English Pea And Mint Soup Recipes

Steps:

• Melt butter in a large saucepan over medium heat. Add onion, leek, and celery, and cook until soft. Add potatoes and 7 cups vegetable stock; bring to a boil. Reduce heat and simmer until potatoes are soft, 10 to 15 minutes. Remove from heat.
• Prepare an ice-water bath. Fill another large saucepan with water and bring to a boil over high heat. Add salt and return to a boil. Add peas and cook until tender, about 5 minutes. Drain and immediately transfer peas to ice-water bath to cool. Drain and add to saucepan with vegetables and stock.
• Working in batches, puree the soup in the jar of a blender or bowl of a food processor. Strain liquid twice through a fine mesh sieve into another large saucepan. Add 1 cup of heavy cream and place saucepan over low heat. Season with salt, pepper, and sugar. Tie mint together using kitchen twine and add to saucepan; let steep for 10 to 15 minutes. Remove mint and discard. If soup seems too thick, add some of the remaining vegetable stock to thin.
• In a medium bowl, whisk remaining 1/2 cup heavy cream until soft peaks form. Gently fold into the warmed soup. Serve immediately.

Steps:

• Put the spring onions into a large pan with the potato, garlic and stock. Bring to the boil, turn down the heat and simmer for 15 minutes or until the potato is very soft. For the garnish, blanch 3 tbsp of the shelled peas in boiling water for 2-3 minutes, drain, put in a bowl of cold water and set aside. Add the remaining peas to the soup base and simmer for 5 minutes - no longer, or you will lose the lovely fresh flavour of the peas.
• Stir in the mint, sugar and lemon or lime juice, cool slightly then pour into a food processor or liquidiser and whizz until as smooth as you like. Stir in half the buttermilk or soured cream, taste and season with salt and pepper.
• To serve the soup cold, cool quickly, then chill - you may need to add more stock to the soup before serving as it will thicken as it cools. To serve hot, return the soup to the rinsed-out pan and reheat without boiling (to prevent the buttermilk or soured cream from curdling).
• Serve the soup in bowls, garnished with the remaining buttermilk and the drained peas.

Steps:

• Bring a large pot of water to a boil; add a generous amount of salt. Add peas, and cook for 5 minutes. Drain, and run under cold water to stop cooking, then drain again; set aside.
• Heat oil in a medium saucepan over medium heat. Add onions and cook, stirring frequently, until tender and translucent, but not brown, about 5 minutes. Stir in crushed red-pepper flakes and stock. Bring to a boil. Reduce to a simmer, and cook for 15 minutes.
• Place half of the cool peas in blender jar with half of the simmered broth. Cover lid with a kitchen towel, as hot liquid will expand when blended. Puree until smooth. Add half of the creme fraiche and half of the mint, and puree. Pass through a fine-mesh sieve into a clean saucepan. Repeat with remaining peas, broth, creme fraiche, and mint.
• Place saucepan over medium heat until hot. Taste, and adjust for seasoning. The soup may be cooled completely at this point and stored refrigerated in an airtight container for up to 3 days or frozen for up to one month. Bring soup to a boil before serving.
• Ladle soup into warm bowls and serve with croutons.

Steps:

• Pour the broth into a medium saucepan and heat until boiling.
• In a separate, large saucepan on medium heat, add 2 T. of olive oil.
• Add the prepped carrots, celery, onions and garlic and mix together. Put a lid on, slightly off center so some steam can escape. Cook this for about 10 minutes, until the carrots are tender but still holding their shape and the onions are golden.
• Add the boiling broth to the veggies.
• Add the peas.
• Stir and bring to a boil.
• Once boiling, bring the soup to a simmer. Simmer for about 10 minutes, until peas are softened.
• Take the pan off the heat and season with salt and pepper and add some mint leaves. *Jamie says to use a small bunch. I think this is a matter of personal taste, in terms of how much mint flavor you like to shine through. Start out small and increase until your taste buds are pleased! I added about half a bunch of chopped mint and thought it was enough for my tastes.
• Using an immersion blender (or blender), blend the soup until smooth. (If you are using a regular blender, do it in batches so the hot soup won't come out the top of your blender).
• Optional:.
• If you are using ham, chop it up into bite-size pieces and stir it into the blended soup.
• Heat the soup through before serving OR let it cool, store it in your fridge and eat it cold anytime you'd like!

Steps:

• Place the oil into a saucepan over a low heat, add the onions and stir, season to taste with salt and pepper, add 1/2 cup chicken stock. Slowly cook until translucent, about 2 minutes. Remove from the heat. Place the onions, peas, chicken stock in a blender for 30 seconds. Season to taste with salt and pepper and add the tarragon, chervil, and mint sprigs. Blend until silky smooth (approximately 4 minutes). Adjust the seasoning to taste. Divide the soup into 4 cups, artfully present the condiments in a separate dish. Serve immediately.

