Pureed Spinach And Sweet Pea Soup With Fresh Mint Cream Recipes

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FRESH PEA SOUP WITH MINT



Fresh Pea Soup with Mint image

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).

FRESH PEA SOUP



Fresh Pea Soup image

This soup is known in France as Potage Saint-Germain, a name that comes from a suburb of Paris where peas used to be cultivated in market gardens. If fresh peas are not available, use frozen peas, but thaw and rinse them before use. Croutons make an excellent garnish!

Provided by Lizz C.

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

Time 17m

Yield 4

Number Of Ingredients 6

2 tablespoons butter
2 medium shallots, finely chopped
2 cups water
3 cups fresh shelled green peas
salt and pepper to taste
3 tablespoons whipping cream

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.

Nutrition Facts : Calories 195.5 calories, Carbohydrate 20.2 g, Cholesterol 30.5 mg, Fat 10.3 g, Fiber 5.7 g, Protein 6.8 g, SaturatedFat 6.3 g, Sodium 202.5 mg, Sugar 0.8 g

PEA SOUP WITH MINT CREAM



Pea Soup With Mint Cream image

Provided by Florence Fabricant

Categories     dinner, soups and stews, appetizer

Time 55m

Yield 4 servings

Number Of Ingredients 8

1/2 cup creme fraiche or sour cream
1 tablespoon chopped fresh mint
4 cups shelled fresh peas (about four pounds peas in pods)
2 cups vegetable stock or water
Salt and freshly ground black pepper
1 cup milk
1 cup heavy cream
Sprigs of mint for garnish

Steps:

  • Mix creme fraiche or sour cream with chopped mint. Let stand for 30 minutes if serving the soup hot; refrigerate if serving it cold.
  • Combine peas with stock in a medium-sized saucepan. Add salt and pepper to taste. Bring to a boil, reduce heat to medium low, cover and simmer about seven minutes or until the peas are barely tender. Remove two tablespoons of peas with slotted spoons and reserve for garnish. Continue cooking remaining peas about 10 minutes, or until very tender.
  • Transfer peas and cooking liquid to a blender or food processor. Puree until very fine. With the machine running, gradually pour in the milk. Continue to process until very smooth. Return to saucepan and simmer over low heat two minutes, stirring often.
  • Stir in heavy cream. Bring to a boil, stirring, and simmer soup to desired consistency, about five minutes. Taste and adjust seasoning. Chill or plan to reheat before serving.
  • To reheat soup, place in a saucepan over medium-low heat, stirring. Reheat reserved peas for 30 seconds in boiling water. Drain well. To serve, ladle soup into shallow bowls, spoon mint cream in the center of each serving and garnish with reserved peas and sprigs of mint.

Nutrition Facts : @context http, Calories 419, UnsaturatedFat 10 grams, Carbohydrate 27 grams, Fat 30 grams, Fiber 8 grams, Protein 12 grams, SaturatedFat 18 grams, Sodium 953 milligrams, Sugar 14 grams

MINTED SWEET PEA AND SPINACH SOUP



Minted Sweet Pea and Spinach Soup image

This rich, elegant soup is a perfect beginning for an important dinner. Try to use fresh mint! English and also French recipe.

Provided by Sharon123

Categories     European

Time 1h5m

Yield 1 1/2 quarts, 6 serving(s)

Number Of Ingredients 8

4 tablespoons sweet butter
2 cups finely chopped yellow onions
10 ounces frozen chopped spinach, defrosted
3 cups chicken stock (or vegetable stock)
10 ounces frozen peas, defrosted
1/2 bunch of fresh mint
1 cup heavy cream
salt & freshly ground black pepper, to taste

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.

QUICK PUREED PEA SOUP



Quick Pureed Pea Soup image

This brightly colored, fresh-tasting soup is one of our daughter's favorites. I puree it in the blender for just seconds, then zap a mugfull in the microwave until heated through.-Paula Zsiray, Logan, Utah

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 2 servings.

Number Of Ingredients 4

1-1/2 cups frozen peas, thawed
1-1/4 cups fat-free milk, divided
1/4 teaspoon salt, optional
1/8 teaspoon pepper

Steps:

  • Place the peas and 1/4 cup of milk in a blender; cover and process until pureed. Pour into a saucepan; add the salt if desired, pepper and remaining milk. Cook and stir for 5 minutes or until heated through.

Nutrition Facts : Calories 136 calories, Fat 1g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 185mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 5g fiber), Protein 11g protein.

SPINACH AND PEA SOUP



Spinach and Pea Soup image

This soup is delicious warm or chilled. If it's served warm, the frico bowls will soften and melt into the soup.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes about 3 cups

Number Of Ingredients 10

5 teaspoons extra-virgin olive oil
1 medium onion, finely chopped
1 garlic clove, minced
Coarse salt and freshly ground pepper
1 3/4 cups homemade or low-sodium store-bought chicken stock
1 pound fresh English peas, shelled (about 1 cup)
8 ounces spinach (curly or flat leaf), tough stems discarded (about 6 cups packed leaves)
1 1/2 teaspoons fresh lemon juice
3/4 cup tiny greens, such as micro greens or mache
Parmesan Frico Bowls

Steps:

