MINTED PEA SOUP
Superhealthy - counts as 1 of 5-a-day
Provided by Mary Cadogan
Categories Dinner, Lunch, Snack, Starter, Supper
Time 5m
Number Of Ingredients 5
Steps:
- Thinly slice the spring onions, reserving some of the green tops for garnish. Heat the butter, fry the spring onions for 1 min until slightly softened. Add the peas and stock, then bring to the boil.
- Simmer for 5 mins, then whizz half the soup in a food processor. Return to the pan with the crème fraîche. Reheat gently, taste and add pepper, and salt if it needs it. Ladle into small bowls or cups and saucers, then sprinkle with the reserved spring onion tops.
Nutrition Facts : Calories 122 calories, Fat 7 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.67 milligram of sodium
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.
MINTED PEA SOUP
This light, fresh-tasting soup is also delicious served chilled.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 10
Steps:
- In a medium saucepan, heat oil over medium heat. Add shallots and saute for 2 minutes. Add potatoes and chicken stock; bring to a boil, then reduce heat and simmer for 15 minutes, or until potatoes are tender. Add frozen peas and snow peas; simmer for 3 more minutes, or until just tender and still bright green. Stir in mint leaves.
- Remove pan from heat and allow to cool slightly. Puree in small batches in a blender or food processor until smooth. Return to saucepan and heat through. Season with salt and pepper, ladle into bowls, and sprinkle with croutons and pea shoots if desired.
Nutrition Facts : Calories 211 g, Cholesterol 1 g, Fat 3 g, Fiber 6 g, Protein 10 g, Sodium 276 g
BAREFOOT CONTESSA'S FRESH PEA SOUP
Earlier, I had posted Recipe #285307 after watching an episode of Ina Garten's show on the FoodNetwork. Now, I have finally tried the Fresh Pea Soup from that airing and found that I love it, as well. I prepared this with frozen peas, and while the original recipe did call for mint, I didn't have any on hand and omitted it. Pea soup may make some people's heads spin, but this is so good. Pairing with the flavorful Roasted Red Pepper Sandwich would be an incredible meal.
Provided by Ms B.
Categories < 30 Mins
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
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 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.
Nutrition Facts : Calories 288.8, Fat 13.7, SaturatedFat 7.6, Cholesterol 42.1, Sodium 831.2, Carbohydrate 30.9, Fiber 7.2, Sugar 11.8, Protein 11.9
MINTED ENGLISH PEA SOUP
This delicious soup recipe is courtesy of Patrick O'Connell from the Inn at Little Washington and can also be made with lobster and orange.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 11
Steps:
- Melt butter in a large saucepan over medium heat. Add onion, leek, and celery, and cook until soft. Add potatoes and 7 cups vegetable stock; bring to a boil. Reduce heat and simmer until potatoes are soft, 10 to 15 minutes. Remove from heat.
- Prepare an ice-water bath. Fill another large saucepan with water and bring to a boil over high heat. Add salt and return to a boil. Add peas and cook until tender, about 5 minutes. Drain and immediately transfer peas to ice-water bath to cool. Drain and add to saucepan with vegetables and stock.
- Working in batches, puree the soup in the jar of a blender or bowl of a food processor. Strain liquid twice through a fine mesh sieve into another large saucepan. Add 1 cup of heavy cream and place saucepan over low heat. Season with salt, pepper, and sugar. Tie mint together using kitchen twine and add to saucepan; let steep for 10 to 15 minutes. Remove mint and discard. If soup seems too thick, add some of the remaining vegetable stock to thin.
- In a medium bowl, whisk remaining 1/2 cup heavy cream until soft peaks form. Gently fold into the warmed soup. Serve immediately.
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
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).
COLD MINTED PEA SOUP
Provided by Food Network
Time 1h15m
Yield 4 servings
Number Of Ingredients 10
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.
MINTED PEA SOUP
Provided by Barbara Kafka
Categories easy, quick, weekday, soups and stews, appetizer
Time 30m
Yield 5 1/2 cups, serves 4 to 5
Number Of Ingredients 7
Steps:
- Combine peas and 1/4 cup broth in a 2 1/2-quart souffle dish or casserole with a lid. Cover tightly with microwave plastic wrap or with lid. Cook at 100 percent power for 12 minutes in a 650- to 700-watt oven. If using frozen peas, eliminate this step and puree peas with broth as below. If using plastic, prick to release steam.
