Chilled Sugar Snap Pea Soup Food

CHILLED SUGAR SNAP PEA SOUP

Chilled Sugar Snap Pea Soup image

We're doing this classic cold spring soup, and instead of using English peas, we're using sugar snaps which are going to save you a lot of shelling time. This is an incredibly easy soup to make, beautiful to look at, and most important of all, incredibly delicious.

Provided by Chef John

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 3h30m

Yield 6

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1 cup leeks - halved lengthwise and chopped
1 pinch salt
4 cups chicken broth
ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 pound sugar snap peas, ends and strings removed
2 fresh mint leaves
1 tablespoon creme fraiche
2 fresh mint leaves, cut into very fine strips

Steps:

Pour olive oil into a large pot, set over medium heat, and add leeks to hot oil. Season leeks with a pinch of salt. Cook, stirring often, until leeks are soft, 5 to 6 minutes. Pour chicken broth into leeks; bring to a boil. Season with black pepper and cayenne pepper.
Stir peas into boiling broth mixture and add 2 mint leaves. Bring back to a boil and cook until peas are bright green and have started to soften, 5 to 6 minutes.
Turn off heat; use a slotted spoon to transfer vegetables into a large blender, leaving liquid in pot. Pour half the liquid from the pot into the blender, place a folded towel on the blender lid, and pulse a few times to chop vegetables. Blend at high speed to puree vegetables. Add remaining liquid from pot to blender and liquefy the soup until smooth.
Pour soup from blender into a fine mesh strainer set over a bowl and use a spatula to push soup through the strainer, leaving the tough fibrous material behind.
Cool soup to room temperature, cover with plastic wrap, and refrigerate until thoroughly chilled, about 3 hours.
Season cold soup with salt and adjust cayenne pepper. Ladle soup into a serving bowl. Spoon creme fraiche into a plastic squeeze bottle and squeeze the creme fraiche over the top of the soup in a loose spiral. Use a skewer to pull the spiral into flower petal shapes, starting from the middle and quickly pulling the skewer through the creme to make pointed petal shapes. Serve garnished with strips of fresh mint.

Nutrition Facts : Calories 84.4 calories, Carbohydrate 9.4 g, Cholesterol 6.7 mg, Fat 3.6 g, Fiber 2.1 g, Protein 2.8 g, SaturatedFat 0.9 g, Sodium 669.8 mg, Sugar 1.3 g

SUGAR SNAP PEA AND CARROT SOUP

Sugar Snap Pea and Carrot Soup image

Make and share this Sugar Snap Pea and Carrot Soup recipe from Food.com.

Provided by InnerHarmonyNutriti

Categories Free Of...

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon butter or 1 tablespoon olive oil
1/2 onion, diced
12 ounces sugar snap peas, trimmed
1 carrot, sliced
500 ml vegetable stock
1/2 teaspoon salt
100 ml heavy cream or 100 ml non-dairy milk substitute
1 dash mixed Italian herbs
1/2 teaspoon parsley, for topping (optional)

Steps:

In a medium soup pan, heat butter or olive oil and sauté onion until translucent.
Add carrot and peas and sauté 1 more minute.
Add vegetable stock and cook until vegetables are tender for about 10 minutes. Turn off the heat.
Using a hand blender or blender, purée the soup.
Add cream or non-dairy milk. Season with salt and Italian herbs to your taste.
Infuse love and serve with some parsley flakes on top (optional)!

CHILLED PEA BROTH WITH LEMON CREAM

Chilled Pea Broth with Lemon Cream image

We think [bowls made of ice](/recipes/food/views/106551) are the perfect vessel for this soup, but if space is tight in your freezer, regular soup bowls will work just fine. Active time: 30 min Start to finish: 8 1/2 hr (includes chilling)

Yield Makes 6 servings

Number Of Ingredients 9

Ingredients

2 medium onions, chopped
3 tablespoons olive oil
2 lb sugar snap peas, cut crosswise into 1/2-inch pieces
1 teaspoon sugar
6 cups plus 2 1/2 tablespoons water
2 teaspoons salt, or to taste
3 tablespoons sour cream
1 teaspoon finely grated fresh lemon zest
Garnish: pea sprouts

Steps:

Cook onions in oil in a wide 6-quart heavy pot over moderately low heat, stirring occasionally, until softened, 5 to 7 minutes. Add sugar snaps and cook, stirring occasionally, until crisp-tender and bright green, 6 to 8 minutes. Add sugar and cook, stirring, 1 minute.
Purée pea mixture with 6 cups water in a blender in 6 batches until very smooth, about 30 seconds per batch, then pour through a very fine sieve, discarding solids (do not press on solids). Stir in salt and chill broth, covered, until very cold, about 8 hours. (Do not chill longer or soup will discolor.)
Whisk together sour cream, zest, and remaining 2 1/2 tablespoons water in a small bowl, then pour through a very fine sieve into another small bowl (to remove air bubbles).
Serve broth topped with lemon cream.

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