Any tasty recipes for chilled pea and mint soup?!
Any tasty recipes for chilled pea and mint soup?
Answers:
Pea and Mint Soup
There are few combinations so sublime as peas and mint. Garnished with a blob of cream, this is a classic.
Serves 4, as a starter
Preparation time: 40 minutes
Cooking time: 15 minutes
Ingredients
Knob of butter
1 tbsp olive oil
2 fat shallots, chopped
1 stem celery, finely chopped
600ml vegetable or chicken stock
400g fresh peas (1kg in pods)
Salt and freshly ground pepper
? x 20g pack mint, leaves only, roughly chopped
4 tbsp crème fra?che, thick double cream or low-fat yogurt, to serve
Instructions
Melt the butter with the oil in a large saucepan over a medium heat. Add the shallots and celery, season, cover and sweat very gently, without colouring, for 15 minutes or until completely soft.
Add the stock and bring to a gentle simmer, then add the peas and simmer for 10 minutes until the peas are soft. Remove from the heat, add the chopped mint, and purée. Push through a sieve if you want a very smooth finish. Taste and adjust the seasoning. Serve in small bowls, hot or chilled, garnished with a swirl of cream or yogurt, a sprig of mint and lots of black pepper, accompanied by a few curls of melba toast.
This recipe was first published on Waitrose.com in June 2005.
Chilled Pea and Mint Soup - just like grandma used to make
Ingredients
1 tbsp olive oil
6 large spring onions, washed and sliced
2 cloves garlic, peeled and chopped
1 or 2 slices of bacon, chopped
18 fl oz vegetable stock
1lb 8oz shelled fresh or frozen peas
1 round lettuce, washed and chopped
large handful of freshly chopped mint
salt
freshly ground white pepper
To serve
4 tbsp lightly thickened double cream
fresh mint sprigs
1. Heat the oil in a large pan. Add the spring onions, garlic, and bacon and gently cook for 5-7 minutes or until the spring onions are soft but not brown.
2. Pour in the stock and bring to the boil. Add the peas, bring back to the boil and reduce to simmering point. Stir in the
lettuce and mint. Continue to cook for 2-3 minutes or until the peas are tender.
3. Blend the soup mixture in a hand blender until smooth. Season to taste. Pour into a large bowl and allow to cool. Cover and chill for four hours or overnight.
4. To serve, spoon the soup into chilled soup bowls. Spoon a tablespoon of the cream into the soup and top with a sprig of mint before serving.
Yield 1 cup (2 - 3 servings)
2 tablespoons butter
1 green onion, chopped
2 tablespoons celery, chopped
1/2 small garlic clove, minced
1/3 cup petite green peas, frozen
1/2 cup chicken stock or broth
6 tablespoons fresh mint chopped
1/4 cup heavy cream
salt to taste
mint sprigs for garnish
Melt butter in saucepan over medium heat, add onion, celery and garlic; sauté for 2 minutes; add peas, broth and mint. Bring to a boil, simmer 4 to 6 minutes. Puree in a blender and strain; pour into a glass container, add cream and salt; cover and chill in refrigerator. Serve chilled soup in martini glasses and garnish with mint sprigs.