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.

Steps:

• Heat olive oil in large kettle over medium heat. Add onions, salt, and pepper, and cook 5 minutes until onions have softened. Sir in the garlic and cook 1 minute until its aroma is released. Add the potatoes and saute 5 minutes until they begin to color. Add the chicken stock, lower the heat, and simmer gently 25 minutes until potatoes are soft. Add the peas and cook 3 minutes until tender but still bright green. Puree the mixture either through a food mill, with an immersion blender, or in a food processor, until smooth. Place in a clean pot, stir in the cream, and rewarm gently. Stir in the fresh mint and serve.
• In Portugal, this soup is often made with fresh fava beans. Use them if you can find them. Mint (horteln) grows abundantly in Portugal and is widely used in savory dishes, frequently in combination with coriander (coentro).

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:

• Thinly slice the spring onions, reserving some of the green tops for garnish. Heat the butter, fry the spring onions for 1 min until slightly softened. Add the peas and stock, then bring to the boil.
• Simmer for 5 mins, then whizz half the soup in a food processor. Return to the pan with the crème fraîche. Reheat gently, taste and add pepper, and salt if it needs it. Ladle into small bowls or cups and saucers, then sprinkle with the reserved spring onion tops.

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.

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.

Steps:

• Finely chop onion. In a 4-quart heavy saucepan cook onion in butter with salt to taste over moderately low heat, stirring occasionally, until softened. Add peas and 3 cups stock and simmer, uncovered, until peas are tender, 5 to 7 minutes. Stir in mint and remaining 2 cups stock and remove pan from heat. In a blender purée soup in batches until very smooth (use caution when blending hot liquids), forcing each batch through a sieve into a large bowl. (Discard solids in sieve between batches.) Whisk in cream (or cream-yogurt mixture) and salt and pepper to taste. If serving soup cold, chill, covered. If serving soup hot, reheat but do not let boil.

Steps:

• Tip the frozen peas into a blender and pour over the hot water from a kettle. Leave the peas to defrost, then reserve 1 tbsp peas. Add a handful mint and the vegetable bouillon powder to the rest. Blitz until smooth, then chill. Serve, drizzled with cream and scattered with some chopped mint and the reserved peas.

Steps:

• Boil 1 quart well-salted water in a large pot. Add peas; cook until tender, 5 to 10 minutes. (Go by taste rather than time.) Strain peas, saving blanching water, and place them in a bowl of ice water. Puree peas in batches with a little blanching water and pass through a fine sieve or food mill into a large saucepan. Blend, thin with a little hot water if necessary and season with salt and pepper.
• Preheat oven to 375 degrees. Cook bacon slices on a sheet pan until crisp, about 10 minutes. Remove to paper towels. Keep oven on.
• Place bread cubes on the same pan. Drizzle with 1 tablespoon olive oil; sprinkle with salt and pepper and toss to pick up bacon drippings. Bake until crispy, about 10 minutes, stirring frequently. Set aside.
• With a knife, peel and segment tangerines over a bowl to catch the juices. Set aside.
• To serve: Reheat soup over medium heat. Lightly crumble bacon into 4 soup bowls. Add croutons, tangerine segments and a little juice. Add a dollop of creme fraiche and a mint sprig. Ladle in the soup and drizzle with remaining olive oil.

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.

Steps:

• Wash pea pods and pull off the stringy portion on the back side of the pea pod and discard.
• In a medium size saucepan, add water and bring to boil.
• Add pea pods, chicken soup base, sliced onion, mint sprigs and parsley sprigs.
• Bring to boil, reduce heat and simmer covered for 20 minutes.
• When outer flesh of pea pods are tender, remove from saucepan and rub pea pods through a course sieve.
• In a frying pan on low heat, melt margarine, stir in flour using a whisk and cook for 1 minute, stirring constantly (DO NOT BURN).
• Add flour mixture to saucepan and stir well.
• Add pea pod puree', salt, white pepper, sugar, petite peas and bring just to boil.
• Remove from heat.
• Serve soup in bowls and sprinkle with chopped fresh mint leaves.

Steps:

• Saute onion, celery and garlic in the olive oil for a few minutes until vegetables soften.
• Add frozen peas, lettuce and broth. Heat until very hot but not boiling, then add milk, reduce heat and simmer covered 15 minutes.
• After 15 minutes, transfer the soup mixture into a blender (or use an immersion blender), add the mint and parsley and process until smooth.
• Stir in the salt and white pepper, nutmeg, sour cream and butter. Blend soup mixture well by hand. Heat through and serve with a smile.

Steps:

• Sauté the spring onion in two tablespoons olive oil over medium-high heat. Add the shelled peas, a pinch of salt, and enough water to barely cover. Cook over high heat for 2 minutes, then add the torn mint leaves. Continue cooking until the peas are tender, a few more minutes. Check for seasoning, and add more salt if needed.