Chilled Pea And Pea Shoot Soup With Shrimp Recipes

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CHILLED PEA SOUP



Chilled Pea Soup image

Anna Russell of Peterborough, Ontario uses convenient frozen peas to blend together this fresh-tasting soup flecked with dill. "Serve it as a first course for a summer meal or with a tossed green salad and Fresh rolls for a main course!

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 10

1 medium sweet onion, chopped
3 garlic cloves, minced
1 tablespoon olive oil
3 cups frozen peas, thawed
2 cups chicken broth
2 tablespoons lemon juice
1 tablespoon snipped fresh dill or 1 teaspoon dill weed
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup plain yogurt

Steps:

  • In a large saucepan, saute onion and garlic in oil until tender. Remove from the heat. Stir in the peas, broth, lemon juice, dill, salt and pepper. Place half of the mixture at a time in a blender; cover and process until pureed. Return all to the blender. Add yogurt; puree until smooth. Cover and refrigerate for at least 1 hour.

Nutrition Facts : Calories 160 calories, Fat 5g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 897mg sodium, Carbohydrate 22g carbohydrate (10g sugars, Fiber 6g fiber), Protein 8g protein.

CHILLED PEA SOUP SHOOTERS



Chilled Pea Soup Shooters image

Enjoy pea soup in a whole new way! The garnish is curried crab, which will catch everyone by surprise. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Appetizers     Lunch

Time 20m

Yield 2 dozen.

Number Of Ingredients 14

1 package (16 ounces) frozen peas, thawed
1 cup chicken broth
1/4 cup minced fresh mint
1 tablespoon lime juice
1 teaspoon ground cumin
1/4 teaspoon salt
1-1/2 cups plain yogurt
CURRIED CRAB:
2 tablespoons minced fresh mint
4 teaspoons lime juice
4 teaspoons canola oil
2 teaspoons red curry paste
1/8 teaspoon salt
1 cup lump crabmeat, drained

Steps:

  • Place the peas, broth, mint, lime juice, cumin and salt in a blender. Cover and process until smooth. Add yogurt; process until blended. Refrigerate for at least 1 hour., Meanwhile, in a small bowl, whisk the mint, lime juice, oil, curry paste and salt. Add crabmeat; toss gently to coat. Chill until serving., To serve, pour soup into shot glasses; garnish with crab mixture.

Nutrition Facts : Calories 40 calories, Fat 1g fat (0 saturated fat), Cholesterol 20mg cholesterol, Sodium 216mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

CHILLED SORREL-AND-PEA SOUP



Chilled Sorrel-and-Pea Soup image

Provided by Molly O'Neill

Categories     soups and stews, appetizer

Time 4h45m

Yield Four to six first-course servings

Number Of Ingredients 11

3 1/2 cups water
3 tablespoons uncooked white rice
1 tablespoon vegetable oil
1 medium onion, peeled and coarsely chopped
2 pounds fresh peas, shelled (2 cups)
2 teaspoons sugar
1 1/2 teaspoons kosher salt, plus more to taste
3/4 pound fresh sorrel, rinsed and stemmed
1/2 to 1 cup buttermilk
1/4 to 1/2 cup heavy cream
Freshly ground white pepper to taste

Steps:

  • Combine 3 cups of water and the rice in a pot; simmer, covered, until very soft, about 20 minutes. Meanwhile, heat the oil in a saucepan over low heat, add the onion and cook until slightly soft. Add the peas and toss for 1 minute. Add the rice with its cooking liquid, the sugar and salt.
  • Simmer, covered, until tender, about 8 to 10 minutes. Pass the soup through the medium disk of a food mill.
  • Slice the sorrel into slivers. Reserve a handful for garnish and place the rest in a nonaluminum pot with the remaining 1/2 cup water. Stir over moderate heat until "melted."
  • Add the sorrel to the puree and press the mixture through a fine sieve. Add 1/2 cup buttermilk and 1/4 cup cream. Adjust seasoning with salt and white pepper.
  • Refrigerate at least 4 hours. To serve, add buttermilk and cream to taste and check seasoning. Ladle the soup into bowls, garnish with the remaining sorrel and serve.

