CHILLED SUGAR SNAP PEA SOUP
We're doing this classic cold spring soup, and instead of using English peas, we're using sugar snaps which are going to save you a lot of shelling time. This is an incredibly easy soup to make, beautiful to look at, and most important of all, incredibly delicious.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 3h30m
Yield 6
Number Of Ingredients 10
Steps:
- Pour olive oil into a large pot, set over medium heat, and add leeks to hot oil. Season leeks with a pinch of salt. Cook, stirring often, until leeks are soft, 5 to 6 minutes. Pour chicken broth into leeks; bring to a boil. Season with black pepper and cayenne pepper.
- Stir peas into boiling broth mixture and add 2 mint leaves. Bring back to a boil and cook until peas are bright green and have started to soften, 5 to 6 minutes.
- Turn off heat; use a slotted spoon to transfer vegetables into a large blender, leaving liquid in pot. Pour half the liquid from the pot into the blender, place a folded towel on the blender lid, and pulse a few times to chop vegetables. Blend at high speed to puree vegetables. Add remaining liquid from pot to blender and liquefy the soup until smooth.
- Pour soup from blender into a fine mesh strainer set over a bowl and use a spatula to push soup through the strainer, leaving the tough fibrous material behind.
- Cool soup to room temperature, cover with plastic wrap, and refrigerate until thoroughly chilled, about 3 hours.
- Season cold soup with salt and adjust cayenne pepper. Ladle soup into a serving bowl. Spoon creme fraiche into a plastic squeeze bottle and squeeze the creme fraiche over the top of the soup in a loose spiral. Use a skewer to pull the spiral into flower petal shapes, starting from the middle and quickly pulling the skewer through the creme to make pointed petal shapes. Serve garnished with strips of fresh mint.
Nutrition Facts : Calories 84.4 calories, Carbohydrate 9.4 g, Cholesterol 6.7 mg, Fat 3.6 g, Fiber 2.1 g, Protein 2.8 g, SaturatedFat 0.9 g, Sodium 669.8 mg, Sugar 1.3 g
CHILLED PEA SOUP SHOOTERS
Enjoy pea soup in a whole new way! The garnish is curried crab, which will catch everyone by surprise. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Appetizers Lunch
Time 20m
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- Place the peas, broth, mint, lime juice, cumin and salt in a blender. Cover and process until smooth. Add yogurt; process until blended. Refrigerate for at least 1 hour., Meanwhile, in a small bowl, whisk the mint, lime juice, oil, curry paste and salt. Add crabmeat; toss gently to coat. Chill until serving., To serve, pour soup into shot glasses; garnish with crab mixture.
Nutrition Facts : Calories 40 calories, Fat 1g fat (0 saturated fat), Cholesterol 20mg cholesterol, Sodium 216mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
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.
COLD PEA SOUP WITH HERBED OIL SWIRL
Creamy, cold, and refreshing, this pretty green soup is the perfect way to start a warm weather dinner party.
Provided by Anna Stockwell
Categories Soup/Stew Low Fat Vegetarian Kid-Friendly Yogurt Pea Spring Summer Healthy Freeze/Chill Chill Dinner Small Plates
Yield 6 servings
Number Of Ingredients 7
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 1 1/2 teaspoons salt and 2 cups water, stir to combine, and bring to a boil. Add peas and cook, stirring occasionally, until just tender, about 2 minutes.
- Remove pot from heat and stir in yogurt. Purée soup in a blender or in the pot using an immersion blender, thinning with water if soup is too thick, until smooth. Season with salt and pepper and let cool to room temperature. Transfer to a resealable container, cover, and chill at least 2 hours or up to overnight.
- Divide soup among bowls and top each with a swirl of Herbed Olive Oil.
- Do Ahead
- The soup can be made and chilled for up to 2 days.
MEXICAN COLD PEA SOUP
This is a recipe my stepfather has been making for years. He learned it while living in Mexico. It is delicious and is best when you let it sit overnight.
Provided by STUUUAAART
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 4h15m
Yield 6
Number Of Ingredients 11
Steps:
- Puree peas in a food processor or blender, constantly scraping down the sides. If peas are too dry, add a little of the lime juice.
- Add remaining lime juice, yogurt, olive oil, garlic, and chili powder. Blend until liquefied. Pour into a large bowl; add ice water and salt and stir to incorporate. Refrigerate until flavors combine, at least 4 to 6 hours.
- Garnish each serving with red pepper, tomato, and jalapeno.
Nutrition Facts : Calories 298.6 calories, Carbohydrate 22.4 g, Cholesterol 4.9 mg, Fat 19.9 g, Fiber 4.7 g, Protein 9.7 g, SaturatedFat 3.4 g, Sodium 2100.5 mg, Sugar 11.7 g
CHILLED PEA AND TARRAGON SOUP
Categories Soup/Stew Herb Vegetable Freeze/Chill Spring Chill Bon Appétit
Yield Serves 6
Number Of Ingredients 8
Steps:
- Melt butter in heavy medium saucepan over medium-low heat. Add onion and sauté until tender, about 8 minutes. Add flour and stir 2 minutes. Gradually mix in broth. Add peas and chopped tarragon. Simmer until peas are very tender, about 15 minutes. Drain peas, reserving broth. Puree peas in processor. Add 1/2 cup broth and puree until smooth. Gradually blend in remaining broth. Transfer to medium bowl and refrigerate until well chilled. (Can be made 1 day ahead.)
