Minted Sweet Pea Soup Recipes

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.

QUICK SWEET PEA SOUP

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.

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.

MINTED SWEET PEA AND SPINACH SOUP

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.

CHILLED MINTED SWEET PEA SOUP

Steps:

• In 3-quart saucepan, melt butter over medium heat. Cook onions in butter, stirring frequently, until tender. Add peas and broth; heat to simmering. Cook 10 minutes, stirring occasionally. Remove from heat; cool 20 minutes.
• In blender, place pea mixture, buttermilk, chopped mint and salt. Cover; blend on medium-high speed about 1 minute, stopping frequently to scrape sides, until smooth. Pour into large bowl. Cover; refrigerate about 1 hour or until well chilled. Garnish individual servings with crème fraîche, mint leaves and pepper.

MINTED SWEET PEA SOUP

Steps:

• Cook the peas according to the package directions, drain and set aside.
• Melt the butter in a soup pot over medium-low heat. Add the green onions and salt and cook, stirring, until just softened, 3 minutes.
• Add the lettuce and ½ cup water, cover and cook over very low heat until very soft, 5 to 7 minutes.
• Add the stock and 1 cup of water and bring to a boil. Reduce heat and simmer 5 minutes.
• Working in batches, transfer the lettuce mixture, peas and mint to the blender and process until smooth.
• Transfer to a clean pot and add the cream. Simmer 5 minutes.
• Season with more salt, if needed, and add white pepper to taste. Ladle into bowls and garnish with pea shoots.