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.
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
CHILLED PEA-MINT SOUP
Buttermilk-simmered peas, plenty of mint, a touch of salt: That's it. The chef Daniel Patterson brought the recipe to The Times in 2007. It benefits mightily not just from the use of fresh peas, but from real, homemade buttermilk as well, "nothing like the cultured, processed stuff that goes by the same name," he wrote. This is true, as it happens, but luckily fresh buttermilk can increasingly be found at farmer's markets and in specialty markets. Top the chilled soup with a few peas and a grind or two of fresh black pepper.
Provided by Daniel Patterson
Categories soups and stews, appetizer
Time 15m
Yield Serves 4
Number Of Ingredients 5
Steps:
- In a medium saucepan, bring the buttermilk to a simmer and add 4 cups of peas and a large pinch of salt. Simmer for 1 to 2 minutes over medium heat, stirring often so that the buttermilk does not boil over. The peas should not be fully cooked and still have a slight bite to them.
- Transfer the peas and liquid immediately to a blender with the mint leaves and, starting on low speed, carefully blend (holding the lid on firmly with a dishcloth), working up to high speed for 60 seconds.
- In order to preserve the vibrant color and flavor of the peas, the soup must be cooled immediately. Pass through a fine-mesh sieve into a bowl, then rest the bowl inside a larger bowl full of ice water. Stir continuously until cool, tasting occasionally; you will notice that the soup becomes sweeter as it cools. Adjust seasoning with salt and black pepper. Refrigerate until cold.
- To serve, ladle soup into bowls and top with fresh peas and freshly ground black pepper.
Nutrition Facts : @context http, Calories 50, UnsaturatedFat 0 grams, Carbohydrate 6 grams, Fat 1 gram, Fiber 0 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 287 milligrams, Sugar 6 grams
CHILLED PEA SOUP WITH FRESH MINT
Steps:
- In a large saucepan, cook the leek in the butter over moderate heat for 3 minutes, or until softened. Add the broth, peas and seasonings and simmer, covered, for 25 minutes, or until the peas are very tender. In a food processor, blend the mixture in batches until combined well. Let it cool. Chill the soup, covered, for at least 2 hours. Before serving stir in cream and fresh mint. Garnish with mint sprigs. Correct the seasoning.
FRESH PEA SOUP WITH MINT
Eat light this summer with a wonderful low fat and low calorie chilled soup. Add whole wheat rolls and a cool drink for a perfect lunch on the patio. Adapted from a popular health and lifestyle websites newsletter.
Provided by lauralie41
Categories Lunch/Snacks
Time 1h22m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large pot or dutch oven heat oil over medium-high heat. Add scallions, celery, and onions, stir until vegetables are wilted, approximately 5 minutes.
- Add broth and bring mixture to a boil. Reduce heat and add peas, simmer for 10 minutes.
- Remove from heat and carefully transfer to bowl of food processor or blender, do this in batches if necessary. Add mint, season to taste with salt and black pepper and puree until smooth. Chill for 1 hour and serve with yogurt in center and garnished with mint leaves and a peapod if desired.
Nutrition Facts : Calories 204.3, Fat 5.2, SaturatedFat 0.9, Cholesterol 0.6, Sodium 95.2, Carbohydrate 28, Fiber 8.1, Sugar 11.8, Protein 13.6
More about "chilled pea soup with fresh mint recipes"
15 MINUTE PEA SOUP (WITH FROZEN OR FRESH …
From theendlessmeal.com
SUMMER PEA SOUP RECIPE - SIMPLY RECIPES
From simplyrecipes.com
COLD MINTED PEA SOUP RECIPE | JAMES BEARD …
From jamesbeard.org
EASY PEA SOUP (4 INGREDIENTS) - VEGGIE …
From veggiedesserts.com
SUPER EASY PEA AND MINT SOUP RECIPE - THE …
From thespruceeats.com
CHILLED SPRING PEA SOUP RECIPE - DANIEL …
From foodandwine.com
CHILLED PEA AND MINT SOUP - JAMIE GELLER
From jamiegeller.com
CHILLED PEA SOUP WITH FRESH MINT | MIDWEST LIVING
From midwestliving.com
- In a 6-quart Dutch oven, melt butter over medium-low. Add onion, salt and pepper. Cook, stirring occasionally, until softened but not browned, 6 to 8 minutes.
- Add chicken broth. Bring to a boil. Add peas and return to a boil. Cook just until peas are tender, 2 to 3 minutes.
- Remove from heat; add mint and buttermilk. Let cool slightly. Transfer mixture to a blender, working in batches as necessary, and puree until smooth.* Cover and chill soup at least 6 hours or overnight. Serve cold. If desired, garnish with chives.
18 EASY-PEASY RECIPES TO MAKE WITH FROZEN PEAS
From simplyrecipes.com
FRESH PEA SOUP WITH MINT | RECIPES | WW USA - WEIGHT WATCHERS
From weightwatchers.com
KEEPERS - CHILLED PEA SOUP RECIPE - DELISH
From delish.com
SPRING PEA AND SUNCHOKE VICHYSSOISE WITH MINT AND CRèME FRAîCHE
From ediblevermont.ediblecommunities.com
RECIPE - SPRING PEA SOUP WITHLEMON RICOTTA | COSTCO
From costco.com
GREEN PEA AND HAM HOCK SOUP | INSTANT POT QUICK AND EASY
From recipewinners.com
SPRING PEA SALAD WITH CRUNCHY NUT TOPPING - WYSE GUIDE
From wyseguide.com
FRESH PEA SOUP WITH TARRAGON RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
COLD PEA SOUP WITH CRAB AND MINT - DIABETES STRONG
From diabetesstrong.com
PAGE 249 | RECIPES - TODAY'S PARENT
From todaysparent.com
PEA AND MINT SOUP - CAROLINE'S COOKING
From carolinescooking.com
You'll also love