Minted Peach Soup Recipes

CHILLED PEACH SOUP

Steps:

• Place white wine, peach schnapps, sugar, mint leaves, cinnamon, nutmeg, and half-and-half together in a bowl, and stir until well blended and sugar is dissolved. Add sliced peaches, and transfer to a saucepan.
• Cook over medium heat for 15 minutes, stirring frequently and reducing heat if necessary to prevent scorching cream. Remove from heat when peaches are tender. Cool to a safe temperature for blending. Process in a blender or food processor until completely smooth. Cover, and refrigerate until ready to serve. Serve chilled.

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.

MINTED PEA SOUP

Steps:

• Thinly slice the spring onions, reserving some of the green tops for garnish. Heat the butter, fry the spring onions for 1 min until slightly softened. Add the peas and stock, then bring to the boil.
• Simmer for 5 mins, then whizz half the soup in a food processor. Return to the pan with the crème fraîche. Reheat gently, taste and add pepper, and salt if it needs it. Ladle into small bowls or cups and saucers, then sprinkle with the reserved spring onion tops.

PEACH MINT SOUP

Steps:

• Heat the vegetable oil in a saucepan over medium heat. Cook the peaches in the hot oil until softened, about 5 minutes. Stir the brown sugar and vegetable broth with the peaches; continue cooking until the sugar dissolves, 10 to 15 minutes; remove from heat and allow to cool.
• Stir the coconut milk and chopped mint through the peach mixture.
• Pour the soup into a blender, cover, and puree until smooth. Pour the pureed soup into a large bowl, stir the peach yogurt thoroughly into the soup, and refrigerate until completely chilled. Top each serving with 1 tablespoon vanilla yogurt and a fresh mint leaf to serve.

COLD MINTED PEA SOUP

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.

CHAMPAGNE PEACH AND MINT SOUP

Steps:

• Combine Champagne, peaches, salt, large sprigs of mint, and white pepper in a large saucepan or deep pot. Cook for 20 minutes over medium heat to infuse flavors. Remove from heat and remove large mint sprigs. Adjust salt and white pepper, if needed. Blend with an immersion blender and chill. Serve in demitasse cups garnished with 1/2 teaspoon creme fraiche and small mint sprigs.

CHILLED PEACH SOUP

Steps:

• In a blender or food processor, combine the peaches, yogurt, lemon juice and extract; cover and process until smooth. Refrigerate until chilled. Serve with almonds and mint if desired.

CHILLED CANTALOUPE PEACH SOUP WITH GINGER & MINT

Steps:

• Remove skin and seeds from cantaloupe and dice the flesh.
• Cut peaches in half and remove stone.
• Place cantaloupe, peaches, ginger, tabasco sauce, cream cheese, and lime juice in a blender and puree until well blended.
• Strain if necessary.
• Garnish with honeydew melon and fresh mint.
• Serve in chilled bowls.

MINTED PEA SOUP

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.

MINTED PEA SOUP

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.

MINTED PEA SOUP

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.

MINTED ENGLISH PEA SOUP

Steps:

• Melt butter in a large saucepan over medium heat. Add onion, leek, and celery, and cook until soft. Add potatoes and 7 cups vegetable stock; bring to a boil. Reduce heat and simmer until potatoes are soft, 10 to 15 minutes. Remove from heat.
• Prepare an ice-water bath. Fill another large saucepan with water and bring to a boil over high heat. Add salt and return to a boil. Add peas and cook until tender, about 5 minutes. Drain and immediately transfer peas to ice-water bath to cool. Drain and add to saucepan with vegetables and stock.
• Working in batches, puree the soup in the jar of a blender or bowl of a food processor. Strain liquid twice through a fine mesh sieve into another large saucepan. Add 1 cup of heavy cream and place saucepan over low heat. Season with salt, pepper, and sugar. Tie mint together using kitchen twine and add to saucepan; let steep for 10 to 15 minutes. Remove mint and discard. If soup seems too thick, add some of the remaining vegetable stock to thin.
• In a medium bowl, whisk remaining 1/2 cup heavy cream until soft peaks form. Gently fold into the warmed soup. Serve immediately.

MINTED SWEET PEA AND SPINACH SOUP

Steps:

• Melt the butter in a pot.
• Add the chopped onions, cover, and cook over low heat until tender and lightly colored, about 25 minutes.
• Meanwhile, drain the spinach and squeeze out excess liquid.
• Pour the stock into the pot, stir in the peas and spinach, and bring to a boil.
• Reduce heat and simmer, partially covered, until peas are tender, about 20 minutes.
• Pull the mint leaves from their stems; there should be 2 cups loosely packed leaves.
• Rinse thoroughly and pat dry.
• When peas are tender, add mint to the pot, cover, and simmer for another 5 minutes.
• Pour the soup through a strainer, reserving liquid, and transfer the solids to the bowl of a food processor fitted with a steel blade, or use a food mill fitted with the medium disc (or just use the handy dandy blender).
• Add 1 cup of the cooking stock and process until smooth.
• Return pureed soup to the pot.
• Add the heavy cream and additional cooking liquid, aboout 1 cup, until the soup is of the desired consistency.
• Season to taste with salt and pepper, simmer briefly to heat through, and serve immediately.

MINTED PEACH SOUP

Steps:

• Dice about 2 cups of the peaches and set aside. Place the rest in a food processor with the nectar. Process until smoothly pureed, then transfer to a serving container.
• Stir in the rice milk, creamer, vanilla, and spices.
• In a cup, steep the fresh mint leaves or mint tea in about 1/2 cup boiling water for 10 to 15 minutes. Remove the leaves or tea bag and stir the infusion into the serving container.
• Stir in the reserved peaches and add syrup to taste. Refrigerate for an hour or two to allow the flavors to blend. Before serving, stir the soup and adjust the consistency with more nectar if too dense.
• Per serving:
• Calories: 163
• Total fat: 3g
• Protein: 2g
• Fiber: 4g
• Carbohydrate: 37g
• Cholesterol: 0mg
• Sodium: 27mg