Chilled pea and mint soup recipe
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- Dish type
- Vegetable soup
- Pea soup
Lovely green chilled soup of pureed petits pois and cream, served as an amuse-bouche or holiday starter.
Kent, England, UK
11 people made this
- 1 tablespoon butter
- 1/2 small onion, finely diced
- 450g frozen petits pois
- 540ml chicken stock
- 1 handful fresh mint, chopped
- 120ml double cream
- 1 pinch sea salt
- 1 pinch white ground pepper
MethodPrep:10min ›Cook:10min ›Extra time:30min chilling › Ready in:50min
- Heat the butter in a saucepan and cook onion until softened. Pour in the petit pois and add the chicken stock and simmer, uncovered, until peas are tender, about 10 minutes. Add the mint and remove sauce pan away from the heat.
- Pour soup into a blender and purée until smooth. Drain through a sieve and discard the solids. Whisk in the cream, salt and pepper. Pour into 4 small stemmed glasses or shot glasses, cover and chill until ready to serve. Any remaining soup is nice heated over a low heat until hot or eaten cold.
- Serve on a serving platter with a mini straw.
This can be made ahead 24 hours.
'Amuse-bouche' derives from the French, meaning 'mouth amuser.' Here is a suite of 4 mini starters intended to be served on one plate per person, consisting of Chilled pea and mint soup, Croustades with white bean and basil, Coconut prawns with curried mango dip, and Cucumber pots stuffed with date cream cheese with a Parma ham quill. An elegant and alternative start to the evening and all relatively simple to prepare.
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Chilled Pea and Mint Soup
This is such a lovely, fresh and soothing emulsion, that I am happy to keep a pitcher of it, for a solo-supper or between-meal refueling, in the refrigerator at any time in summer. And while I quite see the sense in using new sugar-sweet peas while they’re available, most peas lounge about in shops quite long enough for their pearly sweetness to turn to starch, in which case you can use frozen peas without feeling you’re utterly devoid of the seasonal virtues. If you are, however, using fresh peas, drop the pods into the water at the steeping stage, and then boil it all up again for ten minutes, just to extract every last bit of flavor. It’ll mean you have to strain the liquid before adding it to the peas themselves, which isn’t exactly hard work, but, on top of the shelling itself (though children seem to do this gladly, especially if watching TV at the same time) is still another procedure, should such factors hold any weight with you, as they often do with me. Again, although I’ve stipulated vegetable stock, I mean nothing more trouble-some than adding a tablespoon or so of vegetable bouillon concentrate or vegetable stock powder to water.
Occasion Casual Dinner Party, Family Get-together, Formal Dinner Party
Recipe Course cold appetizer
Dietary Consideration kosher, vegetarian
Taste and Texture creamy, herby
Type of Dish cold soup, soup
- 6 cups vegetable stock
- Stalks from a bunch fresh mint with the leaves saved
- 1 tablespoon dried mint
- 18 ounces frozen petits pois (or 3 pounds 5 ounces of fresh peas, shelled and shells reserved)
- 2 tablespoons olive oil
- 3 scallions , finely chopped
- Salt and pepper
- 1¼ cups sour cream
Pour the stock into a large bowl or pan and add the fresh mint stalks and the dried mint and leave to steep for 20 minutes to half an hour. If you’re using fresh peas, pour the stock along with the mints and pea pods directly into a pan and boil for about 10–15 minutes and then strain into a pitcher.
Pour the oil into a large saucepan and warm over medium heat. Add the chopped scallions and turn in the warm oil for a few minutes until slightly softened and then tumble in the peas. If you’re using frozen ones, there is no need to defrost them first.
Cook these, stirring with a wooden spatula all the while, over a low to medium heat until the peas have softened a little. Fish out the mint stalks from the stock and pour into the pan, or use the strained pod stock. It’s impossible, really, to say exactly how long it will take for the peas to be sufficiently soft, but think around 3–5 minutes. Leave to cool, and then blitz, in batches, in a blender or processor. Season to taste. If you’re making this at all in advance, it’s best to keep the pea purée creamless in the refrigerator until serving, at which time you should ideally blend it again with the sour cream.
Pour into cups or bowls and sprinkle with the chopped, reserved mint leaves.
