SPRING PEA SOUP
Truly a soup for the pea lover, this recipe originated with an idea in an old cookbook about eating better to live longer. Sauteed potatoes add body to an easy soup with good texture and superb pea flavor. -Denise Patterson, Bainbridge, Ohio
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 6
Steps:
- In a large saucepan, saute potatoes in butter until lightly browned. Stir in broth; bring to a boil. Reduce heat; cover and simmer until potatoes are tender, 10-15 minutes. Add peas; cook until peas are tender, 5-8 minutes. Cool slightly., In a blender, process soup in batches until smooth. Return all to the pan; heat through. Sprinkle with chives and, if desired, microgreens.
Nutrition Facts : Calories 133 calories, Fat 5g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 1012mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 3g fiber), Protein 5g protein.
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.
FRESH PEA SOUP
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 mint, 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.
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
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
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