Nutrition Facts : @context http, Calories 186, UnsaturatedFat 4 grams, Carbohydrate 23 grams, Fat 9 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 586 milligrams, Sugar 7 grams, TransFat 0 grams

CHILLED PEA AND PEA-SHOOT SOUP WITH SHRIMP



Chilled Pea and Pea-Shoot Soup with Shrimp image

Chilledpea-shoot soup with lemonyshrimp makes a refreshing lunch or first course.

Provided by Martha Stewart

Categories     Soup Recipes

Yield Makes 6 cups

Number Of Ingredients 10

8 ounces pea shoots
1/4 cup extra-virgin olive oil
1 medium sweet onion such as Vidalia or Walla Walla, finely chopped
1/4 cup Pernod (anise-flavored liqueur)
1 quart homemade or low-sodium store-bought chicken or vegetable stock
1 pound shelled fresh peas or thawed frozen peas
Coarse salt and freshly ground pepper
1/2 pound small shrimp (18 to 22), peeled and deveined
1 shallot, finely chopped
2 tablespoons fresh lemon juice

Steps:

  • Coarsely chop just under half of the pea shoots; set aside. Heat 2 tablespoons oil in a large saucepan over medium heat until hot but not smoking. Add onion, and cook, stirring occasionally, until tender, about 8 minutes. Add liqueur; cook until most of the liquid has evaporated, about 2 minutes. Add stock and peas, and cook until peas are tender but still bright green, about 12 minutes. Add chopped pea shoots; cook until wilted, about 2 minutes.
  • Puree mixture in a blender in batches (so blender is never more than halfway full). Season with salt and pepper. Let cool completely.
  • Meanwhile, bring a medium saucepan of water to a boil. Add shrimp; boil until pink and cooked through, 3 to 5 minutes. Drain. Refrigerate shrimp and the pea puree separately until cold, about 1 hour.
  • Chop remaining pea shoots into 1-inch pieces; stir together with shallot, lemon juice, and remaining 2 tablespoons oil in a large bowl. Add shrimp; season with salt and pepper, and toss to combine. Divide soup among bowls, and top each serving with shrimp mixture.

CHILLED PEA SOUP WITH FRESH MINT



Chilled Pea Soup with Fresh Mint image

Provided by Food Network

Categories     main-dish

Number Of Ingredients 9

1 cup leek, minced
2 tablespoons unsalted butter
3 cups hot vegetable stock
3 cups fresh peas (about 3 pounds unshelled)
1/2 teaspoon sugar
Salt to taste
1 cup heavy cream
1/2 cup fresh mint, minced, or to taste
Mint sprigs for garnish

Steps:

  • In a large saucepan, cook the leek in the butter over moderate heat for 3 minutes, or until softened. Add the broth, peas and seasonings and simmer, covered, for 25 minutes, or until the peas are very tender. In a food processor, blend the mixture in batches until combined well. Let it cool. Chill the soup, covered, for at least 2 hours. Before serving stir in cream and fresh mint. Garnish with mint sprigs. Correct the seasoning.

CHILLED SPRING PEA SOUP WITH CRAB SALAD, CREME FRAICHE, AND MINT



Chilled Spring Pea Soup with Crab Salad, Creme Fraiche, and Mint image

Provided by Michael Symon : Food Network

Time 1h5m

Yield 4 servings

Number Of Ingredients 27

Kosher salt
1/2 cup sliced shallots
1/4 cup sliced garlic
1 tablespoon toasted coriander seeds
Freshly cracked black pepper
1 Fresno chile, sliced, seeds and stem included
4 cups shelled English peas
3 to 4 cups creme fraiche, cold
1 small bunch mint, leaves picked
2 cups Jonah crabmeat, picked through for shells
1/4 cup torn mint leaves
Salt and freshly cracked black pepper
Extra-virgin olive oil, for drizzling
1/4 cup sliced scallions
2 limes, zested and juiced
2 pickled Fresno chiles, minced, recipe follows
8 snow peas, julienned
2 pounds Fresno chiles
Sherry vinegar
Sugar
Kosher salt
2 bay leaves
2 tablespoons coriander seeds
2 tablespoons black peppercorns
1 teaspoon cumin seeds
4 sprigs fresh marjoram
3 garlic cloves

