It can be made with yogurt instead of cream if you prefer a tarter soup with fewer calories. I used frozen peas, which I forgot to thaw so it took a few more minutes to bring it up to simmering. butter in a large saucepan, add the leeks and onion, and cook over medium-low heat for 5 to 10 minutes Once cooked, blend the soup in a food processor, blender, or … No changes. It is tasty but I went and took out my seive strainer and passed all the skins through it. We loved this soup. Stir in the fresh mint and serve. Use them if you can find them. Add the fresh mint leaves and blend for 90 sec/speed 8, very slowly increasing the speed to 8. fabulous, we've a local farm grows field peas exclusively, they're kinda tough, so I process them this way...then grow some backyard melt in mouth peas to be thrown in at the very end. Reduce heat to low and simmer 10 to 12 minutes, or until peas are tender but still bright, vivid green. I did some of the soup with emmersion blender, but found that it left soup too lumpy. Chilled pea soup with frozen mint & malt vinegar 0 ratings 0.0 out of 5 star rating Serve this silky smooth soup with flavoured ice cubes to keep it chilled - garnish with fresh peas and crispy bacon for a … This is a far cry from army-green split pea soup. At the end it made about 4 1/2 cups of perfectly pureed pea soup. I made this for Easter and served as a first course at room temperature. https://leitesculinaria.com/80644/recipes-pureed-pea-soup-with-mint.html I tried using my immersion blender but it just didn't get as smooth as I wanted so I put it in the Vitamix for a minute and it was beautiful and silky. Yum! It is also very quick to make and requires so few ingredients. Garnish the soup with pea tendrils and some fresh mint leaves. I had to puree them in the Cuisinart repeatedly to get the soup smoother. I have a Thermomix, which can blend the peas to become very smooth. I make this soup every summer with fresh herbs from the garden. Added garlic, fresh rosemary, a bit of dry sherry and garlic salt. Add onion and cook, stirring often, until softened but not browned, 6-8 minutes. Instead of the creme fraiche and cream, I put a small dollop of sour cream in the soup, with a sprig of mind. Sometimes I like to serve pea soup chilled, perhaps adding … Puree the mixture either through a food mill, with an immersion blender, or in a food processor, until smooth. Add parsley, mint, and remaining 2 cups broth to pot. Fresh pea soup tastes like (surprise!) Serve hot. Add the peas, lettuce, parsley, mint and the remaining sugar. I agree with previous reviewers who commented that an immersion blender didn't seem to puree the soup enough - even with the stick blender on high speed, the soup still had 'texture'. This is my 2nd time making this soup (for Easter dinner). Using a regular or immersion blender, puree the soup … My new Easter staple for certain. Made this recipe for Easter dinner. Chopped them up separately and let people add as they so desired. fresh peas, or frozen peas, if you’ve never had them fresh. The soup was well received by most of my Easter guests. Add broth and bring to a boil over high heat, … Not sure, but this soup is simple and delicious. Transfer approximately half of the soup to a blender. 1 tbsp coconut oil, ghee or cold-pressed olive oil 1 onion 2 cloves garlic 500 g shelled peas, about 1,5 kilo with pods (or thawed frozen peas) 1 tsp sea salt 10 sprigs fresh mint 1,5 cup / 350 ml vegetable broth or water 1,5 cup / 350 ml full-fat coconut milk We transferred the soup to a Vitamix (I suspect any blender would work) and the result was a silky smooth soup that was gorgeous green - exactly like the photo accompanying the recipe. By the way, the creme fresh would be a lovely addition, but it's not necessary. Four stars - this is a keeper. This was really interesting and delicious and super quick to make. Added a leek in with the onion, used chicken broth cause it's all I had and skipped the parsley, doubled the mint...heavenly! I'll be looking for another version to try. Add onions, salt, and pepper, and cook 5 minutes until onions have softened. The almost luminescence green comes from the dry green split peas and bolstered by the mint.This is a superbly refreshing starter that cleanses the palette ready for the main course. Cover the saucepan with a tight-fitting lid and cook on a medium boil for 10 minutes. The flavors are so delicious today, I would recommend making it in advance so the flavors can deepen. Alternatively blend into fine bits with a food