Add the broth, peas and seasonings and simmer, covered, for 25 minutes, or until the peas are very tender. Light and tasty, these pea and mint scotch eggs are a vegetarian twist on an old favourite. In order to preserve the vibrant color and flavor of the peas, the soup must be cooled immediately. Bring to the boil, turn down … This refreshing soup comes together in 6 simple steps. Add the spring onions, garlic, and bacon and gently cook for 5-7 minutes or until the spring onions are soft but not brown. Spoon creme fraiche into a plastic squeeze bottle and squeeze the creme fraiche over the top of the soup … In a saucepan heat the olive oil. … Chill 30 minutes or up to 2 hours before serving. Step 3: Stop the motor and add the lemon juice. Add the chopped mint to the soup and puree in a blender or with a stick blender. But the one I’m most interested in is the pea soup known in Britain and Ireland – pea and mint soup to be precise. How to make cold pea soup with crab and mint. Chilled Pea Soup with Mint, Curried Shrimp, and Peanuts. When hot, add the onion, cover and simmer gently for about 3 to 4 minutes or until tender. But this one is an exception. Add the lettuce, peas and fresh mint and bring back to the boil. © 2020 Discovery or its subsidiaries and affiliates. Pea and mint scotch eggs. 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. Chill the soup well before serving and if it’s too thick, thin it down with a little cold water or vegetable stock. 3 cups fresh peas (about 3 pounds unshelled). Purée until smooth. Add … Purée until smooth. In a food processor, blend the mixture in batches until combined well. Prepared with all the prescribed accoutrements – curried shrimp, shredded carrots, and toasted nuts – this dish is a perfectly refreshing warm-weather meal. In addition to peas and cucumbers, the soup … How to make a cold pea and mint soup Heat the vegetable stock. Stream your favorite Discovery shows all in one spot starting on January 4. Because the soup is … Step 3: Stop the motor and add the lemon juice. All rights reserved. Step 1 Melt butter in a large saucepan or Dutch oven over low heat. Melt butter in a large saucepan or Dutch oven over low heat. Season cold soup with salt and adjust cayenne pepper. This refreshing soup comes together in 6 simple steps. Before serving, stir in cream and fresh mint. Let it cool. Cold soups generally leave me cold. Stir in the peas, vegetable stock, and 3 tablespoons of chopped … Sign up for the Recipe of the Day Newsletter Privacy Policy, In a large saucepan, cook the leek in the butter over moderate heat for 3 minutes, or until softened. Step 2: With the motor running, add the olive oil in a slow, steady stream. In a food processor, combine peas, mint, garlic, olive oil and salt and pulse to finely chop. It can be eaten hot or cold, so it’s great for any time of the year. This pea and mint soup is creamy, packed with vegetables and gets a lot of fresh flavors from the mint. 2 cups finely chopped washed Boston lettuce leaves, 1 package (10 ounces) thawed frozen tiny peas. Remove from heat and season with salt and pepper. Remove from heat and season with salt and pepper. Melt butter in a large saucepan over medium-low heat. Cold Pea Soup with Herbed Oil Swirl recipe | Epicurious.com Add the peas, and sugar and pour over the boiling stock. Add the 2 cups of water and peas and bring just to a boil and cook for 3 to 4 minutes. Season to taste and add the sugar, if needed. Pour in the stock and bring to the boil. Ladle soup into a serving bowl. Chill the soup, covered, for at least 2 hours. 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 and light with a wonderful sweetness from the peas, this easy soup can be served warm or cold. Just allow the peas … Serve in small glasses with a little cream spooned on top and garnished with some pea shoots. Heat the oil in a large pan. Add stock, and bring to a boil over high heat. When hot, add the onion, cover and simmer gently for about 3 to 4 minutes or until tender. Garnish with mint sprigs. Let it cool. Add leeks, and cook, stirring occasionally, 6 … Sign up for the Recipe of the Day Newsletter Privacy Policy, Turkey Soup with Egg Noodles and Vegetables. All rights reserved. 2. While many of the other varieties are warming and comforting throughout the … In another saucepan cook the garlic and spring onions in the vegetable oil until the onion is soft but not brown. Quickly pulse once or twice to blend. Earlier, I had posted Recipe #285307 after watching an episode of Ina Garten's show on the FoodNetwork. Step 1: Combine the peas, broth, and salt in a blender. Chill until serving time. 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. Add the 2 cups of water and peas and bring just to a boil and cook for 3 to 4 minutes. In a food processor, blend the mixture in batches until combined well. And the color that results make this soup look as good as it tastes. Put the spring onions into a large pan with the potato, garlic and stock. Chill the soup, covered, for at least 2 hours. Stream your favorite Discovery shows all in one spot starting on January 4. The almost luminescence green comes from the dry green split peas and bolstered by the mint. Step 1: Combine the peas, broth, and salt in a blender. 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. Add the 4 chopped green onions, and cook until softened, but not brown. Correct the seasoning.Â. Add the lettuce and stir just until wilted. Add the onions and cook until softened, about 7 minutes. Melt butter in a large saucepan over medium heat. This Pea and Mint Soup is a British comfort food classic and maybe the best pea soup recipe out there. Add the broth, peas and seasonings and simmer, covered, for 25 minutes, or until the peas are very tender. A high-speed blender makes the soup super-smooth but a standard blender will do fine. Before serving, stir in cream and fresh mint. Step 2: With the motor running, add the olive oil in a slow, steady stream. Cold Split Pea Soup with Mint is a superb vegetarian soup that is as full of flavour as its colour. © 2020 Discovery or its subsidiaries and affiliates. They just seem like an excuse for a cold drink. Before serving, adjust the seasoning and serve garnished with chives and yogurt if you wish. In a saucepan heat the olive oil. The soups flavour is taken into overdrive by using heavy cream and a few fresh mint leaves. Combine the vegetable stock and water in a medium saucepan. How to make cold pea soup with crab and mint. With food processor running slowly add broth and water and run until smooth. Add the lettuce and stir just until wilted. Quickly pulse once or twice to blend. In a large saucepan, cook the leek in the butter over moderate heat for 3 minutes, or until softened. Add onion, and sauté until tender, 4 to 6 minutes. 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