Chilled Green Pea Soup With Mint And Avocado Recipes

Steps:

• 1. Gather your ingredients.
• 2. Place the stock in a saucepan and bring up to a lite simmer.
• 3. Chef's Note: In most cases, you want to avoid adding cold ingredients to cooked ingredients; such as a cold stock to the hot veggies. It can do strange things to the taste of your final product.
• 4. Place the butter (or olive oil) in a large pot over medium heat.
• 5. Add the onion and the celery, and stir with a wooden spoon until the veggies are softened, about 8 to 10 minutes.
• 6. Chef's Note: Do not let them brown or burn.
• 7. Add two cups of the chicken stock, and bring the mixture to a boil.
• 8. Add the peas, and then immediately reduce the pot to a lite simmer.
• 9. Allow the pot to lightly simmer for about 5 minutes.
• 10. Remove from the heat, and add the remainder of the ingredients with the exception of the crème fraîche, salt, and pepper.
• 11. Purée the soup in a blender, and then season with the salt and pepper, to taste.
• 12. Chef's Tip: Have some additional stock on hand, just in case the soup is too thick.
• 13. Use a fine mesh strainer to strain the soup.
• 14. Cover and place in the refrigerator overnight.
• 15. Serve cool, with a dollop of crème fraîche. Enjoy.
• 16. Keep the faith, and keep cooking

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.

Steps:

• In a large saucepan, cook the leek in the butter over moderate heat for 3 minutes, or until softened. Add the broth, peas and seasonings and simmer, covered, for 25 minutes, or until the peas are very tender. In a food processor, blend the mixture in batches until combined well. Let it cool. Chill the soup, covered, for at least 2 hours. Before serving, stir in cream and fresh mint. Garnish with mint sprigs. Correct the seasoning.

Steps:

• In a medium saucepan, bring the buttermilk to a simmer and add 4 cups of peas and a large pinch of salt. Simmer for 1 to 2 minutes over medium heat, stirring often so that the buttermilk does not boil over. The peas should not be fully cooked and still have a slight bite to them.
• Transfer the peas and liquid immediately to a blender with the mint leaves and, starting on low speed, carefully blend (holding the lid on firmly with a dishcloth), working up to high speed for 60 seconds.
• In order to preserve the vibrant color and flavor of the peas, the soup must be cooled immediately. Pass through a fine-mesh sieve into a bowl, then rest the bowl inside a larger bowl full of ice water. Stir continuously until cool, tasting occasionally; you will notice that the soup becomes sweeter as it cools. Adjust seasoning with salt and black pepper. Refrigerate until cold.
• To serve, ladle soup into bowls and top with fresh peas and freshly ground black pepper.

Steps:

• Combine first 7 ingredients in processor. Add 4 tablespoons mint; blend until smooth. Transfer to large bowl. Gradually whisk in 3 cups broth. Season soup to taste with salt and pepper. Cover; chill until cold, about 2 hours. (Can be made 6 hours ahead. Keep chilled. Thin with more broth by 1/4 cupfuls, if desired. Rewhisk before serving.)
• Ladle soup into bowls. Garnish with diced tomatoes and remaining 2 tablespoons mint.