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.
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.
MINTY PEA SOUP
Provided by Melissa Hamilton
Categories Soup/Stew Easter Vegetarian Lunch Mint Pea Spring Healthy Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 Servings
Number Of Ingredients 10
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 2 cups broth and bring to a boil. Add peas, reduce heat, and simmer gently until tender, about 5 minutes for fresh peas, about 2 minutes for frozen.
- Remove pot from heat. Add parsley, mint, and remaining 2 cups broth to pot. Purée soup in a blender or with an immersion blender, thinning with water if soup is too thick, until smooth. Season soup with salt and pepper.
- Whisk crème fraîche and cream in a small bowl to blend. Serve warm soup topped with chives, passing crème fraîche mixture alongside for spooning over.
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