MINTED ENGLISH PEA SOUP
This delicious soup recipe is courtesy of Patrick O'Connell from the Inn at Little Washington and can also be made with lobster and orange.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 11
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.
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.
PEA & MINT SOUP
A superhealthy starter or snack that's great hot or cold
Provided by Maxine Clark
Categories Dinner, Lunch, Snack, Soup, Supper
Time 30m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 108 calories, Fat 1 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 1.6 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.84 milligram of sodium
ENGLISH PUB SPLIT PEA SOUP
This family favorite is the same recipe my grandmother used. Now with the magic of the slow cooker, I can spend 15 minutes putting it together, walk away for five hours, and come back to "soup's on." Finish it with more milk if you like your soup a bit thinner. -Judy Batson, Tampa, Florida
Provided by Taste of Home
Time 5h15m
Yield 8 servings (2 quarts)
Number Of Ingredients 14
Steps:
- Place ham bone in a 4-qt. slow cooker. Add peas, celery, carrot and onion. Combine water, beer and mustard; pour over vegetables. Cook, covered, on high 5-6 hours or until peas are tender., Remove ham bone from soup. Cool slightly, trim away fat and remove meat from bone; discard fat and bone. Cut meat into bite-sized pieces; return to slow cooker. Stir in remaining ingredients. If desired, top with additional minced parsley.
Nutrition Facts : Calories 141 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 193mg sodium, Carbohydrate 25g carbohydrate (6g sugars, Fiber 9g fiber), Protein 9g protein. Diabetic Exchanges
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
PRESSURE-COOKER ENGLISH PUB SPLIT PEA SOUP
This family favorite is the same recipe my grandmother used. Now with the magic of today's appliances, I can spend 15 minutes putting it together, walk away for a bit and then it's "soup's on!" Finish it with more milk if you like your soup a bit thinner. -Judy Batson, Tampa, Florida
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- Place ham bone in a 6-qt. electric pressure cooker. Add water, beer, peas, celery, carrot, onion and mustard. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Allow pressure to release naturally, then quick-release any remaining pressure. , Remove ham bone from soup. Cool slightly, trim away fat and remove meat from bone; discard fat and bone. Cut meat into bite-sized pieces; return to pressure cooker. Stir in remaining ingredients. If desired, top with additional minced parsley.
Nutrition Facts : Calories 141 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 193mg sodium, Carbohydrate 25g carbohydrate (6g sugars, Fiber 9g fiber), Protein 9g protein. Diabetic Exchanges
ENGLISH PEA SOUP
Provided by Michael Boodro
Categories project, soups and stews, appetizer
Time 45m
Yield 4 servings
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 372, UnsaturatedFat 12 grams, Carbohydrate 38 grams, Fat 19 grams, Fiber 8 grams, Protein 14 grams, SaturatedFat 5 grams, Sodium 538 milligrams, Sugar 14 grams, TransFat 0 grams
GREEN GARLIC AND ENGLISH PEA SOUP SIPS
Provided by Food Network
Time 30m
Yield 7 cups
Number Of Ingredients 6
Steps:
- Heat the oil in a medium sized pot, over medium heat. Add the celery and green garlic to the pot and sweat until the vegetables become translucent, about 5 minutes. Add the vegetable stock and bring to a boil. Add the English peas and bring to a boil once again. Remove from the heat. Puree in a blender on low speed until smooth. Season with salt and chill. Serve in shot glasses garnished with skewered vegetables. Examples of garnishes include: green or black olives, cooked baby potatoes, sugar snap peas, radishes, baby tomatoes.
CHILLED ENGLISH PEA SOUP WITH EXTRA-VIRGIN OLIVE OIL
This soup gets all its flavor from the peas. If you can't find really sweet fresh ones, you're better off with frozen baby peas. From Food & Wine
Provided by Bev I Am
Categories Lunch/Snacks
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- FOR PEAS: Bring the water to a boil in a large saucepan.
- Salt the water, then add the peas and bring the water back to a boil.
- Cook over moderate heat until very tender, about 20 minutes.
- Drain the peas, reserving the cooking liquid.
- Set aside 1/4 cup of peas.
- FOR SOUP: In a food processor, combine the remaining peas with 1/4 cup of the olive oil and 1/4 cup of the reserved cooking liquid and puree until smooth.
- Work the puree through a fine sieve into a large bowl.
- Discard the contents of the sieve.
- Stir in about 4 cups of the cooking liquid and season with salt and pepper; add more cooking liquid if necessary to make a nice, creamy soup.
- Refrigerate the soup until cold, at least 2 hours.
- FOR CROUTONS: In a large skillet, melt the butter in the vegetable oil.
- Add the diced bread and brown the cubes on all sides over moderately high heat, 3 to 5 minutes.
- Drain the croutons on paper towels.
- TO SERVE: Ladle the cold soup into bowls and garnish each with a few of the croutons and reserved peas.
- Drizzle with olive oil, sprinkle with pepper and serve.
- MAKE AHEAD: The soup can be prepared through Step 2 and refrigerated for up to 1 day.
- The croutons can be stored in an airtight container for up to 3 days.
ENGLISH PEA SOUP WITH MINT WITH ANDREW
Andrew Carmellini, the executive chef at Cafe Boulud, shares a recipe for English pea soup with mint.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 10
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.
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