- Remove from oven and uncover. Pass peas through a food mill fitted with a medium-size disc. Scrape mixture back into casserole.
- Dissolve cornstarch in remaining broth and whisk into pea puree. Add mint. Cover and cook for 8 minutes. If using plastic, prick to release steam.
- Remove from oven. Uncover and stir in remaining ingredients. Serve hot or chilled.
Nutrition Facts : @context http, Calories 115, UnsaturatedFat 0 grams, Carbohydrate 20 grams, Fat 1 gram, Fiber 5 grams, Protein 8 grams, SaturatedFat 0 grams, Sodium 810 milligrams, Sugar 7 grams
MINTED PEA SOUP
Provided by Louisa Service
Categories Soup/Stew Blender Bean Herb Quick & Easy Dinner Lunch Summer Gourmet London England Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes about 8 cups
Number Of Ingredients 6
Steps:
- Finely chop onion. In a 4-quart heavy saucepan cook onion in butter with salt to taste over moderately low heat, stirring occasionally, until softened. Add peas and 3 cups stock and simmer, uncovered, until peas are tender, 5 to 7 minutes. Stir in mint and remaining 2 cups stock and remove pan from heat. In a blender purée soup in batches until very smooth (use caution when blending hot liquids), forcing each batch through a sieve into a large bowl. (Discard solids in sieve between batches.) Whisk in cream (or cream-yogurt mixture) and salt and pepper to taste. If serving soup cold, chill, covered. If serving soup hot, reheat but do not let boil.
MINTED SWEET PEA AND SPINACH SOUP
This rich, elegant soup is a perfect beginning for an important dinner. Try to use fresh mint! English and also French recipe.
Provided by Sharon123
Categories European
Time 1h5m
Yield 1 1/2 quarts, 6 serving(s)
Number Of Ingredients 8
Steps:
- Melt the butter in a pot.
- Add the chopped onions, cover, and cook over low heat until tender and lightly colored, about 25 minutes.
- Meanwhile, drain the spinach and squeeze out excess liquid.
- Pour the stock into the pot, stir in the peas and spinach, and bring to a boil.
- Reduce heat and simmer, partially covered, until peas are tender, about 20 minutes.
- Pull the mint leaves from their stems; there should be 2 cups loosely packed leaves.
- Rinse thoroughly and pat dry.
- When peas are tender, add mint to the pot, cover, and simmer for another 5 minutes.
- Pour the soup through a strainer, reserving liquid, and transfer the solids to the bowl of a food processor fitted with a steel blade, or use a food mill fitted with the medium disc (or just use the handy dandy blender).
- Add 1 cup of the cooking stock and process until smooth.
- Return pureed soup to the pot.
- Add the heavy cream and additional cooking liquid, aboout 1 cup, until the soup is of the desired consistency.
- Season to taste with salt and pepper, simmer briefly to heat through, and serve immediately.
GREEN PEA AND MINT SOUP
This refreshing cold soup is a celebration of spring vegetables with a generous amount of green peas and fresh mint. It is very simple to make, and it looks beautiful when served.
Provided by dakota kelly
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h40m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 290.8 calories, Carbohydrate 27.3 g, Cholesterol 42.7 mg, Fat 15.3 g, Fiber 5.8 g, Protein 12 g, SaturatedFat 9.3 g, Sodium 706.7 mg, Sugar 15.7 g
More about "minted pea soup food"
MINT AND PEA SOUP RECIPE - AARON BERTELSEN | FOOD
From foodandwine.com
Servings 4Total Time 15 minsCategory Cold Soup
- Melt the butter in a large, heavy pan over medium heat, add the onion and cook for 5 minutes, stirring, until it has softened. Pour in half the stock (broth) and bring to a boil.
