Best Chilled Pea Mint Soup Recipes

CHILLED PEA-MINT SOUP

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.

CHILLED SPRING PEA SOUP WITH CRAB SALAD, CREME FRAICHE, AND MINT

Steps:

• For the soup: Bring a large pot of water to a boil over medium heat. Add enough salt to make it taste like the ocean. Add the shallots, garlic, coriander seeds, freshly cracked black pepper, to taste, and sliced chiles, and bring back to a boil. Taste the water and season with salt, if needed. Add the English peas, bring the soup back to a boil and allow it to cook until the peas are al dente, about 30 to 45 seconds.
• Using a strainer or spider, add the pea mixture to a blender with 2 ladlefuls of flavored liquid, the creme fraiche and the mint leaves. Puree until smooth. Pour through a wired mesh strainer into a bowl over an ice bath to cool very quickly. Continue to stir until chilled.
• Taste for seasoning.
• For the crab salad: To a large bowl, add the crabmeat, mint leaves, salt and pepper, to taste, a drizzle of extra-virgin olive oil, sliced scallions, lime zest, lime juice, and the chiles. Lightly toss with a fork. Do not overwork. Taste and adjust seasoning, if needed.
• Ladle the soup into serving bowl. Top each bowl with a large spoonful of the salad. Drizzle with extra-virgin olive oil and garnish with julienned snow peas.
• Pack the chiles into 2 (1-quart) jars and cover them with water to come within 1/2-inch of the rim. Pour the water out into a measuring cup. Note the volume, pour off half the water, and replace it with sherry vinegar. Add 2 tablespoons sugar and 2 tablespoons salt for every 3 cups liquid.
• Pour the vinegar mixture into a nonreactive saucepan and add the bay leaves, coriander seeds, black peppercorns, cumin seeds, marjoram, and garlic. Bring to a boil over high heat, then reduce the heat and simmer for 10 minutes. Remove from the heat and let the mixture cool slightly. Pour the hot liquid into the jars to cover the peppers, and screw on the lids. Refrigerate for up to 1 month.
• Yield: about 2 quarts

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 (CANNED OR FRESH) PEA AND MINT SOUP

Steps:

• Shell the fresh peas.
• Melt butter in a saucepan and gently saute the onion until it is soft but not brown.
• Remove the onion mixture from the heat and mix in the milk, stock, peas, 2-3 mint sprigs, sugar, salt and pepper. Bring to the boil, Stirring regularly (if using frozen peas add them now, straight from frozen, no need to thaw them first).
• Simmer, covered for about 30 minutes or until the peas are really tender. Let it cool just a little bit, then purée the mixture using a food processor , blender or by rubbing though a fine sieve.
• Add fresh cream to the purée, mix well and then chill for 2 hours.
• Serve chilled, garnished with sprigs of fresh mint.

CHILLED GREEN PEA SOUP WITH MINT AND AVOCADO

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

CHILLED PEA SOUP WITH FROZEN MINT & MALT VINEGAR

Steps:

• First, make the ice cubes. Bring 75ml water, the malt vinegar and sugar to the boil. Add the mint leaves and set aside to steep for 10 mins. Strain into a jug, then pour into 12 holes of an ice cube tray and freeze until solid.
• In a heavy-based saucepan, heat the butter until foaming, add the bacon and fry until crispy. Remove using a slotted spoon and set aside. Add the onion to the pan and cook until soft, about 10 mins. Add the sugar and 400ml water, bring to the boil, then add the frozen peas and mint. Bring back to the boil for 1 min, then remove from the heat and leave to cool a little. Pour the soup into a blender and blend until smooth. Pass through a fine sieve into a bowl (see tip below). Taste and season, then cover with cling film and chill until ready to serve.
• Chop the crispy bacon into small bits. To serve, mix the bacon with the fresh peas and rapeseed oil in a bowl. Ladle the soup into your dishes and add the ice cubes (if you like, you can crush them a bit too). Top with the bacon and peas, and scatter over a few mint leaves.