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
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.
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.
FRESH PEA SOUP WITH MINT
Steps:
- Heat olive oil in large kettle over medium heat. Add onions, salt, and pepper, and cook 5 minutes until onions have softened. Sir in the garlic and cook 1 minute until its aroma is released. Add the potatoes and saute 5 minutes until they begin to color. Add the chicken stock, lower the heat, and simmer gently 25 minutes until potatoes are soft. Add the peas and cook 3 minutes until tender but still bright green. Puree the mixture either through a food mill, with an immersion blender, or in a food processor, until smooth. Place in a clean pot, stir in the cream, and rewarm gently. Stir in the fresh mint and serve.
- In Portugal, this soup is often made with fresh fava beans. Use them if you can find them. Mint (horteln) grows abundantly in Portugal and is widely used in savory dishes, frequently in combination with coriander (coentro).
MINTED PEA SOUP
Superhealthy - counts as 1 of 5-a-day
Provided by Mary Cadogan
Categories Dinner, Lunch, Snack, Starter, Supper
Time 5m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 122 calories, Fat 7 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.67 milligram of sodium
PEA & MINT SOUP
A superhealthy starter or snack that's great hot or cold
Provided by Maxine Clark
Categories Dinner, Lunch, Snack, Soup, Supper
Time 30m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 108 calories, Fat 1 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 1.6 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.84 milligram of sodium
CREAM OF GREEN PEA SOUP WITH FRESH MINT
Found this recipe a few years back when I was desperately trying to use up a surplus of frozen green peas. This soup recipe is perfect for a light and lazy summer meal and quick to prepare. Garnish each serving with a mint leaf if desired.
Provided by COOKGIRl
Categories < 30 Mins
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 15
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.
MINTED PEA SOUP
Provided by Louisa Service
Categories Soup/Stew Blender Bean Herb Quick & Easy Dinner Lunch Summer Gourmet London England Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes about 8 cups
Number Of Ingredients 6
Steps:
- Finely chop onion. In a 4-quart heavy saucepan cook onion in butter with salt to taste over moderately low heat, stirring occasionally, until softened. Add peas and 3 cups stock and simmer, uncovered, until peas are tender, 5 to 7 minutes. Stir in mint and remaining 2 cups stock and remove pan from heat. In a blender purée soup in batches until very smooth (use caution when blending hot liquids), forcing each batch through a sieve into a large bowl. (Discard solids in sieve between batches.) Whisk in cream (or cream-yogurt mixture) and salt and pepper to taste. If serving soup cold, chill, covered. If serving soup hot, reheat but do not let boil.
More about "minty green pea soup recipes"
GREEN PEA SOUP - EASY, DELICIOUS, BUDGET-FRIENDLY RECIPES.
From theclevermeal.com
5/5 (3)Total Time 20 minsCategory SoupCalories 193 per serving
- Heat the olive oil in a large pot over medium heat. Add the onion and saute' for about 5 minutes until soft and translucent.
- Add the potatoes and the vegetable broth, bring to the boil, reduce the heat, cover with a lid and cook for 10 minutes, or until the potatoes are soft.
- Then add the peas and simmer for a further 5 minutes (no longer, or you will lose the fresh flavour and beautiful colour of the peas).
- Turn off the heat, season with salt, pepper, add the fresh mint leaves, and let it cool for a few minutes.
MINTY PEA SOUP - EASY AND HEALTHY EVERYDAY RECIPES
From hintofhealthy.com
FRESH GREEN PEA SOUP WITH MINT - FROM SCRATCH RECIPES …
From savorthebest.com
VEGAN PEA SOUP - WHOLESOME VEGAN FOOD COOKED …
From avirtualvegan.com
MINTY GREEN PEA SOUP - FREE HEALTHY RECIPES, EASY …
From favehealthyrecipes.com
17 BEST PEA RECIPES & IDEAS - EASY RECIPES, HEALTHY EATING IDEAS …
From foodnetwork.com
Author By
SUPER EASY PEA AND MINT SOUP RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.3/5 (81)Total Time 40 minsCategory Side Dish, Appetizer, SoupCalories 274 per serving
EGUSI SOUP RECIPE - NYT COOKING
From cooking.nytimes.com
PEA AND MINT SOUP RECIPE - BBC - HOME
From bbc.co.uk
WHY EGUSI IS MORE THAN JUST A GREAT SOUP - THE NEW YORK TIMES
From nytimes.com
CHILLED MINTY GREEN PEA SOUP
From ingles-markets.com
MINTY GREEN PEA SOUP - RECIPELION - EVERYDAY FOOD RECIPES FOR …
From recipelion.com
ALL OUR BEST PEA RECIPES TO TRY NOW
From goodhousekeeping.com
PEA MINT SOUP - THE BLENDER GIRL - EASY HEALTHY RECIPES {VEGAN
From theblendergirl.com
MINTY PEA SOUP - HOME - THE SECRET INGREDIENT
From loseitblog.com
NIGEL SLATER’S RECIPES FOR LEMON SHERBET MOUSSE CAKE, AND …
From theguardian.com
GREEN PEA & ASPARAGUS SOUP WITH FETA, MINT & PITA CROUTONS
From onceuponachef.com
ROSIE SYKES’ BUDGET RECIPES WITH FROZEN PEAS | FOOD | THE GUARDIAN
From theguardian.com
GREEN PEA SOUP WITH FRESH MINT - STATE AGRICULTURE, RECIPES AND …
From farmflavor.com
You'll also love