processor. Much easier to make a regular pea soup. Fresh Pea, Mint & Coconut Soup Serves 4. © 2020 Discovery or its subsidiaries and affiliates. The soups flavour is taken into overdrive by using heavy cream and a few fresh mint leaves. It was delicious! My co-workders raved about it. Absolutely delicious served cold. Powered by the Parse.ly Publisher Platform (P3). Melt butter in a large saucepan over medium heat. Delicious warm or chilled, it's a springtime staple. In a large pot, heat the olive oil over medium heat. The fresh mint really puts this over the top. I used my blender, and have no pea skins at all left in my soup. The soup takes a long time to puree until smooth in the food processor. Remove pan from heat. Bring to the boil, turn down … Very pretty and tasty soup and easy to make. Remove from heat. Add the fresh mint leaves, simmer for 5 minutes, and puree the soup with an immersion blender or in a food processor. Reasons to love this pea soup recipe. Simmer until split peas are tender, about 30 minutes or more. This is such a good recipe! Peas are like the Rodney Dangerfield of legumes—they “don’t get no respect.” But they’re a real nutritional heavyweight. 2 medium Yukon Gold potatoes, peeled and sliced thin, c.1996, M.S. Like the other reviewer said, it can be served chilled as well. Mint (horteln) grows abundantly in Portugal and is widely used in savory dishes, frequently in combination with coriander (coentro). Made this yesterday and am eating it cold today. I added a bit of fresh thyme, because I had it. Yummy! Serve immediately with some fresh mint … Stir in mint, lemon juice and lemon zest. Because of all the extra work, I'm not sure I will make it again. It is easy enough for a weeknight meal, but nice enough for company. I can't imagine it being the same with frozen peas. My only changes were that I used 1/2 scallion whites and 1/2 yellow onion and also I used Mexican creme because that's what I had on hand. You can eat the soup with the skins in it. Delicious. Everyone loved this soup! I did layout out my 6 cups of frozen peas on waxed paper for several hours so they would thaw out completely before cooking. Yum! It is so lovely! Very nice soup--I made it exactly per the recipe, using frozen peas. Add 3 3/4 cups/562 grams of the fresh or frozen peas, the chopped mint leaves, and 2 3/4 cups/750 milliliters of the stock. Cooking the peas briefly retains their vibrant color, and the addition of fresh herbs keeps the finished soup looking and tasting bright. This was even better than I was expecting, despite the great reviews. It was well received. Pour water into the pan to just cover the peas. I probably used more mint than called for, but not too much. 2 cups freshly shelled green peas or 16 ounces frozen peas, thawed Mint nice! Remove from heat and carefully transfer to bowl of food processor or blender, do this in batches if necessary. Add frozen peas and another cup of broth if needed. Do it in small batches for smoothest finish. Like other reviewers, I'm only giving it 3 forks because of the pea skins that remain in the soup. Puree until smooth. Remove pot from heat. Making it again tonight. Bring to boil and simmer for another 5-10 minutes. p.s. Served 7 people. It ended up tasting pretty solemn, so I added some balsamic vinegar to pep it up which I thought improved it significantly. It lacked the beautiful bright green colour pictured in the photo, but the taste was excellent. My family loved it as well --even my 13 year old. Still it was smooth and not silky in part, I suspect, because it is not cooked long. I made the soup with the described ingredients. Stir in frozen peas along with remaining vegetable broth and return to a boil. 4 cups low-sodium vegetable broth, divided, 6 cups shelled fresh peas (from about 6 pounds pods) or frozen peas, thawed. Mangetout and mint soup. My husband doesn't eat dairy so I omitted the dairy topping and it was still wonderful. Garnish with a drizzle of extra virgin olive oil, a sprig of mint and serve the spring pea and mint soup alone, with a tasty sandwich or pair it with a nice salad. What I didn't expect is that both of my kids would taste it and demand their own bowls. I only use 1 T butter and omit the cream. Chill for 1 hour and serve with yogurt in center and garnished with mint leaves and a peapod if desired. Let it … Put the spring onions into a large pan with the potato, garlic and stock. Vegetarians will want to swap out the … Stir well and season with salt and pepper. Purée soup in a blender or with an