Easy Pea Mint Soup Food

PEAS SOUP WITH MINT

Steps:

• Heat the olive oil in a large pot over medium heat. Add the onion and saute' for about 5 minutes until soft and translucent.
• Add the potatoes and the vegetable broth, bring to the boil, reduce the heat, cover with a lid and cook for 10 minutes, or until the potatoes are soft.
• Then add the peas and simmer for a further 5 minutes (no longer, or you will lose the fresh flavour and beautiful colour of the peas).
• Turn off the heat, season with salt, pepper, add the fresh mint leaves, and let it cool for a few minutes.
• Then, carefully transfer the hot soup to a blender, working in batches if necessary. (Do not fill past the maximum fill line or the soup could overflow!). If the soup is too thick for you, you can add some broth or water to thin it out until you have a consistency you like.
• Taste, make sure you're happy with the seasoning, and serve with black pepper, a drizzle of extra virgin olive oil and some parmesan cheese or crumbled feta if you wish.

EASY SPLIT PEA SOUP

Steps:

• Rinse peas, add water, and bring to a boil simmering for 2 minutes.
• Remove from heat, cover and let sit for 1 hour.
• Add remaining ingredients and heat to a boil.
• Reduce heat, simmer, covered 2 1/2 to 3 hours or until peas are soft.
• Remove bone and slice up meat adding it to soup.
• Enjoy!

PEA & MINT SOUP

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.

EASY PEA & MINT SOUP

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.

PEA AND MINT SOUP

Steps:

• Dice the onion. Warm a pot/pan over a medium heat and add the butter. Once melted, add the onion and cook, stirring occasionally, for around 3-4 minutes until the onion is softened and translucent but not browning.
• Add the peas, stir to coat in the butter, then add the stock. Cover the pot with a lid and bring the mixture to a simmer. If using frozen peas, they will only need to cook around 2 minutes, if they are fresh it will be nearer 5-7 minutes. In both cases, the peas should stay bright green but be cooked.
• Remove the pot from the heat and add the roughly chopped mint. Either use a stick/hand blender or transfer the mixture to a blender and blend until smooth. Season with a little salt and pepper to taste (I only needed around 1/8tsp of each).
• Serve either warm or allow to cool and chill to serve cold. In both cases, works well with a swirl of creme fraiche in the middle of the bowl.

FRESH PEA SOUP WITH MINT

Steps:

• Heat olive oil in large kettle over medium heat. Add onions, salt, and pepper, and cook 5 minutes until onions have softened. Sir in the garlic and cook 1 minute until its aroma is released. Add the potatoes and saute 5 minutes until they begin to color. Add the chicken stock, lower the heat, and simmer gently 25 minutes until potatoes are soft. Add the peas and cook 3 minutes until tender but still bright green. Puree the mixture either through a food mill, with an immersion blender, or in a food processor, until smooth. Place in a clean pot, stir in the cream, and rewarm gently. Stir in the fresh mint and serve.
• In Portugal, this soup is often made with fresh fava beans. Use them if you can find them. Mint (horteln) grows abundantly in Portugal and is widely used in savory dishes, frequently in combination with coriander (coentro).

EASY 10 MINUTE PEA SOUP

Steps:

• Soften onions and garlic in butter, doesn't matter how they are chopped! (3-4 minutes).
• Throw in the frozen peas, then the chicken stock, then season - and leave it to simmer (4 minutes).
• Throw in the chopped up fresh mint leaves and let simmer for a bit more (1-2 minutes).
• Pour it all into a blender and add either 2 table spoons of creme fresh or natural yogurt.
• Blend until smooth (1 minute).
• Serve and enjoy! (also tasty when chilled).

GREEN PEA AND MINT SOUP

Steps:

• Melt butter in a large saucepan or Dutch oven over low heat. Add the 4 chopped green onions, and cook until softened, but not brown. Stir in the peas, vegetable stock, and 3 tablespoons of chopped fresh mint. Increase heat to medium, and bring to a boil. Reduce heat back to low, cover, and let simmer for about 30 minutes. If you are using frozen peas, 15 minutes is enough.
• Using a large slotted spoon, remove about 3 tablespoons of the peas, and set aside for garnish. Pour the soup into a blender or food processor along with the milk, and puree until smooth. Season with salt and pepper to taste. Throw in a pinch of sugar if desired. Allow the soup to cool to room temperature, then refrigerate until chilled.
• Pour the soup into 4 serving bowls. Swirl 1 tablespoon of light cream into each one, then garnish with reserved peas and sprigs of mint.

PEASY EASY MINTY PEA SOUP

Steps:

• Heat the oil in a saucepan on medium flame. Sauté the onions until translucent, about 5 minutes. Do not let the onions brown.
• Add the first pound of peas, the water, the first ¼ cup of mint, the basil, and the salt. Bring to a boil, lower the heat, and simmer 10 minutes. (If you are using only frozen peas, simmer 20 minutes.)
• Stir in the frozen peas and the remaining fresh herbs. Cook just until the second batch of peas are tender and hot.
• Puree the soup using an immersion blender, or in batches in a regular blender.
• Serve cold, or hot, with dollops of goat cheese or swirls of sour cream and fresh peas or snow peas. Decorate with fresh mint and basil leaves.

COLD MINTED PEA SOUP

Steps:

• In a saucepan heat the olive oil. When hot, add the onion, cover and simmer gently for about 3 to 4 minutes or until tender. Add the lettuce and stir just until wilted. Add the 2 cups of water and peas and bring just to a boil and cook for 3 to 4 minutes. Remove from heat and season with salt and pepper. Puree through a food mill or in a food processor with the mint, then add enough ice water or cream to thin to the desired consistency. Chill until serving time. Before serving, adjust the seasoning and serve garnished with chives and yogurt if you wish.

EASY GREEN PEA SOUP

Steps:

• In a large soup pot, melt the butter over medium heat then add the onion and garlic and cook until softened, about 5 minutes.
• Add the frozen green peas, stir for a minute, then pour enough stock over them to cover by about 2 inches.
• Increase the heat and boil gently for about 15 - 20 minutes, until the peas are very soft and the liquid has reduced somewhat.
• Remove from heat, add salt and pepper to taste and puree with an immersion blender until smooth.
• Add the sour cream, and blend until combined.
• Serve topped with a dollop of sour cream and crispy bacon or baby shrimp.