Best Chilled Pea Soup Recipes

CHILLED PEA, LETTUCE AND HERB SOUP

Steps:

• Heat 1 tablespoon of the oil over medium heat in a large, heavy soup pot or Dutch oven. Add the leeks and a pinch of salt. Cook, stirring, until tender, about five minutes. Add the peas, lettuce and stock or water, and bring to a boil. Add salt to taste, reduce the heat, cover and simmer five minutes. Remove from the heat. Drain through a strainer set over a bowl, and allow the vegetables and the broth to cool for 15 minutes. Taste the broth, and season as desired.
• Working in batches, purée the vegetables and herbs in a blender with the broth and additional olive oil for two minutes until frothy and smooth. Pour into a bowl, and stir to combine. Taste and adjust seasonings. Chill for several hours.
• Serve, garnishing with additional chives, tarragon and/or mint.

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.

PEA SOUP (FROM CANNED PEAS) WARM OR CHILLED

Steps:

• 1. In a large saucepan, saute' onion and garlic in oil until tender. Remove from heat.
• 2. Stir in peas, broth, lemon juice, dill, salt and pepper.
• 3. Place half of the mixture at a time in a blender; cover and process until pureed.
• At this point, return to saucepan and heat thoroughly.
• * If serving cold, add all the pureed mixture to the blender and add the yogurt; puree until smooth. Cover and refrigerate for at least 1 hour.

CHILLED FRESH PEA AND BUTTERMILK SOUP

Steps:

• Melt butter in a medium saucepan over medium heat. Add leek, and cook until softened, about4 minutes. Stir in potato and dry vermouth, and reduce slightly, about 2 minutes. Add chicken stock and water. Bring to a boil. Reduce heat, cover, and simmer until potatoes are tender, 7 to 8 minutes.
• Bring to a boil. Add peas. Cover, and cook just untilpeas are tender and bright green, about 2 minutes. Filling a blender halfway and covering with a kitchentowel, puree soup in batches. Strain through a coarse sieve into a large bowl; discard solids. Stir in buttermilk, and season with salt and pepper. Chill soup for at least 3 hours or up to overnight.Garnish each serving with pea tendrils if desired.

CHILLED PEA SOUP

Steps:

• In a large saucepan, saute onion and garlic in oil until tender. Remove from the heat. Stir in the peas, broth, lemon juice, dill, salt and pepper. Place half of the mixture at a time in a blender; cover and process until pureed. Return all to the blender. Add yogurt; puree until smooth. Cover and refrigerate for at least 1 hour.

CHILLED PEA SOUP SHOOTERS

Steps:

• Place the peas, broth, mint, lime juice, cumin and salt in a blender. Cover and process until smooth. Add yogurt; process until blended. Refrigerate for at least 1 hour., Meanwhile, in a small bowl, whisk the mint, lime juice, oil, curry paste and salt. Add crabmeat; toss gently to coat. Chill until serving., To serve, pour soup into shot glasses; garnish with crab mixture.

CHILLED SUGAR SNAP PEA SOUP

Steps:

• Pour olive oil into a large pot, set over medium heat, and add leeks to hot oil. Season leeks with a pinch of salt. Cook, stirring often, until leeks are soft, 5 to 6 minutes. Pour chicken broth into leeks; bring to a boil. Season with black pepper and cayenne pepper.
• Stir peas into boiling broth mixture and add 2 mint leaves. Bring back to a boil and cook until peas are bright green and have started to soften, 5 to 6 minutes.
• Turn off heat; use a slotted spoon to transfer vegetables into a large blender, leaving liquid in pot. Pour half the liquid from the pot into the blender, place a folded towel on the blender lid, and pulse a few times to chop vegetables. Blend at high speed to puree vegetables. Add remaining liquid from pot to blender and liquefy the soup until smooth.
• Pour soup from blender into a fine mesh strainer set over a bowl and use a spatula to push soup through the strainer, leaving the tough fibrous material behind.
• Cool soup to room temperature, cover with plastic wrap, and refrigerate until thoroughly chilled, about 3 hours.
• Season cold soup with salt and adjust cayenne pepper. Ladle soup into a serving bowl. Spoon creme fraiche into a plastic squeeze bottle and squeeze the creme fraiche over the top of the soup in a loose spiral. Use a skewer to pull the spiral into flower petal shapes, starting from the middle and quickly pulling the skewer through the creme to make pointed petal shapes. Serve garnished with strips of fresh mint.

CHILLED CURRIED PEA SOUP

Steps:

• Combine the onion, curry powder and oil in a two-and-one-half-quart souffle dish or casserole with a tightly fitting lid. Cover and cook at 100 percent power in a 650- to 700-watt oven for three minutes.
• Remove and uncover. Stir in the peas and broth. Cover and cook at 100 percent power for five minutes.
• Remove and uncover. Pass through a food mill fitted with a fine blade to remove the skins. Discard the pulp, transfer the soup to a blender or food processor and puree until smooth. Return the soup to the souffle dish and refrigerate at least an hour, until chilled.
• Just before serving, stir in the yogurt and lime juice. Season with salt and 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 SUMMER LETTUCE, LOVAGE AND GARDEN PEA SOUP

Steps:

• Sweat the spring onions in the oil or butter until soft, then add the peas and lettuce. Pour over two-thirds of the stock, bring to the boil and simmer gently for 5 minutes, or until the peas are tender.
• Remove from the heat and add the lovage leaves then blend the soup with a hand blender or in a liquidiser. Thin the soup to your preferred texture with the remaining stock. Season to taste with salt and pepper.
• Place the soup in a container and chill in the fridge for at least 2 to 3 hours. Serve chilled with chopped lovage leaves and a swirl of cream.