Steps:

  • For the soup: Bring a large pot of water to a boil over medium heat. Add enough salt to make it taste like the ocean. Add the shallots, garlic, coriander seeds, freshly cracked black pepper, to taste, and sliced chiles, and bring back to a boil. Taste the water and season with salt, if needed. Add the English peas, bring the soup back to a boil and allow it to cook until the peas are al dente, about 30 to 45 seconds.
  • Using a strainer or spider, add the pea mixture to a blender with 2 ladlefuls of flavored liquid, the creme fraiche and the mint leaves. Puree until smooth. Pour through a wired mesh strainer into a bowl over an ice bath to cool very quickly. Continue to stir until chilled.
  • Taste for seasoning.
  • For the crab salad: To a large bowl, add the crabmeat, mint leaves, salt and pepper, to taste, a drizzle of extra-virgin olive oil, sliced scallions, lime zest, lime juice, and the chiles. Lightly toss with a fork. Do not overwork. Taste and adjust seasoning, if needed.
  • Ladle the soup into serving bowl. Top each bowl with a large spoonful of the salad. Drizzle with extra-virgin olive oil and garnish with julienned snow peas.
  • Pack the chiles into 2 (1-quart) jars and cover them with water to come within 1/2-inch of the rim. Pour the water out into a measuring cup. Note the volume, pour off half the water, and replace it with sherry vinegar. Add 2 tablespoons sugar and 2 tablespoons salt for every 3 cups liquid.
  • Pour the vinegar mixture into a nonreactive saucepan and add the bay leaves, coriander seeds, black peppercorns, cumin seeds, marjoram, and garlic. Bring to a boil over high heat, then reduce the heat and simmer for 10 minutes. Remove from the heat and let the mixture cool slightly. Pour the hot liquid into the jars to cover the peppers, and screw on the lids. Refrigerate for up to 1 month.
  • Yield: about 2 quarts

CHILLED ENGLISH PEA SOUP WITH EXTRA-VIRGIN OLIVE OIL



Chilled English Pea Soup with Extra-Virgin Olive Oil image

This soup gets all its flavor from the peas. If you can't find really sweet fresh ones, you're better off with frozen baby peas. From Food & Wine

Provided by Bev I Am

Categories     Lunch/Snacks

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 8

3 quarts water
salt
4 lbs fresh peas, shelled (4 cups shelled)
1/4 cup extra virgin olive oil, plus more for drizzling
fresh ground pepper
1 cup cubed bread
2 tablespoons unsalted butter
1 tablespoon vegetable oil

Steps:

  • FOR PEAS: Bring the water to a boil in a large saucepan.
  • Salt the water, then add the peas and bring the water back to a boil.
  • Cook over moderate heat until very tender, about 20 minutes.
  • Drain the peas, reserving the cooking liquid.
  • Set aside 1/4 cup of peas.
  • FOR SOUP: In a food processor, combine the remaining peas with 1/4 cup of the olive oil and 1/4 cup of the reserved cooking liquid and puree until smooth.
  • Work the puree through a fine sieve into a large bowl.
  • Discard the contents of the sieve.
  • Stir in about 4 cups of the cooking liquid and season with salt and pepper; add more cooking liquid if necessary to make a nice, creamy soup.
  • Refrigerate the soup until cold, at least 2 hours.
  • FOR CROUTONS: In a large skillet, melt the butter in the vegetable oil.
  • Add the diced bread and brown the cubes on all sides over moderately high heat, 3 to 5 minutes.
  • Drain the croutons on paper towels.
  • TO SERVE: Ladle the cold soup into bowls and garnish each with a few of the croutons and reserved peas.
  • Drizzle with olive oil, sprinkle with pepper and serve.
  • MAKE AHEAD: The soup can be prepared through Step 2 and refrigerated for up to 1 day.
  • The croutons can be stored in an airtight container for up to 3 days.

