COLD MINTED PEA SOUP
Provided by Food Network
Time 1h15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a saucepan heat the olive oil. When hot, add the onion, cover and simmer gently for about 3 to 4 minutes or until tender. Add the lettuce and stir just until wilted. Add the 2 cups of water and peas and bring just to a boil and cook for 3 to 4 minutes. Remove from heat and season with salt and pepper. Puree through a food mill or in a food processor with the mint, then add enough ice water or cream to thin to the desired consistency. Chill until serving time. Before serving, adjust the seasoning and serve garnished with chives and yogurt if you wish.
COLD PEA SOUP WITH HERBED OIL SWIRL
Creamy, cold, and refreshing, this pretty green soup is the perfect way to start a warm weather dinner party.
Provided by Anna Stockwell
Categories Soup/Stew Low Fat Vegetarian Kid-Friendly Yogurt Pea Spring Summer Healthy Freeze/Chill Chill Dinner Small Plates
Yield 6 servings
Number Of Ingredients 7
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 1 1/2 teaspoons salt and 2 cups water, stir to combine, and bring to a boil. Add peas and cook, stirring occasionally, until just tender, about 2 minutes.
- Remove pot from heat and stir in yogurt. Purée soup in a blender or in the pot using an immersion blender, thinning with water if soup is too thick, until smooth. Season with salt and pepper and let cool to room temperature. Transfer to a resealable container, cover, and chill at least 2 hours or up to overnight.
- Divide soup among bowls and top each with a swirl of Herbed Olive Oil.
- Do Ahead
- The soup can be made and chilled for up to 2 days.
MEXICAN COLD PEA SOUP
This is a recipe my stepfather has been making for years. He learned it while living in Mexico. It is delicious and is best when you let it sit overnight.
Provided by STUUUAAART
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 4h15m
Yield 6
Number Of Ingredients 11
Steps:
- Puree peas in a food processor or blender, constantly scraping down the sides. If peas are too dry, add a little of the lime juice.
- Add remaining lime juice, yogurt, olive oil, garlic, and chili powder. Blend until liquefied. Pour into a large bowl; add ice water and salt and stir to incorporate. Refrigerate until flavors combine, at least 4 to 6 hours.
- Garnish each serving with red pepper, tomato, and jalapeno.
Nutrition Facts : Calories 298.6 calories, Carbohydrate 22.4 g, Cholesterol 4.9 mg, Fat 19.9 g, Fiber 4.7 g, Protein 9.7 g, SaturatedFat 3.4 g, Sodium 2100.5 mg, Sugar 11.7 g
COLD MINTED PEA AND BUTTERMILK SOUP
Categories Soup/Stew Milk/Cream Food Processor Quick & Easy Lunch Mint Pea Summer Chill Gourmet
Yield Makes about 2 1/2 cups, serving 2
Number Of Ingredients 4
Steps:
- In a small saucepan simmer the peas in the broth, covered, for 10 minutes. Transfer the mixture to a blender, add the mint and the buttermilk, and purée the mixture until it is smooth. Transfer the soup to a bowl set in a larger bowl of ice and cold water and chill it, stirring occasionally, for 10 minutes, or until it is cold.
COLD CURRIED PEA AND BUTTERMILK SOUP
Steps:
- Cook shallots in butter and oil in a heavy medium pot over medium heat, stirring, until golden, 6 to 8 minutes. Add curry powder and 3/4 teaspoon salt and cook, stirring, 1 minute. Add broth and water and bring to a simmer, then stir in peas and spinach and return to a simmer. Cook, uncovered, stirring occasionally, until vegetables are just tender, about 6 minutes.
- Immediately purée soup in 4 batches in a blender until very smooth (use caution when blending hot liquids). Transfer to a bowl and stir in buttermilk. Quick-chill (to preserve color) by setting bowl in an ice bath and stirring until cool, then refrigerate until very cold, 1 to 2 hours. Season with salt.
COLD INDIAN SPLIT PEA SOUP
Make and share this Cold Indian Split Pea Soup recipe from Food.com.
Provided by AbsurdBookNerd
Categories Asian
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pick over the peas to remove any grit & then wash and drain them.
- Place the drained peas in a large saucepan with water and turmeric. Bring to a boil.
- Reduce heat and cover. Simmer for 90 minutes or until peas are tender. Remove from heat.
- Put peas & liquid into a blender or food processor (prefer to use a hand blender in the pot). Add the lemon juice, cumin, coriander, chili, salt and pepper. Blend until smooth.
- Transfer to a serving bowl and refrigerate until cool.
- Garnish with a swirl of yogurt.
COLD PEA SOUP
Steps:
- 1. In a saucepan, combine peas and stock, and bring to a boil over medium-high heat. Reduce heat to a simmer, and cook until peas are bright green and tender, 10 minutes or so. Cool a few minutes. If you are using regular peas, remove some from their shells for garnish. (Refrigerate those until serving.) 2. Pour the cooked peas into a blender, and carefully blend them until they are puréed. Add salt and pepper to taste, and force through a fairly fine strainer, discarding solids. Refrigerate until cool; serve garnished with a dollop of sour cream and the parsley.
COLD PEA MINT SOUP
Steps:
- Melt butter Saute leeks 4 minutes Stir in chicken broth Bring to boil Add peas Cook 1 minute Remove from heat Stir in mint, salt, pepper Process in Ninja Whisk in 1/2 c. sour cream Season Chill 1 hour Mix lemon juice with remaining sour cream and dollop on top Sprinkle with chives and serve
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