Minty Pea Soup

MINTY PEA SOUP



Minty Pea Soup image

Recipe From epicurious.com

Provided by Melissa Hamilton

Categories     Soup/Stew     Easter     Vegetarian     Lunch     Mint     Pea     Spring     Healthy     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 Servings

Number Of Ingredients 10

3 tablespoons unsalted butter
1 medium onion, chopped
4 cups low-sodium vegetable broth, divided
6 cups shelled fresh peas (from about 6 pounds pods) or frozen peas, thawed
1/4 cup fresh flat-leaf parsley leaves
1/4 cup fresh mint leaves
Kosher salt, freshly ground pepper
1/4 cup crème fraîche or sour cream
2 tablespoons heavy cream or water
Chopped fresh chives (for serving)

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 SOUP WITH MINT



Fresh Pea Soup with Mint image

Recipe From foodnetwork.com

Provided by Food Network

Categories     side-dish

Number Of Ingredients 10

2 tablespoons olive oil
2 medium yellow onions, peeled and diced
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 garlic cloves, minced or pureed
2 medium Yukon Gold potatoes, peeled and sliced thin
5 cups chicken stock
16 ounces frozen baby peas
1/3 cup sour cream
3 tablespoons freshly chopped 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



Minty pea & potato soup image

This vibrant soup is fresh-tasting and substantial enough to have for dinner

Recipe From bbcgoodfood.com

Provided by Good Food team

Categories     Dinner, Soup

Time 30m

Number Of Ingredients 6

2 tsp vegetable oil
1 onion , chopped
800g potato , peeled and cut into small chunks
1l vegetable stock
350g frozen pea
handful mint , chopped
Calories249 calories
Fat3 grams fat
SaturatedFat1 grams saturated fat
Carbohydrate48 grams carbohydrates
Sugar7 grams sugar
Protein11 grams protein
Sodium0.36 milligram of sodium

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.

PEA & MINT SOUP



Pea & mint soup image

A superhealthy starter or snack that's great hot or cold

Recipe From bbcgoodfood.com

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
Calories108 calories
Fat1 grams fat
SaturatedFat1 grams saturated fat
Carbohydrate17 grams carbohydrates
Sugar1.6 grams sugar
Fiber4 grams fiber
Protein8 grams protein
Sodium0.84 milligram of sodium

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.

GREEN PEA AND MINT SOUP



Green Pea and Mint Soup image

This refreshing cold soup is a celebration of spring vegetables with a generous amount of green peas and fresh mint. It is very simple to make, and it looks beautiful when served.

Recipe From allrecipes.com

Provided by dakota kelly

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h40m

Yield 4

Number Of Ingredients 10

4 tablespoons butter
4 green onions, chopped
1 pound frozen or fresh green peas
2 ½ cups vegetable broth or stock
3 tablespoons chopped fresh mint leaves
2 ½ cups milk
salt and freshly ground black pepper to taste
1 pinch white sugar
½ cup light whipping cream
2 sprigs fresh mint leaves for garnish
Calories290.8 calories
Carbohydrate27.3 g
Cholesterol42.7 mg
Fat15.3 g
Fiber5.8 g
Protein12 g
SaturatedFat9.3 g
Sodium706.7 mg
Sugar15.7 g

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.

SPRING PEA SOUP WITH MINT



Spring Pea Soup with Mint image

As a chef, peas have become one of my favorite spring ingredients. I love this soup because it's super easy and tasty. As the weather gets warmer, I love keeping some on hand in the fridge and serving it chilled. It's so refreshing. Hot or cold, this is the perfect spring soup!

Recipe From foodnetwork.com

Provided by Danielle Alex

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

1 tablespoon extra-virgin olive oil
2 shallots, chopped (about 1/3 cup)
2 cloves garlic, minced
3 cups fresh English peas, shelled or frozen peas, thawed
Pinch cayenne pepper
Kosher salt and freshly ground black pepper
1 cup packed fresh spinach (about 1 1/2 ounces)
1/4 cup lightly packed fresh mint leaves, chopped
Chopped pea shoots, chopped fresh chives or whole mint leaves, for serving

Steps:

  • Bring 2 1/2 cups of water to a boil in a small saucepan over high heat.
  • Heat the olive oil in a large saucepan over medium-high heat. Add the shallots and cook until translucent, 1 to 2 minutes. Add the garlic and cook, stirring frequently, until just before it
  • starts to brown, about 1 minute. Stir in the peas, cayenne pepper, 1 teaspoon salt and boiling water. Reduce to medium-low heat and simmer until the peas are tender, about 2 minutes.
  • Let the pea mixture cool for 5 minutes or so, then transfer it to a blender, filling only halfway. Add the spinach and mint. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth. Depending on the size of your blender you may need to blend the soup in two or three batches.
  • Return the soup to the saucepan and adjust its consistency as desired, adding room temperature water if it's too thick. Adjust the seasoning with salt and pepper to taste.
  • Serve the soup hot or place the soup in an ice bath for about 20 minutes and serve chilled. Top with pea shoots, chives or mint.

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