CHILLED PEA SOUP WITH SPICY CRAB

Steps:

• Make the soup: Blend the peas and vegetable broth in a blender until very smooth. With the motor running, slowly pour in the olive oil in a steady stream to emulsify the mixture. Add half of the lemon juice, then chill the soup in the refrigerator for 1 hour. Season with salt and the remaining lemon juice before serving.
• Prepare the crab: Whisk the olive oil, sambal oelek and lemon juice together in a bowl. Fold in the crabmeat and mint and season with a pinch of salt. Fill small cups or glasses about three-quarters of the way with the chilled pea soup. Garnish each portion with 1 generous tablespoon of the spicy crab and serve immediately.

CHILLED FRESH PEA AND LETTUCE SOUP

Steps:

• In soup pot or large saucepan, melt butter.
• Add leeks and cook until tender but not brown.
• Stir in lettuce and cook until wilted.
• Add peas and combine well.
• Add stock, parsley, tarragon, chervil, pepper and just a sprinkling of salt.
• Bring mixture to a boil; reduce heat and cover and cook until peas are tender, about 30 minutes.
• Puree soup in a blender.
• Chill thoroughly.
• Stir in cream.
• Taste and adjust seasoning.
• Adjust consistency with additional stock or cream if necessary.

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 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.

CREAMY CHILLED BASIL, PEA & LETTUCE SOUP

Steps:

• Cook the peas in boiling water for 3 mins. Drain and cool with cold running water. Put the peas, basil, lettuce, vegetable stock and 3⁄4 of the crème fraîche together in a blender and process until smooth. Do this in two batches. Season, cover and chill for at least 1 hr before serving. Add a swirl of remaining crème fraîche and serve.

CHILLED SORREL-AND-PEA SOUP

Steps:

• Combine 3 cups of water and the rice in a pot; simmer, covered, until very soft, about 20 minutes. Meanwhile, heat the oil in a saucepan over low heat, add the onion and cook until slightly soft. Add the peas and toss for 1 minute. Add the rice with its cooking liquid, the sugar and salt.
• Simmer, covered, until tender, about 8 to 10 minutes. Pass the soup through the medium disk of a food mill.
• Slice the sorrel into slivers. Reserve a handful for garnish and place the rest in a nonaluminum pot with the remaining 1/2 cup water. Stir over moderate heat until "melted."
• Add the sorrel to the puree and press the mixture through a fine sieve. Add 1/2 cup buttermilk and 1/4 cup cream. Adjust seasoning with salt and white pepper.
• Refrigerate at least 4 hours. To serve, add buttermilk and cream to taste and check seasoning. Ladle the soup into bowls, garnish with the remaining sorrel and serve.

CHILLED PEA AND SPINACH SOUP

Steps:

• In a saucepan simmer peas, spinach, sugar, tarragon, salt, and pepper in broth 15 minutes, or until peas are very tender. Purée soup in a blender until smooth and transfer to a bowl. Stir in ice and 1/2 cup yogurt, stirring until ice is melted and soup is chilled. Divide soup between 2 bowls and top with remaining yogurt.

CHILLED PEA AND TARRAGON SOUP

Steps:

• Melt butter in heavy medium saucepan over medium-low heat. Add onion and sauté until tender, about 8 minutes. Add flour and stir 2 minutes. Gradually mix in broth. Add peas and chopped tarragon. Simmer until peas are very tender, about 15 minutes. Drain peas, reserving broth. Puree peas in processor. Add 1/2 cup broth and puree until smooth. Gradually blend in remaining broth. Transfer to medium bowl and refrigerate until well chilled. (Can be made 1 day ahead.)
• Season soup to taste with salt and pepper. Ladle into bowls. Garnish each with small amount of crème fraîche and tarragon leaves and serve.

CHILLED MINTED SWEET PEA SOUP

Steps:

• In 3-quart saucepan, melt butter over medium heat. Cook onions in butter, stirring frequently, until tender. Add peas and broth; heat to simmering. Cook 10 minutes, stirring occasionally. Remove from heat; cool 20 minutes.
• In blender, place pea mixture, buttermilk, chopped mint and salt. Cover; blend on medium-high speed about 1 minute, stopping frequently to scrape sides, until smooth. Pour into large bowl. Cover; refrigerate about 1 hour or until well chilled. Garnish individual servings with crème fraîche, mint leaves and pepper.

CHILLED PEA & WATERCRESS SOUP

Steps:

• Place all of the ingredients, except the yogurt and ice, in a liquidiser or blender. Don't overfill your machine - you may need to do this in two batches. Whizz everything for a couple of minutes until smooth and speckled with the watercress.
• Season if you want to, then serve straight away or chill until needed. The soup will keep in the fridge in an airtight container for up to a 2 days (give it a good stir before serving) or can be frozen for up to 1 month. Serve the soup drizzled with yogurt and an ice cube or two to make it even more refreshing.