  • Heat 4 teaspoons oil in a medium saucepan over medium-high heat. Add onion, garlic, 1/2 teaspoon salt, and a pinch of pepper. Cook, stirring, 3 minutes. Add stock, and bring to a boil.
  • Add peas, and return to a boil. Reduce heat, and simmer, stirring occasionally, until peas are tender and bright green, 2 to 3 minutes. Stir in spinach. Cover, and cook, stirring occasionally, until spinach has wilted, 2 to 3 minutes.
  • Working in 2 batches, puree pea mixture in a blender, filling no more than halfway and adding up to 2 tablespoons water to each batch to achieve desired consistency. Stir in 1 teaspoon lemon juice, 1/2 teaspoon salt, and 1/8 teaspoon pepper.
  • Divide the soup among 4 bowls. Toss greens with remaining teaspoon oil and 1/2 teaspoon lemon juice; season with salt and pepper. Divide salad among frico bowls. Float a frico bowl on top of each soup. Serve immediately.

QUICK SWEET PEA SOUP



Quick Sweet Pea Soup image

Homemade pea soup is less than 30 minutes away, with canned sweet peas, bagged spinach and chicken broth as time savers. Blending early in the preparation so the soup purees all at once in only one batch, keeps it simple too.

Provided by Del Monte

Categories     Trusted Brands: Recipes and Tips     Del Monte

Time 25m

Yield 4

Number Of Ingredients 9

2 tablespoons butter or vegetable oil
1 cup chopped onion
2 (15 ounce) cans Del Monte® Sweet Peas, drained
2 cups baby spinach
4 teaspoons fresh lemon juice
4 teaspoons fresh thyme
3 ½ cups chicken broth, divided
¼ cup heavy cream, sour cream, or plain Greek yogurt
1 tablespoon Garlic croutons

Steps:

  • Melt butter in a medium saucepan over medium-low heat. Cook onion about 10 minutes or until lightly browned and soft, stirring frequently.
  • Blend onion, peas, spinach, lemon juice, thyme and 2 cups chicken broth in a blender or food processor until very smooth. Return to same saucepan. Stir in remaining broth. Gently heat about 5 minutes, stirring occasionally.
  • Stir in cream, if desired. Heat over low heat about 1 minute. DO NOT BOIL. Garnish with garlic croutons, if desired.

Nutrition Facts : Calories 241.9 calories, Carbohydrate 28.7 g, Cholesterol 40.1 mg, Fat 11.9 g, Fiber 8 g, Protein 7.3 g, SaturatedFat 7.1 g, Sodium 1571.3 mg, Sugar 13 g

PUREED SPINACH-POTATO SOUP



Pureed Spinach-Potato Soup image

Serve this silky-smooth soup as a starter, or pair it with crusty bread for a light meal.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 25m

Number Of Ingredients 8

2 tablespoons unsalted butter
1 onion, cut into 1/2-inch pieces
3 garlic cloves, minced
1 1/2 pounds (about 5 small) Yukon gold potatoes, peeled and cut into 1/2-inch pieces
1/4 cup dry sherry or white wine
2 cans (each 15 1/2 ounces) chicken broth
2 bunches (about 1/4 pounds) spinach, tough stems removed, leaves rinsed well and dried
Coarse salt and freshly ground pepper

Steps:

  • Melt butter in a large saucepan over medium heat. Add onion, garlic, and potatoes; stir to coat. Cook, stirring, 2 minutes.
  • Pour sherry, chicken broth, and 2 cups water into pan; stir to combine. Bring to a boil. Reduce heat to medium-low; cover, and simmer until potatoes are very tender, about 15 minutes.
  • Stir spinach into pan, and cook until wilted and bright green, about 3 minutes. Remove from heat. Puree soup with an immersion blender until smooth. (Alternatively, use a regular blender, working in batches so as not to fill jar more than halfway. Return mixture to saucepan.) Season with salt and pepper, and serve.

CREAM OF GREEN PEA SOUP WITH FRESH MINT



Cream of Green Pea Soup With Fresh Mint image

Found this recipe a few years back when I was desperately trying to use up a surplus of frozen green peas. This soup recipe is perfect for a light and lazy summer meal and quick to prepare. Garnish each serving with a mint leaf if desired.

Provided by COOKGIRl

Categories     < 30 Mins

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 15

1/2 cup finely chopped yellow onion
1 cup finely minced celery & leaves
1 garlic clove, minced
1/2 tablespoon extra virgin olive oil
2 cups frozen green peas
1 cup chopped romaine lettuce or 1 cup mixed greens
1 cup chicken stock or 1 cup vegetable stock
1/2 cup milk
4 tablespoons fresh mint leaves, chopped (NOT dried)
2 tablespoons fresh parsley
salt
white pepper
1 dash freshly ground nutmeg
1/2 cup real sour cream
1/2 tablespoon butter

Steps:

  • Saute onion, celery and garlic in the olive oil for a few minutes until vegetables soften.
  • Add frozen peas, lettuce and broth. Heat until very hot but not boiling, then add milk, reduce heat and simmer covered 15 minutes.
  • After 15 minutes, transfer the soup mixture into a blender (or use an immersion blender), add the mint and parsley and process until smooth.
  • Stir in the salt and white pepper, nutmeg, sour cream and butter. Blend soup mixture well by hand. Heat through and serve with a smile.

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