Chilled Pea Soup Food

PEA & MINT SOUP

Pea & mint soup image

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

Ingredients

1 bunch spring onions, trimmed and roughly chopped
1 medium potato, peeled and diced
1 garlic clove, crushed
850ml vegetable or chicken stock
900g young pea in the pod (to give about 250g/9oz shelled peas)
4tbsp chopped fresh mint
large pinch caster sugar
1 tbsp fresh lemon or lime juice
150ml buttermilk or soured cream

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 SOUP

Chilled Pea Soup image

Anna Russell of Peterborough, Ontario uses convenient frozen peas to blend together this fresh-tasting soup flecked with dill. "Serve it as a first course for a summer meal or with a tossed green salad and Fresh rolls for a main course!

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

1 medium sweet onion, chopped
3 garlic cloves, minced
1 tablespoon olive oil
3 cups frozen peas, thawed
2 cups chicken broth
2 tablespoons lemon juice
1 tablespoon snipped fresh dill or 1 teaspoon dill weed
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup plain yogurt

Steps:

In a large saucepan, saute onion and garlic in oil until tender. Remove from the heat. Stir in the peas, broth, lemon juice, dill, salt and pepper. Place half of the mixture at a time in a blender; cover and process until pureed. Return all to the blender. Add yogurt; puree until smooth. Cover and refrigerate for at least 1 hour.

Nutrition Facts : Calories 160 calories, Fat 5g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 897mg sodium, Carbohydrate 22g carbohydrate (10g sugars, Fiber 6g fiber), Protein 8g protein.

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