CHILLED FRESH PEA AND BUTTERMILK SOUP



Chilled Fresh Pea and Buttermilk Soup image

Green peas shine in a soup that gets tang from buttermilk, depth from vermouth, and body from a Yukon Gold potato. Delicate pea tendrils are a fitting garnish, but optional.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield 1 cup

Number Of Ingredients 10

2 tablespoons unsalted butter
1 cup thinly sliced leek (pale-green parts only, rinsed well)
1 medium Yukon Gold potato, peeled and cut into 1/2-inch pieces
1/4 cup dry vermouth
2 cups low-sodium chicken stock
2 cups water
1 pound shelled fresh or thawed frozen peas (3 cups)
3/4 cup low-fat buttermilk
Salt and pepper
Pea tendrils, for garnish

Steps:

  • Melt butter in a medium saucepan over medium heat. Add leek, and cook until softened, about4 minutes. Stir in potato and dry vermouth, and reduce slightly, about 2 minutes. Add chicken stock and water. Bring to a boil. Reduce heat, cover, and simmer until potatoes are tender, 7 to 8 minutes.
  • Bring to a boil. Add peas. Cover, and cook just untilpeas are tender and bright green, about 2 minutes. Filling a blender halfway and covering with a kitchentowel, puree soup in batches. Strain through a coarse sieve into a large bowl; discard solids. Stir in buttermilk, and season with salt and pepper. Chill soup for at least 3 hours or up to overnight.Garnish each serving with pea tendrils if desired.

Nutrition Facts : Calories 149 g, Fat 4 g, Protein 7 g

CHILLED SUGAR SNAP PEA SOUP



Chilled Sugar Snap Pea Soup image

We're doing this classic cold spring soup, and instead of using English peas, we're using sugar snaps which are going to save you a lot of shelling time. This is an incredibly easy soup to make, beautiful to look at, and most important of all, incredibly delicious.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 3h30m

Yield 6

Number Of Ingredients 10

1 tablespoon olive oil
1 cup leeks - halved lengthwise and chopped
1 pinch salt
4 cups chicken broth
ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 pound sugar snap peas, ends and strings removed
2 fresh mint leaves
1 tablespoon creme fraiche
2 fresh mint leaves, cut into very fine strips

Steps:

  • Pour olive oil into a large pot, set over medium heat, and add leeks to hot oil. Season leeks with a pinch of salt. Cook, stirring often, until leeks are soft, 5 to 6 minutes. Pour chicken broth into leeks; bring to a boil. Season with black pepper and cayenne pepper.
  • Stir peas into boiling broth mixture and add 2 mint leaves. Bring back to a boil and cook until peas are bright green and have started to soften, 5 to 6 minutes.
  • Turn off heat; use a slotted spoon to transfer vegetables into a large blender, leaving liquid in pot. Pour half the liquid from the pot into the blender, place a folded towel on the blender lid, and pulse a few times to chop vegetables. Blend at high speed to puree vegetables. Add remaining liquid from pot to blender and liquefy the soup until smooth.
  • Pour soup from blender into a fine mesh strainer set over a bowl and use a spatula to push soup through the strainer, leaving the tough fibrous material behind.
  • Cool soup to room temperature, cover with plastic wrap, and refrigerate until thoroughly chilled, about 3 hours.
  • Season cold soup with salt and adjust cayenne pepper. Ladle soup into a serving bowl. Spoon creme fraiche into a plastic squeeze bottle and squeeze the creme fraiche over the top of the soup in a loose spiral. Use a skewer to pull the spiral into flower petal shapes, starting from the middle and quickly pulling the skewer through the creme to make pointed petal shapes. Serve garnished with strips of fresh mint.

Nutrition Facts : Calories 84.4 calories, Carbohydrate 9.4 g, Cholesterol 6.7 mg, Fat 3.6 g, Fiber 2.1 g, Protein 2.8 g, SaturatedFat 0.9 g, Sodium 669.8 mg, Sugar 1.3 g

CHILLED CURRIED PEA SOUP



Chilled Curried Pea Soup image

Provided by Barbara Kafka

Categories     lunch, soups and stews, appetizer, side dish

Time 1h20m

Yield Four servings

Number Of Ingredients 8

1 medium onion, peeled and coarsely chopped, about 1 cup
1 1/2 tablespoons curry powder
1 tablespoon vegetable oil
1 1/4 pounds fresh shelled peas or 2 10-ounce packages frozen peas, thawed
3 cups meat broth (see recipe)
1/2 cup plain low-fat yogurt
2 teaspoons fresh lime juice
Kosher salt and freshly ground pepper to taste