- Season soup to taste with salt and pepper. Ladle into bowls. Garnish each with small amount of crème fraîche and tarragon leaves and serve.
CHILLED FRESH PEA AND BUTTERMILK SOUP
Green peas shine in a soup that gets tang from buttermilk, depth from vermouth, and body from a Yukon Gold potato. Delicate pea tendrils are a fitting garnish, but optional.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield 1 cup
Number Of Ingredients 10
Steps:
- Melt butter in a medium saucepan over medium heat. Add leek, and cook until softened, about4 minutes. Stir in potato and dry vermouth, and reduce slightly, about 2 minutes. Add chicken stock and water. Bring to a boil. Reduce heat, cover, and simmer until potatoes are tender, 7 to 8 minutes.
- Bring to a boil. Add peas. Cover, and cook just untilpeas are tender and bright green, about 2 minutes. Filling a blender halfway and covering with a kitchentowel, puree soup in batches. Strain through a coarse sieve into a large bowl; discard solids. Stir in buttermilk, and season with salt and pepper. Chill soup for at least 3 hours or up to overnight.Garnish each serving with pea tendrils if desired.
Nutrition Facts : Calories 149 g, Fat 4 g, Protein 7 g
CHILLED PEA-MINT SOUP
Buttermilk-simmered peas, plenty of mint, a touch of salt: That's it. The chef Daniel Patterson brought the recipe to The Times in 2007. It benefits mightily not just from the use of fresh peas, but from real, homemade buttermilk as well, "nothing like the cultured, processed stuff that goes by the same name," he wrote. This is true, as it happens, but luckily fresh buttermilk can increasingly be found at farmer's markets and in specialty markets. Top the chilled soup with a few peas and a grind or two of fresh black pepper.
Provided by Daniel Patterson
Categories soups and stews, appetizer
Time 15m
Yield Serves 4
Number Of Ingredients 5
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.
Nutrition Facts : @context http, Calories 50, UnsaturatedFat 0 grams, Carbohydrate 6 grams, Fat 1 gram, Fiber 0 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 287 milligrams, Sugar 6 grams
More about "chilled pea soup recipes"
CHILLED PEA SOUP - BOWL ME OVER
From bowl-me-over.com
4.9/5 (8)Total Time 15 minsCategory Lunch or DinnerCalories 95 per serving
- Next add this mixture to the blender. Add one 10 oz. package of frozen peas and two cups of chicken stock. (I used chicken, but you can just as easily use vegetable stock and it would be vegan).
CHILLED PEA SOUP RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
5/5 (2)Total Time 10 hrs 15 minsCategory Soup RecipesCalories 123 per serving
- Heat a glug of oil in a large saucepan over a medium heat. Add the spring onions and cook for 8 minutes, then add the garlic and cook for 2 minutes more. Stir in the peas, then pour over the hot stock, season with salt and pepper and simmer for 5 minutes.
- Meanwhile, roughly chop most of the basil and most of the salad leaves. After the soup has been cooking for 5 minutes, add the chopped leaves to the pan. Bring back to a simmer and cook for a further 2 minutes.
- Remove from the heat and, using a stick blender, whizz until smooth. Stir in most of the yogurt, then put in an airtight container and chill for at least 4 hours (see Make Ahead).
- Once chilled, season to taste and divide among 4 bowls. Top with the remaining yogurt, basil, salad leaves and a drizzle of olive oil to serve.
15 MINUTE PEA SOUP (WITH FROZEN OR FRESH PEAS) - THE …
From theendlessmeal.com
4.8/5 (55)Total Time 15 minsCategory SoupCalories 232 per serving
- Melt the butter in a large pot over medium-high heat. Add the onion and garlic and cook until the onion is transparent, about 3 minutes.
- Add the peas, spinach, stock, and thyme and bring nearly to a simmer. (If you are using fresh peas, simmer for 5 minutes.)
- Blend the soup with an immersion blender or in 2 batches in a regular blender. Return the soup to the heat and warm through. If using, add the yogurt then season to taste with salt.
CHILLED SPRING PEA SOUP RECIPE - DANIEL BOULUD - FOOD
From foodandwine.com
4/5 Total Time 45 mins
COLD MINTED PEA SOUP RECIPE | JAMES BEARD FOUNDATION
From jamesbeard.org
SUMMER PEA SOUP RECIPE - SIMPLY RECIPES
From simplyrecipes.com
COLD PEA SOUP RECIPE | YUMMLY
From yummly.com
PEA & MISO SOUP RECIPE | STUFF.CO.NZ
From stuff.co.nz
COLD PEA SOUP WITH HERBED OIL SWIRL RECIPE | EPICURIOUS
From anadifa.us.to
BROCCOLI CHEDDAR SOUP RECIPE | TASTES OF LIZZY T
From tastesoflizzyt.com
COLD GREEN PEA SOUP RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
FRESH PEA GAZPACHO - CHILLED PEA SOUP SHOOTERS - A TASTE FOR TRAVEL
From atastefortravel.ca
CHILLED PEA AND MINT SOUP RECIPE - BBC FOOD
From bbc.co.uk
CHILLED SOUP RECIPES - BBC FOOD
From bbc.co.uk
PEA SOUP RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
12 CHILLED SOUP RECIPES FOR SPRING — BRIT + CO - BRIT + CO
From brit.co
SPLIT PEA SOUP - MELISSASSOUTHERNSTYLEKITCHEN.COM
From melissassouthernstylekitchen.com
SOUP WITH POTATO | UKRAINIAN RECIPES
From ukrainian-recipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love