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.
SPRING PEA SOUP
Truly a soup for the pea lover, this recipe originated with an idea in an old cookbook about eating better to live longer. Sauteed potatoes add body to an easy soup with good texture and superb pea flavor. -Denise Patterson, Bainbridge, Ohio
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 6
Steps:
- In a large saucepan, saute potatoes in butter until lightly browned. Stir in broth; bring to a boil. Reduce heat; cover and simmer until potatoes are tender, 10-15 minutes. Add peas; cook until peas are tender, 5-8 minutes. Cool slightly., In a blender, process soup in batches until smooth. Return all to the pan; heat through. Sprinkle with chives and, if desired, microgreens.
Nutrition Facts : Calories 133 calories, Fat 5g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 1012mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 3g fiber), Protein 5g protein.
SPRING PEA SOUP
Want a tasty, textured pea soup that tastes like springtime? You have to start in the freezer section of the supermarket to get the best results. I like frozen peas to build the base of the soup and then enrich it, last minute, with some fresh peas. Lots of people add bacon or Parmesan to garnish, and that's all fine to me, but I largely prefer the crunch of fresh peas or pea tops (a true sign of spring) and a dollop of sour cream. Use whatever peas are at the supermarket, sugar snap or snow peas.
Provided by Alex Guarnaschelli
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large, heavy-bottomed pot, heat the oil over medium heat. Add the scallions and a generous pinch of salt and pepper. Cook until the scallions are tender, 2 to 3 minutes, then add the peas, stock and 1 cup of water. Bring to boil, then simmer over medium heat and cook for about 5 minutes to allow the peas to soften further.
- Using a jar blender, carefully puree the soup until smooth (see Cook's Note). Pour the soup back into the pot, then add the sour cream and honey, and gently warm for 1 to 2 minutes. Taste for seasoning. Garnish the bottom of each serving bowl with the fresh pea slices and basil leaves. Ladle the soup on top and serve.
SPRING PEA SOUP WITH MINT
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!
Provided by Danielle Alex
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
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.
BAREFOOT CONTESSA'S FRESH PEA SOUP
Earlier, I had posted Recipe #285307 after watching an episode of Ina Garten's show on the FoodNetwork. Now, I have finally tried the Fresh Pea Soup from that airing and found that I love it, as well. I prepared this with frozen peas, and while the original recipe did call for mint, I didn't have any on hand and omitted it. Pea soup may make some people's heads spin, but this is so good. Pairing with the flavorful Roasted Red Pepper Sandwich would be an incredible meal.
Provided by Ms B.
Categories < 30 Mins
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
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 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.
Nutrition Facts : Calories 288.8, Fat 13.7, SaturatedFat 7.6, Cholesterol 42.1, Sodium 831.2, Carbohydrate 30.9, Fiber 7.2, Sugar 11.8, Protein 11.9
ALFRED PORTALE'S SPRING-PEA SOUP
Provided by Jonathan Reynolds
Categories soups and stews, appetizer, side dish
Time 2h
Yield 4 servings
Number Of Ingredients 15
Steps:
- To make the custard, preheat oven to 300 degrees. Rinse morels well under cold water. In a medium saucepan, bring morels, cream and truffle oil to a boil, then reduce heat and simmer until the mixture thickens, about 12 minutes.
- Purée the mixture in a blender. Whisk the purée into the yolks and stir in salt and white pepper.
- Place four lightly buttered two-ounce ramekins in a large baking dish. Pour the morel mixture into the ramekins. Add enough hot water to the baking dish to come 1/2 inch up the sides of the ramekins. Cover with foil and bake until the custards are set, 1 to 1 1/4 hours. Remove from the water bath, run a paring knife around the edges of the ramekins and turn each custard upside down into the center of a soup bowl. If not serving immediately, cool, cover with plastic wrap and refrigerate.
- In a stockpot, heat the oil over medium heat and add the onion and celery, stirring, until softened, 3 to 4 minutes. Add the stock, bring to a boil and add peas. When boiling, reduce heat and simmer for about 12 minutes, or until the peas are very tender. Remove from heat and season with salt and white pepper.
- Drain the peas, reserving the stock. Purée the vegetables in a blender, adding stock slowly. Place a large bowl in an ice bath, add the soup and stir. Season with salt, white pepper and sugar, and either serve at once or refrigerate.