immersion blender, thinning with water if soup is too thick, until smooth. Check consistency - if it's too thick, add a little water and blend again. Add mint and parsley. Served this at a French themed dinner club gathering of 12 people. Return puree to soup. Many people are surprised that the recipe calls for frozen peas, a convenience during the months when fresh peas are not available. This was an amazing soup. Very tasty soup, an Easter staple every year. Whisk crème fraîche and cream in a small bowl to blend. This was delicious and relatively light. Cold Split Pea Soup with Mint is a superb vegetarian soup that is as full of flavour as its colour. It's light and bright flavor makes it an ideal spring or summer soup … https://www.food.com/recipe/barefoot-contessas-fresh-pea-soup-288202 How to make vegan pea and mint soup Heat the oil in a large saucepan on low/medium heat. Place in a clean pot, stir in the cream, and rewarm gently. Ladle the soup into bowls and garnish with a fresh spring of mint or a swirl of cream, if you like. 900g fresh or frozen garden peas (about 2lbs) 400ml full-fat coconut milk (from a can) 2 teaspoons dried mint (or a large handful of fresh garden mint) … Will definitely be part of my spring chilled soup rotation, but will try it with frozen peas this winter too. If you only cook the peas for the 2 minutes and puree them immediately, the color is really bright green and gorgeous. I think diluting the soup with a bit of water might have been a good idea. Add the chicken stock, lower the heat, and simmer gently 25 minutes until potatoes are soft. It’s very refreshing, and perfect for that time of year when fresh peas start to become available. The best part was that I used some of the leftover soup as a base for a pasta sauce. To blend it, I used our vitamix on the soup setting and it was fantastic, just like the photo. This recipe originally appeared on our sister site, BetterNutrition.com. Served it w/ a goat cheese, blueberry salad. Add mint, season to taste with salt and black pepper and puree until smooth. Remove bay leaf. I can't wait to try this chilled. Add onion and 1 tsp. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. It is a lot more work to do this, but it is the only way you will get the soup without the skins. Cooking the peas briefly retains their vibrant color, and the addition of fresh mint keeps the finished soup looking and tasting bright. What is always important of course, in any recipe is taste but would have preferred it to be smoother. Yay for more than lamb or julep recipes. Straining helps but it becomes more watery and less tasty. Then I finished it off using my bullet blender which made it creamier but still had skins. Made it as is. My only regret is that I didn't have a lot of peas so I was only able to make 1/3 of the recipe. Add the potatoes and saute 5 minutes until they begin to color. I used cubes of leftover ham, added the soup and a little cream and parmesan and served this with orecchiette. Photograph: Veg Plotting I love fresh peas, so much so they rarely get to the cooking stage. Add the 4 chopped green onions, and cook until softened, but not brown. I added a little more mint than called for used plain Greek yogurt in place of the crime fraiche which added a little tang. Finely chop the shallot, mint and garlic. Place your pan over a medium heat and add the vegetable oil. Reduce the heat to very low, cover and simmer gently until the peas are tender, 5 … It can be stored in an airtight container in the refrigerator for up to 4 … It was bright green though! 107 Best Soup Recipes of 2020 (Including Plenty of Easy Soups), 36 Cold Soup Recipes to Keep You Cool This Summer, 50 Ways to Cook With Fresh, Fragrant Mint, The 12 Recipes Our Editors Are Most Excited to Cook This Month, A Healthy-ish Easter Menu to Celebrate Spring. Sir in the garlic and cook 1 minute until its aroma is released. Heat olive oil in large kettle over medium heat. I figured that was enough for my husband and I. This creamy soup is made with farmer's market-fresh spring peas, mint, and ghee for extra flavor and richness. Both my 19 month old son and picky husband loved it and kept asking for more. Substituting tarragon for the mint in the recipe will give the soup a sweeter, slightly licorice flavor. This will become a week day staple, but would be fancy enough for guests and really healthy. You want the onion to be soft and … Whereas split pea soup has a naturally savory, almost smoky flavor, with a thick, hearty texture, fresh pea soup is