Cream Of Green Pea And Cucumber Soup Recipes

Steps:

• In a large pot, heat the olive oil over moderately-low heat. Add the onion, cover and cook, stirring occasionally, until softened, about 5 minutes. Add the broth, tarragon, salt and a few turns of freshly ground black pepper and bring to a boil. Add the peas and cook just until defrosted.
• In a blender, puree the soup in 2 batches until very smooth. If serving hot, return the soup to the pot and bring just to a simmer. If serving cold, transfer to the refrigerator to chill. Ladle into bowls. Stir the yogurt so that it is smooth and top each serving with a swirl of yogurt.

Steps:

• Saute onion, celery and garlic in the olive oil for a few minutes until vegetables soften.
• Add frozen peas, lettuce and broth. Heat until very hot but not boiling, then add milk, reduce heat and simmer covered 15 minutes.
• After 15 minutes, transfer the soup mixture into a blender (or use an immersion blender), add the mint and parsley and process until smooth.
• Stir in the salt and white pepper, nutmeg, sour cream and butter. Blend soup mixture well by hand. Heat through and serve with a smile.

Steps:

• Boil 1.4 litres water in a kettle. Heat the oil in a large non-stick frying pan and cook the spring onions for 5 mins, stirring frequently, or until softened. Add the cucumber, lettuce and peas, then pour in the boiled water. Stir in the bouillon, cover and simmer for 10 mins or until the vegetables are soft but still bright green.
• Blitz the mixture with a hand blender until smooth. Serve hot or cold, topped with yogurt (if you like), with rye bread alongside.

Steps:

• Heat the oil in a soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until both are golden.
• Add the potatoes and just enough water to cover all but about 1/2 inch of the vegetables. Bring to a rapid simmer, then lower the heat. Cover and simmer gently until the vegetables are tender, about 20 minutes.
• Stir in the peas, parsley, and dill, and simmer for 2 to 3 minutes longer.
• Transfer the solid ingredients to a food processor. Process in batches until smoothly pureed or leave a little texture, as you prefer. Transfer back to the soup pot. Or insert an immersion blender into the soup pot and process until the vegetables are pureed to your liking.
• Stir in enough rice milk to give the soup a slightly thick consistency. Season with lime juice, salt, and pepper. Remove from the heat and let the soup cool to room temperature.
• Just before serving, stir in the steamed peas and grated cucumber. Serve at room temperature or refrigerate for an hour or two and serve chilled.
• For a richer soup, whisk in 1/4 cup raw or toasted cashew butter just after removing the soup from the heat.
• Per serving:
• Calories: 166
• Total fat: 4g
• Protein: 5g
• Fiber: 4g
• Carbohydrate: 29g
• Cholesterol: 0mg
• Sodium: 83mg