Best 2 Chilled Pea Mint Soup Recipes

"Chilled pea mint soup" is a classic summer soup loved for its refreshing and delightful flavor. With just a few basic ingredients, you can easily whip up a pot of this soup at home. Its vibrant green color and cool, creamy texture make it a perfect appetizer or light lunch. Whether you prefer a smooth or chunky texture, this versatile soup can be customized to suit your taste. This article will guide you through the steps to create the perfect chilled pea mint soup, providing tips and tricks to ensure a delicious and satisfying result."

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CHILLED PEA-MINT SOUP

Chilled Pea-Mint Soup image

Buttermilk-simmered peas, plenty of mint, a touch of salt: That's it. The chef Daniel Patterson brought the recipe to The Times in 2007. It benefits mightily not just from the use of fresh peas, but from real, homemade buttermilk as well, "nothing like the cultured, processed stuff that goes by the same name," he wrote. This is true, as it happens, but luckily fresh buttermilk can increasingly be found at farmer's markets and in specialty markets. Top the chilled soup with a few peas and a grind or two of fresh black pepper.

Provided by Daniel Patterson

Categories soups and stews, appetizer

Time 15m

Yield Serves 4

Number Of Ingredients 5

Ingredients

2 cups homemade buttermilk (see note)
4 cups shelled peas, plus more for garnish
Salt
10 mint leaves
Freshly ground black pepper

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.

Nutrition Facts : @context http, Calories 50, UnsaturatedFat 0 grams, Carbohydrate 6 grams, Fat 1 gram, Fiber 0 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 287 milligrams, Sugar 6 grams

CHILLED GREEN PEA SOUP WITH MINT AND AVOCADO

Chilled Green Pea Soup with Mint and Avocado image

This is a soup that I serve for special occasions (like Easter), and catering events (like weddings). It's relatively simple to make, and creates a wonderful presentation, when served in a martini glass. Although this soup is cooked and then cooled, you can skip the cooking and make the soup entirely in the blender. In...

Provided by Andy Anderson !

Categories Vegetable Soup

Time 30m

Number Of Ingredients 13

Ingredients

3 Tbsp sweet butter, unsalted, or olive oil (extra virgin)
1 medium yellow onion, finely chopped
1 stalk(s) celery, finely chopped
4 c chicken stock, divided
6 c fresh peas or frozen peas, thawed (recommend fresh)
1/4 c fresh flat-leaf parsley leaves
1/4 c fresh mint leaves
1 tsp fresh dill, finely chopped
1 Tbsp freshly squeezed lemon juice
1 medium ripe avocado, halved, stone removed, and flesh scraped out
salt, kosher variety, to taste
freshly ground black pepper, to taste
1/4 c crème fraîche, for garnish

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

Tips:

Use fresh ingredients: Fresh peas and mint will give your soup the best flavor. If you can't find fresh peas, frozen peas will work as well.
Don't overcook the peas: Peas should be cooked until they are tender but still have a slight bite to them. Overcooked peas will be mushy and bland.
Use a good quality vegetable broth: The vegetable broth is the base of your soup, so it's important to use a good quality one. Look for a broth that is low in sodium and has a rich flavor.
Season the soup to taste: Once the soup is cooked, taste it and adjust the seasonings as needed. You may want to add more salt, pepper, or lemon juice.
Serve the soup chilled: This soup is best served chilled. You can chill it in the refrigerator for at least 2 hours, or overnight.

Conclusion:

Chilled pea and mint soup is a refreshing and flavorful soup that is perfect for a summer meal. It's easy to make and can be tailored to your own taste preferences. Whether you like your soup thick or thin, creamy or chunky, this recipe is a great starting point. So next time you're looking for a light and healthy meal, give this chilled pea and mint soup a try.