- To serve, have the soup at room temperature or slightly warm. Spoon enough soup around each custard to come up 3/4 of the height of the custard. Drizzle each serving with white truffle oil and garnish with a chervil sprig.
Nutrition Facts : @context http, Calories 474, UnsaturatedFat 13 grams, Carbohydrate 44 grams, Fat 26 grams, Fiber 9 grams, Protein 17 grams, SaturatedFat 12 grams, Sodium 1160 milligrams, Sugar 20 grams, TransFat 0 grams
SPRING PEA SOUP
Fresh and Delightful - For a lovely start to your Easter dinner, simmer together chopped leeks and onion, shelled (or frozen) peas and soup stock. Add fresh mint which brings out the flavor of the peas, and evaporated milk, which gives the soup a velvety flavor. Enjoy!!
Provided by Chef mariajane
Categories < 30 Mins
Time 30m
Yield 8 cups
Number Of Ingredients 9
Steps:
- Heat oil in a large saucepan or stock pot on medium heat. Add leeks and onion and cook for 5 minutes, until tender. Add peas and stir to coat with leek mixture. Add chicken stock and bring to a boil. Cover, reduce heat, and simmer for 15 minutes. Add mint and season with salt and pepper.
- Purée soup in blender, food processor or immersion blender. Return to heat. Stir in evaporated milk. Taste and adjust seasoning if necessary.
- TIPS: To clean leeks, chop and place in a large bowl of cold water. The dirt will sink to the bottom of the bowl. lift out leeks and rinse in a strainer.
- It will take about 4 lb. of peas in the pod to yield 6 cups of shelled peas.
Nutrition Facts : Calories 201.1, Fat 4.9, SaturatedFat 1.4, Cholesterol 8.2, Sodium 784.7, Carbohydrate 29.4, Fiber 6.6, Sugar 10.4, Protein 10.8
More about "springtime pea soup recipes"
CHILLED SPRING PEA SOUP RECIPE - DANIEL BOULUD - FOOD
From foodandwine.com
4/5 Total Time 45 mins
- In a medium soup pot, cook the bacon over moderate heat until browned and crisp, about 6 minutes. Transfer the bacon to a plate. Pour off the fat in the pot.
- In the same pot, heat the olive oil. Add the celery, onion and leek and cook over moderately low heat, stirring occasionally, until softened but not browned, about 7 minutes. Add the chicken stock, 4 slices of the cooked bacon, 1 rosemary sprig and a pinch each of salt and white pepper. Simmer until the vegetables are very tender, about 15 minutes. Discard the bacon and rosemary. Using a slotted spoon, transfer the vegetables to a blender.
- Meanwhile, bring a medium saucepan of salted water to a boil. Add the sugar snaps and cook for 3 minutes. Add the frozen baby peas and the parsley and cook just until heated through, about 1 minute; drain. Add the sugar snaps, baby peas and parsley to the blender and puree until smooth, adding a few tablespoons of the broth to loosen the mixture. Transfer the soup and the remaining broth to a large bowl set in a larger bowl of ice water to cool.
- In a small saucepan, bring the heavy cream, garlic and remaining rosemary sprig to a boil. Simmer over low heat until slightly reduced, about 5 minutes. Strain the garlic cream into a bowl and let cool.
SPRING PEA & BASIL SOUP - ONCE UPON A CHEF
From onceuponachef.com
Cuisine AmericanTotal Time 35 minsCategory SoupsCalories 217 per serving
- Heat the olive oil in a large pot over medium-low heat. Add the shallots and gently cook, stirring occasionally, until soft and translucent, 8 to 10 minutes. Do not brown.
- Add the vegetable broth, peas, salt, and pepper. Bring to a boil, then reduce the heat to medium-low and cook, uncovered, for 10 minutes.
- Remove the pan from the heat, then add the basil, Parmigiano-Reggiano, and lime juice. Purée with a stick blender until smooth and creamy. Be patient; you want it as smooth as possible. (If you don’t have a stick blender, let the soup cool slightly and purée it in batches in a blender. Be sure to crack the lid or remove the center cap to allow the steam to escape and cover with a dish towel so it won't splatter.) Taste and adjust the seasoning, if necessary. Ladle the soup into bowls and serve with more basil, if desired. (Alternatively, chill the soup and serve cold.)
- Note: This soup will thicken as it cools. If necessary, add a bit of water to thin to desired consistency.
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