Minty Pea Soup Recipes

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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



Pea & mint soup image

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

1 bunch spring onions, trimmed and roughly chopped
1 medium potato, peeled and diced
1 garlic clove, crushed
850ml vegetable or chicken stock
900g young pea in the pod (to give about 250g/9oz shelled peas)
4tbsp chopped fresh mint
large pinch caster sugar
1 tbsp fresh lemon or lime juice
150ml buttermilk or soured cream

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



Green Pea and Mint Soup image

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

4 tablespoons butter
4 green onions, chopped
1 pound frozen or fresh green peas
2 ½ cups vegetable broth or stock
3 tablespoons chopped fresh mint leaves
2 ½ cups milk
salt and freshly ground black pepper to taste
1 pinch white sugar
½ cup light whipping cream
2 sprigs fresh mint leaves for garnish

MINTY PEA & POTATO SOUP

This vibrant soup is fresh-tasting and substantial enough to have for dinner

Provided by Good Food team

Categories     Dinner, Soup

Time 30m

Number Of Ingredients 6



Minty pea & potato soup image

Steps:

  • Heat the oil in a large saucepan, then fry the onion for 5 mins until softened. Add the potatoes and stock, then bring to the boil. Cover and simmer for 10-15 mins until tender, adding the peas 2 mins before the end of the cooking time.
  • Use a slotted spoon to remove a quarter of the vegetables from the pan and set aside. Blend the remaining vegetables and stock in a food processor or using a hand blender until smooth, then stir through the reserved veg, chopped mint and some seasoning. Serve with bread on the side.

Nutrition Facts : Calories 249 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 7 grams sugar, Protein 11 grams protein, Sodium 0.36 milligram of sodium

2 tsp vegetable oil
1 onion , chopped
800g potato , peeled and cut into small chunks
1l vegetable stock
350g frozen pea
handful mint , chopped

FRESH PEA SOUP WITH MINT

Provided by Food Network

Categories     side-dish

Number Of Ingredients 10



Fresh Pea Soup with Mint image

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).

2 tablespoons olive oil
2 medium yellow onions, peeled and diced
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 garlic cloves, minced or pureed
2 medium Yukon Gold potatoes, peeled and sliced thin
5 cups chicken stock
16 ounces frozen baby peas
1/3 cup sour cream
3 tablespoons freshly chopped mint

COLD MINTED PEA SOUP

Provided by Food Network

Time 1h15m

Yield 4 servings

Number Of Ingredients 10



Cold Minted Pea Soup image

Steps:

  • In a saucepan heat the olive oil. When hot, add the onion, cover and simmer gently for about 3 to 4 minutes or until tender. Add the lettuce and stir just until wilted. Add the 2 cups of water and peas and bring just to a boil and cook for 3 to 4 minutes. Remove from heat and season with salt and pepper. Puree through a food mill or in a food processor with the mint, then add enough ice water or cream to thin to the desired consistency. Chill until serving time. Before serving, adjust the seasoning and serve garnished with chives and yogurt if you wish.

2 tablespoons olive oil
1/4 cup finely chopped onion
2 cups finely chopped washed Boston lettuce leaves
2 cups water
1 package (10 ounces) thawed frozen tiny peas
1/4 cup (packed) washed mint leaves
2 cups ice water or heavy cream
1/4 cup snipped chives
Salt and freshly ground black pepper
Plain yogurt for garnish, optional

FRESH PEA SOUP

Provided by Ina Garten

Categories     main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 11



Fresh Pea Soup image

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.

2 tablespoons unsalted butter
2 cups chopped leeks, white and light green parts (2 leeks)
1 cup chopped yellow onion
4 cups chicken stock, preferably homemade
5 cups freshly shelled peas or 2 (10-ounce) packages frozen peas
2/3 cup chopped fresh mint leaves, loosely packed
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup creme fraiche
1/2 cup freshly chopped chives
Garlic croutons, for serving

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



Chilled Pea-Mint Soup image

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

2 cups homemade buttermilk (see note)
4 cups shelled peas, plus more for garnish
Salt
10 mint leaves
Freshly ground black pepper

EASY PEA & MINT SOUP

This chilled, no-cook dish makes a refreshing starter

Provided by Barney Desmazery

Categories     Dinner, Lunch, Snack, Soup, Supper

Time 5m

Number Of Ingredients 5



Easy pea & mint soup image

Steps:

  • Tip the frozen peas into a blender and pour over the hot water from a kettle. Leave the peas to defrost, then reserve 1 tbsp peas. Add a handful mint and the vegetable bouillon powder to the rest. Blitz until smooth, then chill. Serve, drizzled with cream and scattered with some chopped mint and the reserved peas.

450g bag frozen peas
800ml hot water (straight from the kettle)
1 tbsp vegetable bouillon powder
small handful of chopped fresh mint , to serve
cream , to serve

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



Minted Pea Soup image

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.

1 small onion
2 tablespoons unsalted butter
2 pounds frozen peas
5 cups chicken stock or low-salt broth
1 cup packed fresh mint leaves
1 cup heavy cream (or ‚ cup heavy cream mixed with 1/2 cup plain yogurt)

SPRING PEA SOUP WITH MINT

As a chef, peas have become one of my favorite spring ingredients. I love this soup because it's super easy and tasty. As the weather gets warmer, I love keeping some on hand in the fridge and serving it chilled. It's so refreshing. Hot or cold, this is the perfect spring soup!

Provided by Danielle Alex

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9



Spring Pea Soup with Mint image

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.

1 tablespoon extra-virgin olive oil
2 shallots, chopped (about 1/3 cup)
2 cloves garlic, minced
3 cups fresh English peas, shelled or frozen peas, thawed
Pinch cayenne pepper
Kosher salt and freshly ground black pepper
1 cup packed fresh spinach (about 1 1/2 ounces)
1/4 cup lightly packed fresh mint leaves, chopped
Chopped pea shoots, chopped fresh chives or whole mint leaves, for serving

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