Cold Minted Pea And Buttermilk Soup Recipes

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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

PEA & MINT SOUP



Pea & mint soup image

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

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

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

CHILLED PEA-MINT SOUP



Chilled Pea-Mint Soup image

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

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

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

COLD MINTED PEA AND BUTTERMILK SOUP



Cold Minted Pea and Buttermilk Soup image

Categories     Soup/Stew     Milk/Cream     Food Processor     Quick & Easy     Lunch     Mint     Pea     Summer     Chill     Gourmet

Yield Makes about 2 1/2 cups, serving 2

Number Of Ingredients 4

a 10-ounce package frozen peas
2/3 cup chicken broth
2 tablespoons chopped fresh mint leaves
1 cup buttermilk

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.

COLD MINTED PEA SOUP



Cold Minted Pea Soup image

Provided by Food Network

Time 1h15m

Yield 4 servings

Number Of Ingredients 10

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

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.

CHILLED PEA SOUP WITH FRESH MINT



Chilled Pea Soup with Fresh Mint image

Provided by Food Network

Categories     main-dish

Time 3h50m

Yield 6 servings

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 ENGLISH PEA-MINT SOUP



Chilled English Pea-Mint Soup image

Make and share this Chilled English Pea-Mint Soup recipe from Food.com.

Provided by Wade in Indianapolis

Categories     Chowders

Time 20m

Yield 3 cups, 4 serving(s)

Number Of Ingredients 4

2 cups buttermilk (Homemade, if possible)
4 cups peas, shelled
1 pinch salt
3 tablespoons of fresh mint

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.
  • Transfer mixture to a blender immediately with the mint leaves. Carefully blend for 60 seconds.
  • In order to preserve the vibrant color, you must cool the soup immediately. Pass through a fine sieve into a bowl that is resting inside another bowl of ice cubes and cold water. Stir continuously until it is cool - and you will notice that the soup becomes sweeter as it cools.
  • Top soup with more fresh peas as a garnish and ground pepper.

Nutrition Facts : Calories 185.3, Fat 1.5, SaturatedFat 0.7, Cholesterol 4.9, Sodium 173.5, Carbohydrate 31.2, Fiber 9.1, Sugar 15.4, Protein 12.8

MINTED PEA SOUP



Minted Pea Soup image

Provided by Barbara Kafka

Categories     easy, quick, weekday, soups and stews, appetizer

Time 30m

Yield 5 1/2 cups, serves 4 to 5

Number Of Ingredients 7

4 cups shelled fresh peas (1 1/2 pounds), or frozen peas, defrosted in a seive under warm running water
3 1/2 cups vegetarian broth (see Micro Tips) or canned chicken broth
5 teaspoons cornstarch
20 fresh mint leaves, cut across into chiffonade
1/2 cup buttermilk
1 tablespoon kosher salt
Freshly ground black pepper to taste

Steps:

  • Combine peas and 1/4 cup broth in a 2 1/2-quart souffle dish or casserole with a lid. Cover tightly with microwave plastic wrap or with lid. Cook at 100 percent power for 12 minutes in a 650- to 700-watt oven. If using frozen peas, eliminate this step and puree peas with broth as below. If using plastic, prick to release steam.
  • Remove from oven and uncover. Pass peas through a food mill fitted with a medium-size disc. Scrape mixture back into casserole.
  • Dissolve cornstarch in remaining broth and whisk into pea puree. Add mint. Cover and cook for 8 minutes. If using plastic, prick to release steam.
  • Remove from oven. Uncover and stir in remaining ingredients. Serve hot or chilled.

