Chilled Pea Soup With Frozen Mint Malt Vinegar Recipes

CHILLED PEA SOUP WITH FROZEN MINT & MALT VINEGAR

Steps:

• First, make the ice cubes. Bring 75ml water, the malt vinegar and sugar to the boil. Add the mint leaves and set aside to steep for 10 mins. Strain into a jug, then pour into 12 holes of an ice cube tray and freeze until solid.
• In a heavy-based saucepan, heat the butter until foaming, add the bacon and fry until crispy. Remove using a slotted spoon and set aside. Add the onion to the pan and cook until soft, about 10 mins. Add the sugar and 400ml water, bring to the boil, then add the frozen peas and mint. Bring back to the boil for 1 min, then remove from the heat and leave to cool a little. Pour the soup into a blender and blend until smooth. Pass through a fine sieve into a bowl (see tip below). Taste and season, then cover with cling film and chill until ready to serve.
• Chop the crispy bacon into small bits. To serve, mix the bacon with the fresh peas and rapeseed oil in a bowl. Ladle the soup into your dishes and add the ice cubes (if you like, you can crush them a bit too). Top with the bacon and peas, and scatter over a few mint leaves.

MINTY PEA SOUP

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.

CHILLED MINTED SWEET PEA SOUP

Steps:

• In 3-quart saucepan, melt butter over medium heat. Cook onions in butter, stirring frequently, until tender. Add peas and broth; heat to simmering. Cook 10 minutes, stirring occasionally. Remove from heat; cool 20 minutes.
• In blender, place pea mixture, buttermilk, chopped mint and salt. Cover; blend on medium-high speed about 1 minute, stopping frequently to scrape sides, until smooth. Pour into large bowl. Cover; refrigerate about 1 hour or until well chilled. Garnish individual servings with crème fraîche, mint leaves and pepper.

CHILLED PEA-MINT SOUP

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.

CHILLED PEA SOUP

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.

CHILLED PEA SOUP WITH FRESH MINT

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 PEA SOUP WITH FRESH MINT

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.

COLD MINTED PEA AND BUTTERMILK SOUP

Steps:

• In a small saucepan simmer the peas in the broth, covered, for 10 minutes. Transfer the mixture to a blender, add the mint and the buttermilk, and purée the mixture until it is smooth. Transfer the soup to a bowl set in a larger bowl of ice and cold water and chill it, stirring occasionally, for 10 minutes, or until it is cold.

CHILLED (CANNED OR FRESH) PEA AND MINT SOUP

Steps:

• Shell the fresh peas.
• Melt butter in a saucepan and gently saute the onion until it is soft but not brown.
• Remove the onion mixture from the heat and mix in the milk, stock, peas, 2-3 mint sprigs, sugar, salt and pepper. Bring to the boil, Stirring regularly (if using frozen peas add them now, straight from frozen, no need to thaw them first).
• Simmer, covered for about 30 minutes or until the peas are really tender. Let it cool just a little bit, then purée the mixture using a food processor , blender or by rubbing though a fine sieve.
• Add fresh cream to the purée, mix well and then chill for 2 hours.
• Serve chilled, garnished with sprigs of fresh mint.