Chilled Pea and Mint Soup
Sweet peas and fresh mint are a classic English combination, and the ingredients combine to create a very simple chilled soup for warm weather dining, perfect for the start of a light meal like a ploughman's lunch of cold cuts, cheese, and pickles, or as a meal itself served with some Stilton cheese crostini.
Fresh peas or frozen?
One of the nice things about this soup is that it works with both fresh and frozen peas. Fresh peas will just take slightly longer to cook. But don't worry, we're only talking the difference between about 2 minutes and 5-7 minutes.
With frozen, it's best to defrost them first so that they don't bring the temperature of the pan down too much (since you are using a lot). They don't take long to defrost - just place them in a colander or sieve and run under a cold tap. At first, they'll probably stick together in blocks of ice, but they'll break up easily and then be defrosted. You can also just leave them in a container in the fridge to defrost slowly, if you are planning ahead.
This pea and mint soup is so easy to make and the result is a deliciously tasty bowlful. Serve it warm to be gently comforting on a cooler day, or serve chilled to enjoy its freshness to the max when it's warmer. Either way, you'll be sure to enjoy the mellow and bright flavors (whatever the time of year).
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Creamy Coconut, Pea, and Mint Soup
Candice Kumai swears that this protein- and antioxidant-packed vibrant soup is the perfect definition of clean and green. It&rsquos best served chilled or at room temperature, making it a refreshing, light meal for the warmer months. A dollop of Greek yogurt on top adds an indulgent, creamy texture and the added benefits of probiotics.
- 2 tablespoons extra-virgin olive oil
- 1 yellow onion, finely chopped
- One 16-ounce package frozen peas, thawed
- 1 cup packed fresh mint leaves, plus more for optional garnish
- 1/4 teaspoon sea salt
- 1/2 cup canned light coconut milk, plus 1 to 2 tablespoons for finishing
- 1 1/2 cups low-sodium vegetable broth
- Greek yogurt (omit for dairy-free or vegan)
Sauté the onions: in a small sauté pan, warm the olive oil over medium heat. Add the onions and cook until fragrant, 10 to 12 minutes. Remove from the heat and set aside to cool slightly.
Make the soup: add the cooled onion mixture to a blender or food processor, followed by the peas, mint leaves, and salt. Blend to combine. Stream in the coconut milk and vegetable broth until the mixture has a velvety, soup consistency.
Serve the soup at room temperature or chilled with the extra coconut milk and mint to finish. Top with a dollop of Greek yogurt, if desired, for an extra boost of protein!
Select the SAUTE function, add the oil and allow to heat. Add the onion and celery and fry for 2 minutes. Add the garlic and peas and SAUTE stirring for 1 minute then add the stock. Cancel the SAUTE function. To save time you can leave the sauté step out, but we would recommend using this feature to maximise flavour.
Put the lid on and select SMOOTH function.
When the program has reached 2 minutes remaining lift the lid and add the mint, replace the lid and allow the programme to finish, open the lid and pour soup into a bowl. Cover and refrigerate for 2 hours then season to taste before serving.
Chilled pea and mint soup – a random recipe
… as regular readers of my blog will know, I often list ‘good quality vegetable stock’ as an ingredient for soups and stews. Now, it’s been an age since i’ve made my own vegetable stock from actual vegetables. I know, it’s a sin and I often make chicken stock from left-over carcasses I just don’t seem to do it with the veg and to be honest there are a couple of very good powdered vegetable stocks on the market including Essential Cuisine and my go-to favourite Marigold Swiss Vegetable Bouillon but i’ve recently discovered that it’s not just the quality of the vegetable stock that makes a difference but the water itself is a huge contributor to taste… fortunately i have my handy new BRITA water-filter jug to help me filter out those nasties to produce a purer tasting finished product and before you slam me down for sounding like one giant infomercial for the water filter company think about it for one second… if you’re going to spend good money on products such as vegetables which you’ve taken the effort to locally source, buy seasonably and spend hard earned cash on, why then wouldn’t you make the effort with all the ingredients…
chilled pea and mint soup
this is the most simple of all soups ever known to man… the only thing making it even more simple is the refrigeration part. If you chose not to chill it it’s basically peas, mint and water. So it feels a little bit like a con that this is my entry for this months random recipes challenge which asks us to choose the recipe on page 40 of our 40th cookbook… don’t get me wrong, i’m not complaining about it but the whole point of the challenge is that it’s supposed to make you think outside of the box and use recipes and cook books that you wouldn’t always use. To be honest I have learnt quite a bit from this soup… one thing is that you don’t always need to start a soup with a sautéed onion, as I tend to do and I really had to try hard not to add one here but it tasted simply divine…
600ml good vegetable stock – using filtered water
750g frozen or fresh peas
200ml double cream – i used 150ml semi-skinned milk and 2 tablespoons TOTAL Greek Yoghurt
juice of 1/2 a lemon
2 tablespoons chopped fresh mint leaves
a little extra virgin olive oil for drizzling
In a large pan, bring the vegetable stock to a boil, add the peas, turn down the heat and let them simmer for 5 mins
Take the pan off the heat, add the cream or milk and yoghurt, lemon and fresh mint and let it cool slightly before whizzing into a smooth soup. Chill for at least an hour until fully cooled.
