Minted Sweet Pea And Spinach Soup Recipes

Steps:

• Melt butter in a medium saucepan over medium-low heat. Cook onion about 10 minutes or until lightly browned and soft, stirring frequently.
• Blend onion, peas, spinach, lemon juice, thyme and 2 cups chicken broth in a blender or food processor until very smooth. Return to same saucepan. Stir in remaining broth. Gently heat about 5 minutes, stirring occasionally.
• Stir in cream, if desired. Heat over low heat about 1 minute. DO NOT BOIL. Garnish with garlic croutons, if desired.

Steps:

• Melt the butter in a pot.
• Add the chopped onions, cover, and cook over low heat until tender and lightly colored, about 25 minutes.
• Meanwhile, drain the spinach and squeeze out excess liquid.
• Pour the stock into the pot, stir in the peas and spinach, and bring to a boil.
• Reduce heat and simmer, partially covered, until peas are tender, about 20 minutes.
• Pull the mint leaves from their stems; there should be 2 cups loosely packed leaves.
• Rinse thoroughly and pat dry.
• When peas are tender, add mint to the pot, cover, and simmer for another 5 minutes.
• Pour the soup through a strainer, reserving liquid, and transfer the solids to the bowl of a food processor fitted with a steel blade, or use a food mill fitted with the medium disc (or just use the handy dandy blender).
• Add 1 cup of the cooking stock and process until smooth.
• Return pureed soup to the pot.
• Add the heavy cream and additional cooking liquid, aboout 1 cup, until the soup is of the desired consistency.
• Season to taste with salt and pepper, simmer briefly to heat through, and serve immediately.

Steps:

• Saute onions in the butter in a large soup pot over high heat, stirring occasionally to prevent onions from sticking until they begin to soften about 10 minutes. Add garlic, lower the heat to medium and continue cooking for another 10 minutes until onions are translucent. Stir in spinach and saute until wilted about 5 minutes more. Add peas and the stock to the pot and bring to a boil over high heat. Lower the heat and simmer, uncovered, for 10 minutes. Remove soup from heat and allow to cool for a few minutes.
• Using a food processor puree soup in small batches (use a second bowl to pour puree in until all soup is pureed). Place puree back into pot, add cream and bring to simmer over low heat.
• To serve, ladle soup into 4 large bowls and top with about 3 tablespoons of the fresh mint cream.
• In a bowl, using a whisk, combine all ingredients until smooth.

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.

Steps:

• Thinly slice the spring onions, reserving some of the green tops for garnish. Heat the butter, fry the spring onions for 1 min until slightly softened. Add the peas and stock, then bring to the boil.
• Simmer for 5 mins, then whizz half the soup in a food processor. Return to the pan with the crème fraîche. Reheat gently, taste and add pepper, and salt if it needs it. Ladle into small bowls or cups and saucers, then sprinkle with the reserved spring onion tops.

Steps:

• In a large skillet, melt 1 tablespoon butter over medium-low heat. Add 2 thinly sliced scallions (below); cook, stirring occasionally, until tender, about 2 minutes.
• Add 3 packages (10 ounces each) thawed frozen peas, 3/4 teaspoon coarse salt, and 1/4 teaspoon ground pepper. Cook, stirring frequently, until peas are tender and heated through, about 5 minutes.
• Add 1/3 cup finely chopped fresh mint, 1 1/2 teaspoons grated lemon zest, and 2 tablespoons butter; swirl pan until butter is creamy, 1 minute more.

Steps:

• In a large pot, heat 1/4 cup oil over medium. Add the leeks and celery, season with salt and pepper, and cook, stirring occasionally, until softened, about 10 minutes.
• Stir in the vermouth and garlic, and cook until the liquid evaporates, about 3 minutes. Add the chicken stock and bring to a boil over high.
• Once it comes to a boil, add the frozen peas and cook, stirring occasionally, just until tender, about 3 minutes. Remove from heat, then stir in the spinach until wilted. Stir in the parsley.
• Working in batches, transfer to a high-power blender and purée until creamy. (A food processor or immersion blender would work as well, though may take a little longer.) Return to the pot and season to taste with salt and pepper. (Makes about 12 cups.)
• Divide among bowls. Add pasta, if using, then top with a dollop of crème fraiche. Drizzle generously - nay, recklessly! - with olive oil. Sprinkle with a pile of herbs; grate fresh lemon zest on top; and serve immediately.

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.