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
FRESH PEA AND MINT SOUP
Provided by Sisi Carroll
Categories Blender Appetizer Sauté Easter Low Fat Low Cal High Fiber Lunch Mint Spring Low Cholesterol Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 10 servings
Number Of Ingredients 6
Steps:
- Heat oil in heavy large pot over medium heat. Add shallots and garlic. Sauté until tender, about 7 minutes. Add peas and stir 1 minute. Add 5 1/2 cups broth and bring to simmer. Cook until peas are very tender, about 8 minutes. Cool 15 minutes. Puree soup and 1/4 cup chopped mint in batches in blender until smooth. Return to same pot; thin with more broth by 1/4 cupfuls, if desired. DO AHEAD: Can be made 1 day ahead. Cool, cover, and chill.
- Rewarm soup over medium-low heat. Season to taste with salt and pepper. Ladle into bowls; garnish with additional mint.
- What to drink:
- A bottle of bubbly is the perfect way to begin this special meal. It's also a great pairing for the soup. We like the crisp acidity and long finish of the Champagne Henriot NV Brut Souverain ($35, France).
PEA, MINT & SPRING ONION SOUP WITH PARMESAN BISCUITS
The parmesan 'tuiles' make this soup stylish enough for entertaining - but they take just a few minutes to make
Provided by Good Food team
Categories Lunch, Starter
Time 45m
Number Of Ingredients 8
Steps:
- Heat the olive oil and butter in a heavy based pan. When foaming, add the spring onions and potato. Gently fry without colouring for about 5 mins. Stir in the stock, bring to the boil and simmer for 10 mins or until the potato is tender.
- Stir in the peas, bring to the boil again, then cook for about 3 mins until they are just done. Remove the pan from the heat, add the mint leaves and whizz in a blender or food processor until smooth.
- To make the parmesan biscuits, heat the grill to high. Line a baking sheet with baking parchment and divide the grated parmesan into 6 long strips. Grill for 1 min or until the cheese has melted and is lightly golden. While still warm and a bit flexible, release the biscuits from the baking parchment with a palette or cutlery knife, then cool until firm.
- To serve, heat the soup and divide between 6 bowls. Scatter with mint and sliced spring onions, if you like, and serve with the parmesan biscuits on the side.
Nutrition Facts : Calories 213 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 8 grams sugar, Fiber 8 grams fiber, Protein 15 grams protein, Sodium 0.72 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.
SPRING PEA SOUP WITH MINT
As a chef, peas have become one of my favorite spring ingredients. I love this soup because it's super easy and tasty. As the weather gets warmer, I love keeping some on hand in the fridge and serving it chilled. It's so refreshing. Hot or cold, this is the perfect spring soup!
Provided by Danielle Alex
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring 2 1/2 cups of water to a boil in a small saucepan over high heat.
- Heat the olive oil in a large saucepan over medium-high heat. Add the shallots and cook until translucent, 1 to 2 minutes. Add the garlic and cook, stirring frequently, until just before it
- starts to brown, about 1 minute. Stir in the peas, cayenne pepper, 1 teaspoon salt and boiling water. Reduce to medium-low heat and simmer until the peas are tender, about 2 minutes.
- Let the pea mixture cool for 5 minutes or so, then transfer it to a blender, filling only halfway. Add the spinach and mint. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth. Depending on the size of your blender you may need to blend the soup in two or three batches.
- Return the soup to the saucepan and adjust its consistency as desired, adding room temperature water if it's too thick. Adjust the seasoning with salt and pepper to taste.
- Serve the soup hot or place the soup in an ice bath for about 20 minutes and serve chilled. Top with pea shoots, chives or mint.
SPRING PEA SOUP
Fresh and Delightful - For a lovely start to your Easter dinner, simmer together chopped leeks and onion, shelled (or frozen) peas and soup stock. Add fresh mint which brings out the flavor of the peas, and evaporated milk, which gives the soup a velvety flavor. Enjoy!!
Provided by Chef mariajane
Categories < 30 Mins
Time 30m
Yield 8 cups
Number Of Ingredients 9
Steps:
- Heat oil in a large saucepan or stock pot on medium heat. Add leeks and onion and cook for 5 minutes, until tender. Add peas and stir to coat with leek mixture. Add chicken stock and bring to a boil. Cover, reduce heat, and simmer for 15 minutes. Add mint and season with salt and pepper.
- Purée soup in blender, food processor or immersion blender. Return to heat. Stir in evaporated milk. Taste and adjust seasoning if necessary.
- TIPS: To clean leeks, chop and place in a large bowl of cold water. The dirt will sink to the bottom of the bowl. lift out leeks and rinse in a strainer.
- It will take about 4 lb. of peas in the pod to yield 6 cups of shelled peas.
Nutrition Facts : Calories 201.1, Fat 4.9, SaturatedFat 1.4, Cholesterol 8.2, Sodium 784.7, Carbohydrate 29.4, Fiber 6.6, Sugar 10.4, Protein 10.8
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
SPRING PEAS WITH MINT
For the best results, choose sugar snap peas with plump, smooth-looking pods and a bright green color; select English peas in crisp, brittle pods for shelling.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Prepare an ice-water bath; set aside. Add shelled peas to boiling water and cook for 3 to 4 minutes. Immediately transfer to ice-water bath until cooled; drain. Set aside.
- Add sugar snap peas to boiling water and cook until crisp-tender, 4 to 5 minutes. Drain and transfer to ice-water bath until cooled. Drain and set aside.
- Heat butter and oil in a medium skillet over medium heat. Add onions and cook, stirring, until softened. Add both peas and stir until heated through and well combined. Season with salt and pepper; stir in mint. Serve immediately.
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- In a large pot, heat the olive oil over medium heat. Add the leek and celery; sauté until translucent, about 5 minutes. Add the garlic and sauté until fragrant, about 1 minute more.
- Stir in the peas and mix well to combine. Add the broth and bring the soup to a simmer over medium-low heat. Cover and simmer for 20 minutes.
- Add the parsley, mint, chives and dill to the soup, then remove the mixture from the heat and let it sit for 5 minutes.
- Transfer the soup to the bowl of a food processor or blender and blend until smooth. Stir in the heavy cream; season with salt and pepper.
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