Serve with a drizzle of oil and some freshly torn mint leaves.
as well as entering this into my own random recipes challenge I am also entering it into the Better with BRITA competition… if you want to enter yourself, the entry details can be found on the Delicious Magazine website… the competition prize is the chance to showcase your food at the Big Feastival this summer, something which sounds a little bit exciting don’t you think…
After a day in the hot sun on holiday there's something wonderfully refreshing about a chilled soup - especially when it's such a glorious colour.
On a chilly and very windy day in England it's nicer to have it warm. This frozen pea soup tastes great either way. I love the taste of the mint but if your kids aren't keen you can leave it out - you'll still have the glorious green colour and all the goodness of the veggies inside.
This is a great recipe for squeezing lots of different vegetables into one meal - it contains onion, peas, lettuce and potato.
Yes, I know potatoes don't count towards your five a day but we don't have much to work with when it comes to veg my kids actively like! Want to read more about how much veg kids should be eating?
Thank you to Susie from Domaine du Pignoulet for allowing me to share your chilled pea and mint soup recipe.
Daniel Patterson, the founding chef at Coi in San Francisco, created a lovely chilled minted pea soup, which inspired this recipe. Its sweetness is tempered by the tang of buttermilk, which gives it both a richness and silkiness that elevate it from its simple origins. I’ve adapted Chef Patterson’s recipe, which reminded me of the classic English dish of mushy peas, by garnishing it with a swirl of an Indian spice–infused oil, with a nod to the mint chutneys that I ate with samosas, papadums, and kebabs while traveling in London.
2 cups buttermilk (To make this vegan: put 2 tablespoons of lemon juice or white vinegar, and fill the rest of the 2 cups with plant milk, we like soy. Let sit for 10 minutes at room temperature)
4 cups frozen green peas
10 fresh mint leaves, plus more sprigs for garnish
Freshly ground black pepper
Fresh peas, for garnish
1 tablespoon cumin seeds
1 cup olive oil
4 garlic cloves, peeled and crushed
2 quarter-size slices fresh ginger, slightly crushed
2 tablespoons minced onion
2 Thai green or 1 Serrano chile, minced
2 tablespoons cilantro, minced
Prepare soup: In a medium-size saucepan, bring buttermilk to a simmer and add peas and a large pinch of salt. Simmer for 1 to 2 minutes over medium heat, stirring often so that buttermilk does not boil over. Peas should not be fully cooked, just warmed—you want them to remain brilliant green.
Transfer peas and liquid immediately to a blender along with mint leaves and, starting on low speed, carefully blend (holding lid on firmly with a dishcloth), working up to high speed for 60 seconds.
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 set into an ice bath. Stir continuously until soup is cool. Adjust seasoning with salt and black pepper. Refrigerate until cold.
While soup is chilling, make Indian-spiced oil:
Heat a dry skillet over medium heat. Add cumin seeds and lightly toast for a few seconds, until aromatic, being careful not to burn them. Remove toasted seeds from pan.
Add olive oil to pan and heat over medium heat.
Add garlic, ginger, onion, chiles, and cilantro and sauté for a few minutes, or until onion is translucent.
Remove from heat and pour over half the toasted cumin seeds, reserving the other half of seeds for garnish. Allow oil mixture to sit for at least an hour for flavors to infuse.
Strain infused oil and transfer oil to a squeeze-tip bottle.
To serve, ladle soup into bowls or shot glasses. Use a squeeze bottle to swirl a stream of infused oil on top, and garnish with fresh peas, mint sprig, a pinch of toasted cumin seeds, and black pepper.