- Add the peas, shelled and unpodded, reduce the heat and simmer gently until tender (no more than 3 minutes for fresh peas, and about 2 minutes for frozen). Remove from the heat, add the parsley, mint and remaining stock. Transfer the mixture to a blender and purée the soup until as smooth as possible (if you like a very smooth soup, you might also want to strain it through a fine-mesh sieve). Season with salt and pepper and let cool, then refrigerate until really cold.
- When you are ready to serve, mix the crème fraîche and double (heavy) cream together in a small bowl. Serve the chilled soup topped with a spoonful of the cream mixture and sprinkled with the chopped herbs.
SUPER EASY PEA AND MINT SOUP RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.3/5 (62)Total Time 40 minsCategory Side Dish, Appetizer, SoupCalories 274 per serving
MINTED PEA SOUP RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
MINTED PEA, POTATO AND BACON SOUP | FOOD TO LOVE
From foodtolove.co.nz
IRRESISTIBLE PEA AND MINT SOUP - HURRY THE FOOD UP
From hurrythefoodup.com
CREAMY MINTED PEA AND YOGURT SOUP | EAT. LIVE. TRAVEL.
From eatlivetravelwrite.com
FRESHLY MINTED PEA SOUP | ROBERT ROSE
From robertrose.ca
MINTED PEA SOUP - GLUTEN FREE RECIPES
From fooddiez.com
MINTED PEA SOUP WITH SMOKED SALMON RECIPE - NICK NAIRN | FOOD …
From foodandwine.com
MINTED PEA & WILD GARLIC SOUP | GREAT BRITISH FOOD AWARDS
From greatbritishfoodawards.com
RIDICULOUSLY EASY MINTED PEA SOUP RECIPE — COOKS WITHOUT BORDERS
From cookswithoutborders.com
MINTED PEA SOUP RECIPE | MYRECIPES
From myrecipes.com
PEA AND MINT SOUP RECIPE - PROBABLY THE BEST YOU'LL EVER TASTE.
From thesouprecipes.com
MINTED PEA SOUP
From readersdigest.ca
SPRING PEA AND MINT SOUP - AS EASY AS APPLE PIE
From aseasyasapplepie.com
MINTED PEA SOUP | ALLRECIPES.COOKING
From allrecipes.cooking
MINTED PEAS - AN IRISH AND ENGLISH SIDE DISH
From irishamericanmom.com
MINTED PEA SOUP RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
MINTED PEA SOUP - PLANTUNIVERSITY
From plantuniversity.ca
HEALTHY AND FRESH MINTED PEA SOUP RECIPE | FOOD APPAREL
From foodapparel.com
COLD MINTED PEA SOUP RECIPE | JAMES BEARD FOUNDATION
From jamesbeard.org
PEA AND MINT SOUP RECIPE - BBC FOOD
From bbc.co.uk
MINTED PEA SOUP RECIPE - BBC FOOD
From bbc.co.uk
MINTED PEA SOUP | MAIN COURSE RECIPES | GOODTOKNOW
From goodto.com
MINTED PEA SOUP - PREVENTION
From prevention.com
CHILLED MINTED PEA SOUP | LUNCH RECIPES | GOODTOKNOW
From goodto.com
PEA AND MINT SOUP – THE LISMORE FOOD COMPANY
From thelismorefoodcompany.com
MINTED PEA SOUP - DIET.COM
From diet.com
MINTED PEA SOUP RECIPE | THE NIBBLE WEBZINE OF FOOD ADVENTURES
From blog.thenibble.com
CHILLED PEA AND MINT SOUP - JAMIE GELLER
From jamiegeller.com
PEA AND MINT SOUP - SERVED WARM OR COLD | NOT ENOUGH CINNAMON
From notenoughcinnamon.com
MINTED PEA SOUP | FOOD TO LOVE
From foodtolove.co.nz
MINTED PEA SOUP ~ KIRAN+TARUN [ R E C I P E B ♥ X ]
From kirantarun.com
MINTED PEA SOUP RECIPES WITH NUTRITION FACTS CALCULATOR ONLINE
From awecook.com
MINTED PEA SOUP- JUSTINE PATTION'S EASY AND DELICIOUS RECIPE
From justinepattison.com
FRESH & EASY MINT PEA SOUP | LIVE EAT LEARN
From liveeatlearn.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love