smoother with a touch of sweetness. Add 2-1/4 cup of the Sir in the garlic and cook 1 minute until its aroma is released. I also used frozen peas with vege broth, but only just … A blender will purée soup smoother than a food processor. Serve warm soup topped with chives, passing crème fraîche mixture alongside for spooning over. Melt butter in a large heavy pot over medium heat. salt and cook until tender and translucent, stirring often, about 5 minutes. Add the chopped onion and cook gently for 7-8 minutes. Reduce heat to medium-low. The 1/4 cup of mint called for in the recipe worked perfectly with the recommended quantity of peas. Add the potatoes and saute 5 minutes until they begin to color. We usually eat this soup warm, but it’s also delicious cold. https://www.epicurious.com/recipes/food/views/minty-pea-soup-51154900 When you add the peas, cook for 2 minutes only. I substituted lowfat sour cream and milk for the creme fresh and the water or cream. Reduce heat and add peas, simmer for 10 minutes. I did not have parsley so grabbed some cilantro from the garden, as well as mint and green onions. I used 4 cups frozen peas, 2 cups fresh and added some asparagus (also, just because I had it). Season to taste and add more mint if you like it minty! so the soup will retain a very bright green color I increased the parsley and mint to 1/3 - 1 /2 cup each. I needed to cook my fresh peas for 25 minutes though...so I would recommend to adjust the cooking time according to the state of the peas. I made it with rack of lamb that had various herbs including mint. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20). All rights reserved. It was great. Heat the olive oil over low heat in a small pot and add the mint, shallot and garlic mix. Milliken & S. Feniger, all rights reserved, Sign up for the Recipe of the Day Newsletter Privacy Policy. When hot, add in your onions, celery and potatoes, stir well, cover and allow to saute for 10-15 minutes, stirring occasionally, … This pea soup is bursting with the flavor of fresh peas, even though we usually make it with frozen peas. Add onions, salt, and pepper, and cook 5 minutes until onions have softened. Wonderful! Add peas, reduce heat, and simmer gently until tender, about 5 minutes for fresh peas, about 2 minutes for frozen. I first made this for a potluck. Melt butter in a large saucepan or Dutch oven over low heat. We had to use canned peas. Delicious, easy and healthy --what more could you ask for? Smooth, great texture no need to add extra salt and pepper at the end. Add 2 cups broth and bring to a boil. Add the chicken stock, lower the heat, and simmer gently 25 minutes until potatoes are soft. I used leeks instead of onions this time and added in fresh basil this time, as well as the parsley and . Pea soup recipe with some interesting ingredients. Fresh, fabulous flavour! It is super tasty - we serve it chilled. Served this chilled and a bit "chunky" at a dinner party for 20 last night and it was a huge hit. Add the onions and cook, stirring occasionally, until soft and translucent, 6-7 minutes. Thought it lacked a little bit of nuance to warrant 4 forks, despite the creme fraiche/cream swirl and mint/parsley emulsion. Season soup with salt and pepper. This is a far cry from army-green split pea soup. Heat olive oil in large kettle over medium heat. Add the peas and cook 3 minutes until tender but still bright green. In Portugal, this soup is often made with fresh fava beans. Whereas split pea soup has a naturally savory, almost smoky flavor, with a thick, hearty texture, fresh pea soup is smoother with a touch of sweetness. We made this tonight per recipe instructions, with one addition of some chopped celery cooked along with the onions. I had to add salt because I thought it was too bland. By the way, this soup … It was a hit but thought it needed more mint. This soup is fabulous, even with frozen peas. This wonderful spring-inspired soup highlights the fresh combination of peas and mint. The only problem I have with making soup from frozen peas is that the consistency is never smooth. Maybe it's because I used young fresh peas? Increase the heat to medium-high and bring the mixture to a boil. Peas and mint are really a classic flavor combination, so refreshing and light, with just the right balance of sweetness and tang. I used organic frozen sweet peas for our peas. I found it was too grainy after puréeing it so I strained it to get the silky texture I was looking for. Stir in the peas, vegetable stock, and 3 tablespoons of …