Nutrition Facts : @context http, Calories 115, UnsaturatedFat 0 grams, Carbohydrate 20 grams, Fat 1 gram, Fiber 5 grams, Protein 8 grams, SaturatedFat 0 grams, Sodium 810 milligrams, Sugar 7 grams

COLD CURRIED PEA AND BUTTERMILK SOUP



Cold Curried Pea and Buttermilk Soup image

Provided by Melissa Roberts

Categories     Soup/Stew     Milk/Cream     Blender     Freeze/Chill     Curry     Spinach     Pea     Summer     Shallot     Simmer     Gourmet

Yield Makes 6 servings

Number Of Ingredients 9

4 large shallots, chopped
2 tablespoons unsalted butter
1 tablespoon olive oil
2 teaspoons curry powder (preferably Madras)
3 cups reduced-sodium chicken broth
2 cups water
2 (10-ounce) packages frozen peas
1 (3/4-pound) bunch spinach, stems discarded (about 8 cups packed leaves)
1 cup well-shaken buttermilk

Steps:

  • Cook shallots in butter and oil in a heavy medium pot over medium heat, stirring, until golden, 6 to 8 minutes. Add curry powder and 3/4 teaspoon salt and cook, stirring, 1 minute. Add broth and water and bring to a simmer, then stir in peas and spinach and return to a simmer. Cook, uncovered, stirring occasionally, until vegetables are just tender, about 6 minutes.
  • Immediately purée soup in 4 batches in a blender until very smooth (use caution when blending hot liquids). Transfer to a bowl and stir in buttermilk. Quick-chill (to preserve color) by setting bowl in an ice bath and stirring until cool, then refrigerate until very cold, 1 to 2 hours. Season with salt.

CHILLED (CANNED OR FRESH) PEA AND MINT SOUP



Chilled (Canned or Fresh) Pea and Mint Soup image

Posted for Zaar World Tours: A chilled soup for those sultry summer evenings. Please note that if using frozen peas then the amount required will be half that of the fresh peas. Vegetable stock can be substituted for the chicken stock if a vegetarian version is required. Cook time INCLUDES chilling time. REGION: France.

Provided by kiwidutch

Categories     Vegetable

Time 3h30m

Yield 6 serving(s)

Number Of Ingredients 11

900 g fresh peas (2 lb) or 450 g frozen peas (1 lb)
50 g butter (2 oz) or 50 g margarine (2 oz)
1 onion, roughly chopped
570 ml milk (1 pint)
570 ml chicken stock (1 pint)
3 large mint sprigs
mint (to garnish)
1 pinch caster sugar
salt (to taste)
pepper (to taste)
150 ml single cream (5 fl oz)

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.

Nutrition Facts : Calories 329.6, Fat 16.5, SaturatedFat 9.7, Cholesterol 49.5, Sodium 248.6, Carbohydrate 32.2, Fiber 7.9, Sugar 10.9, Protein 14.5

MINTED PEA SOUP



Minted Pea Soup image

This light, fresh-tasting soup is also delicious served chilled.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 10

2 teaspoons olive oil
4 shallots, sliced
1/2 pound waxy potatoes, peeled and cut into 1-inch pieces
2 cups chicken stock, preferably homemade
1 10-ounce package frozen peas
6 ounces snow peas, trimmed and cut in half crosswise
1/2 cup fresh mint leaves, loosely packed
Salt and freshly ground pepper
2 slices white bread, cut into 1/2-inch cubes and toasted until golden brown, for croutons
1/4 cup pea shoots (optional)

Steps:

  • In a medium saucepan, heat oil over medium heat. Add shallots and saute for 2 minutes. Add potatoes and chicken stock; bring to a boil, then reduce heat and simmer for 15 minutes, or until potatoes are tender. Add frozen peas and snow peas; simmer for 3 more minutes, or until just tender and still bright green. Stir in mint leaves.
  • Remove pan from heat and allow to cool slightly. Puree in small batches in a blender or food processor until smooth. Return to saucepan and heat through. Season with salt and pepper, ladle into bowls, and sprinkle with croutons and pea shoots if desired.

Nutrition Facts : Calories 211 g, Cholesterol 1 g, Fat 3 g, Fiber 6 g, Protein 10 g, Sodium 276 g

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