Mint Green Pea Soup Recipes

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.

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.

Steps:

• Heat oil/butter in a large saucepan over medium heat. Smash the garlic cloves with the flat side of a large knife; remove the skin and dice. Add onion and garlic to the saucepan. Cook, stirring often, for 5 minutes or until the onion is soft.
• Add stock and bring to a boil. Add peas, and if using DRY mint from tea bags, the mint. Cover and return to a gentle boil, Cook for 3 minutes until peas are tender but still bright green. IF USING fresh mint, put the mint in now and cook for another 30 seconds or so. NOTE on peas: The more peas you use, the thicker the soup will be. That's why the 2-3 lb thing.
• Remove from heat and cool it as quickly as possible to retain the bright green color. To cool quickly, put ice and water in a large bowl or your sink. Put your kettle into the ice water and stir until soup is cool.
• Using a food processor or blender, puree in batches until smooth and season with salt and pepper to taste. At this time, you can either refrigerate the soup for later or heat for immediate serving. If serving right away, ladle into bowls and garnish with a dollop of sour cream and mint leaf. If using soy cream or half and half, swirl it through the soup to make a pretty design (if you want to, or...just stir it in!) Serve with fresh French bread or crunchy garlic bread, grilled cheese sandwiches, pretzels, or any kind of cracker.
• A few thoughts about kids, food and nutrition: Kids will not eat something if its olive green in color. They just won't.IF you cool the peas quickly as I stated above, they will stay bright green. Your kids will be more inclined to eat the soup. Nutritional Information: 16g fiber; 19g protein; 7.5 g total fat; 29g carbs; 490 mg sodium. Nutritional information is approximate based on the ingredients in the soup.

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:

• 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.