Minty Pea Potato Soup Recipes

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).

MINTY PEA & POTATO SOUP

Steps:

• Heat the oil in a large saucepan, then fry the onion for 5 mins until softened. Add the potatoes and stock, then bring to the boil. Cover and simmer for 10-15 mins until tender, adding the peas 2 mins before the end of the cooking time.
• Use a slotted spoon to remove a quarter of the vegetables from the pan and set aside. Blend the remaining vegetables and stock in a food processor or using a hand blender until smooth, then stir through the reserved veg, chopped mint and some seasoning. Serve with bread on the side.

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.

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.

GLAZED PEAS AND POTATOES WITH MINT

Steps:

• Put peas in a bowl.
• Place potatoes in a pot and cover with lightly salted cold water. Bring to a boil; cook until crisp-tender, 1 to 2 minutes. Drain, pouring enough hot cooking liquid over peas to cover. Let peas stand 30 seconds, then drain and rinse peas under cold water.
• Melt butter in a large skillet over high heat. Add peas, potatoes, broth, and salt. Cook, stirring, until liquid reduces to a glaze, 5 to 7 minutes.
• Stir in parsley and mint.

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.

GREEN PEA AND POTATO SOUP

Steps:

• Heat oil in a large saucepan, add onion and garlic, cook, stirring until the onion is soft.
• Pour the chicken stock into the saucepan with the onion and garlic and bring to the boil.
• Add the potatoes, boil uncovered for 5 minutes.
• Stir in the peas, bring to the boil and cook for a further 5 minutes or until the chopped potatoes are tender.
• Blend potato and pea mixture in batches until smooth.
• Serve soup with sprinkled with parmesan cheese.

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 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.

PEA & MINT SOUP

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.