, add water and bring to boil.
• Add pea pods, chicken soup base, sliced onion, mint sprigs and parsley sprigs.
• Bring to boil, reduce heat and simmer covered for 20 minutes.
• When outer flesh of pea pods are tender, remove from saucepan and rub pea pods through a course sieve.
• In a frying pan on low heat, melt margarine, stir in flour using a whisk and cook for 1 minute, stirring constantly (DO NOT BURN).
• Add flour mixture to saucepan and stir well.
• Add pea pod puree', salt, white pepper, sugar, petite peas and bring just to boil.
• Remove from heat.
• Serve soup in bowls and sprinkle with chopped fresh mint leaves.

ITALY, CHILLED PEA AND MINT SOUP

Steps:

• Sweat the diced scallion in the olive oil, using as little oil as you can get away with. Over medium heat, add the shelled fresh peas and cover with 2 cups of broth, or enough to cover the peas. Cook about 15 minutes.
• Finely chop the mint and whisk into the soup, letting the mint flavor and smell permeate the pea soup.
• Pass the soup through a colander, pressing some of the mixture through. If it is too thick add water. Season to taste with salt and pepper, or even a sprinkle of sugar to liven it up. Cool it. Pour the soup into glass tumblers, and garnish with sprigs of mint. Serve well chilled.

CHILLED PEA SOUP SHOOTERS

Steps:

• Place the peas, broth, mint, lime juice, cumin and salt in a blender. Cover and process until smooth. Add yogurt; process until blended. Refrigerate for at least 1 hour., Meanwhile, in a small bowl, whisk the mint, lime juice, oil, curry paste and salt. Add crabmeat; toss gently to coat. Chill until serving., To serve, pour soup into shot glasses; garnish with crab mixture.

CHILLED (CANNED OR FRESH) PEA AND MINT SOUP

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.