Best Chilled Green Pea Soup With Mint And Avocado Recipes
GREEN PEA AND MINT SOUP
This refreshing cold soup is a celebration of spring vegetables with a generous amount of green peas and fresh mint. It is very simple to make, and it looks beautiful when served.
Provided by dakota kelly
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h40m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 290.8 calories, Carbohydrate 27.3 g, Cholesterol 42.7 mg, Fat 15.3 g, Fiber 5.8 g, Protein 12 g, SaturatedFat 9.3 g, Sodium 706.7 mg, Sugar 15.7 g
CHILLED PEA SOUP WITH FRESH 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.
CHILLED GREEN PEA SOUP WITH MINT AND AVOCADO
This is a soup that I serve for special occasions (like Easter), and catering events (like weddings). It's relatively simple to make, and creates a wonderful presentation, when served in a martini glass. Although this soup is cooked and then cooled, you can skip the cooking and make the soup entirely in the blender. In...
Provided by Andy Anderson !
Categories Vegetable Soup
Time 30m
Number Of Ingredients 13
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
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