Steps:

  • Combine the onion, curry powder and oil in a two-and-one-half-quart souffle dish or casserole with a tightly fitting lid. Cover and cook at 100 percent power in a 650- to 700-watt oven for three minutes.
  • Remove and uncover. Stir in the peas and broth. Cover and cook at 100 percent power for five minutes.
  • Remove and uncover. Pass through a food mill fitted with a fine blade to remove the skins. Discard the pulp, transfer the soup to a blender or food processor and puree until smooth. Return the soup to the souffle dish and refrigerate at least an hour, until chilled.
  • Just before serving, stir in the yogurt and lime juice. Season with salt and pepper.

Nutrition Facts : @context http, Calories 183, UnsaturatedFat 4 grams, Carbohydrate 27 grams, Fat 5 grams, Fiber 8 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 883 milligrams, Sugar 11 grams, TransFat 0 grams

CHILLED PEA AND SPINACH SOUP



Chilled Pea and Spinach Soup image

Categories     Soup/Stew     Freeze/Chill     Quick & Easy     High Fiber     Spinach     Pea     Spring     Summer     Chill     Gourmet

Yield Serves 2

Number Of Ingredients 9

1 pound fresh green peas, shelled (about 1 1/2 cups), or 1 1/2 cups thawed frozen
6 ounces spinach leaves (2 cups packed), washed well and spun dry
1 tablespoon sugar
1 teaspoon dried tarragon
1/2 teaspoon salt
freshly ground black pepper to taste
2 cups chicken broth
1 cup ice
2/3 cup plain yogurt

Steps:

  • In a saucepan simmer peas, spinach, sugar, tarragon, salt, and pepper in broth 15 minutes, or until peas are very tender. Purée soup in a blender until smooth and transfer to a bowl. Stir in ice and 1/2 cup yogurt, stirring until ice is melted and soup is chilled. Divide soup between 2 bowls and top with remaining yogurt.

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From stsupery.com


16 CHILLED SOUPS TO MAKE THE MOST OF SUMMER PRODUCE
2019-07-25 Andalusian Gazpacho. J. Kenji López-Alt. Let's start with the most classic of all cold summer soups, gazpacho. This recipe's ingredient list is traditional: tomatoes, cucumber, red onion, bell pepper, and white bread. It's the technique that's a little unusual.
From seriouseats.com


CHILLED PEA SOUP WITH FRESH MINT - MIDWEST LIVING
Bring to a boil. Add peas and return to a boil. Cook just until peas are tender, 2 to 3 minutes. Step 3. Remove from heat; add mint and buttermilk. Let cool slightly. Transfer mixture to a blender, working in batches as necessary, and puree until smooth.*. Cover and chill soup at least 6 hours or overnight. Serve cold.
From midwestliving.com


SPRINGTIME CHILLED PEA SOUP WITH CRISPY PROSCIUTTO
This recipe for a refreshing green Chilled Pea Soup is the culinary equivalent. The broth is simple to make ahead of time ideally the day before. Just before serving the soup prepare the prosciutto to a crispy texture and add as a garnish on top of each bowl. The result is a tasty balance of sweet, new peas and salty prosciutto in every spoonful.
From perfectlyprovence.co


SPRING PEA & BASIL SOUP - ONCE UPON A CHEF
2021-04-22 Heat the olive oil in a large pot over medium-low heat, and add the shallots. Gently cook, stirring occasionally, until soft and translucent, 8 to 10 minutes. Add the vegetable broth, peas, salt, and pepper. Bring to a boil, then reduce the heat to medium-low and cook, uncovered, for about 10 minutes.
From onceuponachef.com


COLD PEA SOUP WITH SHRIMP AND CARROT SALAD | SARA MOULTON
2014-10-02 Reduce the heat to medium, add the shrimp, and sauté until golden and just cooked through, about 3 minutes. Let cool. Toss the carrots with the lime juice, sesame oil, and salt and pepper to taste. Ladle the soup into small mason jars with screw tops and pack the shrimp, carrots and peanuts in separate carrying containers.
From saramoulton.com


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