Fresh Pea Soup With Mint Recipes

GREEN PEA AND MINT SOUP

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.

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.

BAREFOOT CONTESSA'S 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 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.

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.

FRESH PEA AND MINT SOUP

Steps:

• Heat oil in heavy large pot over medium heat. Add shallots and garlic. Sauté until tender, about 7 minutes. Add peas and stir 1 minute. Add 5 1/2 cups broth and bring to simmer. Cook until peas are very tender, about 8 minutes. Cool 15 minutes. Puree soup and 1/4 cup chopped mint in batches in blender until smooth. Return to same pot; thin with more broth by 1/4 cupfuls, if desired. DO AHEAD: Can be made 1 day ahead. Cool, cover, and chill.
• Rewarm soup over medium-low heat. Season to taste with salt and pepper. Ladle into bowls; garnish with additional mint.
• What to drink:
• A bottle of bubbly is the perfect way to begin this special meal. It's also a great pairing for the soup. We like the crisp acidity and long finish of the Champagne Henriot NV Brut Souverain ($35, France).

FRESH PEA SOUP WITH SHRIMP, BASIL AND MINT

Steps:

• To make the soup, saute the onion in the butter. Add the peas, toss and season. Add the broth and simmer for 40 minutes. The peas should be barely tender. Cool. Add the cream and pass through a food mill. Adjust the texture with more chicken broth (or with milk) if necessary and adjust the seasoning. Stir in the mint and refrigerate for at least 2 hours.
• To make the shrimp, toss all the ingredients together to combine well. Adjust the seasoning with salt and chili oil. Refrigerate for 1 hour.
• To serve, ladle the soup into 6 bowls with a mound of the shrimp mixture in the center of each.

FRESH PEA SOUP

Steps:

• Melt the butter in a heavy-bottomed saucepan over medium heat. Cook the shallots until soft and translucent, about 3 minutes. Pour in the water and peas, season to taste with salt and pepper. Increase the heat to medium-high, bring to a boil, then reduce heat to low, cover, and simmer until the peas are tender, 12 to 18 minutes.
• Puree the peas in a blender or food processor in batches. Strain back into the saucepan, stir in the cream if using, and reheat. Season to taste with salt and pepper before serving.

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).

FRESH PEA SOUP WITH MINT

Steps:

• In a large pot or dutch oven heat oil over medium-high heat. Add scallions, celery, and onions, stir until vegetables are wilted, approximately 5 minutes.
• Add broth and bring mixture to a boil. Reduce heat and add peas, simmer for 10 minutes.
• Remove from heat and carefully transfer to bowl of food processor or blender, do this in batches if necessary. Add mint, season to taste with salt and black pepper and puree until smooth. Chill for 1 hour and serve with yogurt in center and garnished with mint leaves and a peapod if desired.

FRESH PEA SOUP

Steps:

• Shuck the peas. In a large saucepan over medium heat, melt the butter. Add the onion and sauté until soft, 5 to 6 minutes. Try not to let it brown. Add the stock and salt, raise the heat, and bring the pot to a boil. Add the peas, cover, and return the pot to a boil. Lower the heat and simmer the peas until just cooked through, 2 to 5 minutes. depending on size. Transfer the peas and some of the liquid to a blender and purée until smooth. Add the remaining liquid and blend again. Pass through a coarse strainer or food mill. Serve warm, topping each bowl with 1 tsp. of the crème fraîche and 1/2 tsp. of the chopped mint.