ENGLISH PEA SOUP WITH MINT WITH ANDREW
Andrew Carmellini, the executive chef at Cafe Boulud, shares a recipe for English pea soup with mint.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil; add a generous amount of salt. Add peas, and cook for 5 minutes. Drain, and run under cold water to stop cooking, then drain again; set aside.
- Heat oil in a medium saucepan over medium heat. Add onions and cook, stirring frequently, until tender and translucent, but not brown, about 5 minutes. Stir in crushed red-pepper flakes and stock. Bring to a boil. Reduce to a simmer, and cook for 15 minutes.
- Place half of the cool peas in blender jar with half of the simmered broth. Cover lid with a kitchen towel, as hot liquid will expand when blended. Puree until smooth. Add half of the creme fraiche and half of the mint, and puree. Pass through a fine-mesh sieve into a clean saucepan. Repeat with remaining peas, broth, creme fraiche, and mint.
- Place saucepan over medium heat until hot. Taste, and adjust for seasoning. The soup may be cooled completely at this point and stored refrigerated in an airtight container for up to 3 days or frozen for up to one month. Bring soup to a boil before serving.
- Ladle soup into warm bowls and serve with croutons.
ENGLISH PEAS WITH MINT
Be sure to use fresh English peas, as they have a sweet, delicate flavor well worth the time-consuming effort of shelling them. If you're cooking with children, you can entrust them with the job. Their little fingers are ideal for this type of work
Provided by Russell Moore
Categories Herb Vegetable Side Quick & Easy Mint Pea Spring
Number Of Ingredients 6
Steps:
- Sauté the spring onion in two tablespoons olive oil over medium-high heat. Add the shelled peas, a pinch of salt, and enough water to barely cover. Cook over high heat for 2 minutes, then add the torn mint leaves. Continue cooking until the peas are tender, a few more minutes. Check for seasoning, and add more salt if needed.
ENGLISH PEA SOUP
Provided by Michael Boodro
Categories project, soups and stews, appetizer
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Boil 1 quart well-salted water in a large pot. Add peas; cook until tender, 5 to 10 minutes. (Go by taste rather than time.) Strain peas, saving blanching water, and place them in a bowl of ice water. Puree peas in batches with a little blanching water and pass through a fine sieve or food mill into a large saucepan. Blend, thin with a little hot water if necessary and season with salt and pepper.
- Preheat oven to 375 degrees. Cook bacon slices on a sheet pan until crisp, about 10 minutes. Remove to paper towels. Keep oven on.
- Place bread cubes on the same pan. Drizzle with 1 tablespoon olive oil; sprinkle with salt and pepper and toss to pick up bacon drippings. Bake until crispy, about 10 minutes, stirring frequently. Set aside.
- With a knife, peel and segment tangerines over a bowl to catch the juices. Set aside.
- To serve: Reheat soup over medium heat. Lightly crumble bacon into 4 soup bowls. Add croutons, tangerine segments and a little juice. Add a dollop of creme fraiche and a mint sprig. Ladle in the soup and drizzle with remaining olive oil.
Nutrition Facts : @context http, Calories 372, UnsaturatedFat 12 grams, Carbohydrate 38 grams, Fat 19 grams, Fiber 8 grams, Protein 14 grams, SaturatedFat 5 grams, Sodium 538 milligrams, Sugar 14 grams, TransFat 0 grams
MINTED ENGLISH PEA SOUP
This delicious soup recipe is courtesy of Patrick O'Connell from the Inn at Little Washington and can also be made with lobster and orange.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 11
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.
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