Best 2 Green Pea And Mint Soup Recipes

Searching for a comforting and refreshing dish to enrich your culinary repertoire? This article will guide you through the delightful journey of creating a vibrant and flavorful green pea and mint soup. We will explore the nuances of selecting fresh ingredients, from plump green peas to aromatic mint leaves, and delve into the culinary secrets of crafting a soup that tantalizes the taste buds and nourishes the soul. Get ready to embark on a culinary adventure that celebrates the harmonious marriage of flavors and textures, leaving you with a symphony of flavors that will delight your palate.

Let's cook with our recipes!

GREEN PEA AND MINT SOUP

Green Pea and Mint Soup image

This refreshing cold soup is a celebration of spring vegetables with a generous amount of green peas and fresh mint. It is very simple to make, and it looks beautiful when served.

Provided by dakota kelly

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 1h40m

Yield 4

Number Of Ingredients 10

Ingredients

4 tablespoons butter
4 green onions, chopped
1 pound frozen or fresh green peas
2 ½ cups vegetable broth or stock
3 tablespoons chopped fresh mint leaves
2 ½ cups milk
salt and freshly ground black pepper to taste
1 pinch white sugar
½ cup light whipping cream
2 sprigs fresh mint leaves for garnish

Steps:

Melt butter in a large saucepan or Dutch oven over low heat. Add the 4 chopped green onions, and cook until softened, but not brown. Stir in the peas, vegetable stock, and 3 tablespoons of chopped fresh mint. Increase heat to medium, and bring to a boil. Reduce heat back to low, cover, and let simmer for about 30 minutes. If you are using frozen peas, 15 minutes is enough.
Using a large slotted spoon, remove about 3 tablespoons of the peas, and set aside for garnish. Pour the soup into a blender or food processor along with the milk, and puree until smooth. Season with salt and pepper to taste. Throw in a pinch of sugar if desired. Allow the soup to cool to room temperature, then refrigerate until chilled.
Pour the soup into 4 serving bowls. Swirl 1 tablespoon of light cream into each one, then garnish with reserved peas and sprigs of mint.

Nutrition Facts : Calories 290.8 calories, Carbohydrate 27.3 g, Cholesterol 42.7 mg, Fat 15.3 g, Fiber 5.8 g, Protein 12 g, SaturatedFat 9.3 g, Sodium 706.7 mg, Sugar 15.7 g

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:

For a smoother texture, use an immersion blender or transfer the soup to a regular blender in batches.
If you don't have fresh mint, you can use 1/2 teaspoon of dried mint.
To make the soup ahead of time, cook it according to the directions and then let it cool completely. Store the soup in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. When you're ready to serve, thaw the soup overnight in the refrigerator or reheat it over low heat on the stovetop.
Serve the soup with a dollop of sour cream, yogurt, or crème fraîche. You can also garnish it with fresh mint or chives.

Conclusion:

This easy-to-make green pea and mint soup is a delicious and refreshing way to enjoy fresh peas. It's perfect for a light lunch or dinner, and it's also a great way to use up leftover peas. With its vibrant green color and delicate flavor, this soup is sure to be a hit with everyone at the table.