Ingredients. Frozen peas are already parboiled, so 1 minute of cooking is enough. posted by Kristen Stevens on June 18, 2020, Hi, I'm Kristen! Have a picture you'd like to add to your comment? This simple pea soup, made with fresh or frozen peas and kitchen-staple ingredients, is ready in only 15 minutes. I used a mix of frozen sweetlets (very small peas) and summer sweet peas (medium size peas). If you're starving, make this. Plus it’s vegetarian as well as weeknight friendly. Meanwhile, bring a medium … Introduction If fresh late spring peas are available, substitute for the frozen peas. Ingredients. Spring Pea Soup with Creme Fraiche is just bursting with the flavors of Spring, whether you serve it in a soup bowl, shot glass or decorative container. Off the heat, add the mint, salt, and pepper. Pour off the fat in the pot. I blended the soup in two batches in the Vitamix and strained it in 4 batches, pressing the soup through the sieve with the back of a spoon. Add the onion and garlic and cook until the onion is transparent, about 3 minutes. I served it with some smashed white beans and avocado on toasted ciabatta. Frozen peas are super convenient. The vibrant green colour from the fresh peas adds visual appeal. Notify me of follow-up comments by email. Fresh markets and produce aisles showcase peas of all types every spring and early summer. Add the broth, honey, salt, and white pepper to the pot, increase the heat to high, and bring to a … Pea soup has quite the pedigree. It’s a great soup for long-awaited spring. This cold sweet pea soup is a perfect example of why a well-made soup is so wonderful. 1 … If you have fresh peas on hand you can absolutely use them. Mark Bittman. no grains. Butter up a slice of our no yeast bread with herbs and cheese to serve with this soup! This was perfect. We were in such a good mood after trying this we were calling everyone we saw the main ingredient. 2 tbsp. I've wanted to try pea soup for some time, and while I had neither fresh peas nor fresh mint, I finally decided to give it a go when looking through some back issues of Cooking Light. This pea soup is bursting with the flavor of fresh peas, even though we usually make it with frozen peas. 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. If desired, strain the purée through a fine-mesh sieve into a bowl, working in batches and pressing the soup through the sieve with the back of a spoon. I LOVE everything to do with food: making it, taking pictures of it, and (the best part) eating it. You'll be sitting down to a delicious bowl of soup in only 15 minutes. Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? I cooled it in the ice bath for 20 minutes, after which the bath was no longer cold and the soup was a little warmer than room temperature. 10 Food Photography Tips for New Food Bloggers, The 10 Best Food Photography Props to Improve Your Food Photos, The Best WordPress Plugins for Food Bloggers, Sweet Potato Turmeric Soup with Salty Almond Croutons. Add the chicken stock, increase the heat to high, and bring to a boil. Let us know what you think. 1 pound peas in the shell, snow peas or sugar snap peas (frozen are acceptable) 3 … By Colby Garrelts. extra virgin olive oil 2 small or 1 large yellow onion, peeled and finely diced (about 1 cup) 4 cups frozen peas 1 qt. You’ll know that warm weather has officially arrived when this incredibly velvety It's a quick and healthy lunch or dinner option. All Rights Reserved. Melt the butter in a large pot over medium-high heat. Enter your email address and get all of our updates sent to your inbox the moment they're posted. With no added dairy, it’s vegan too. You can also use storebought bone broth. Add shallot, and cook 2 to 3 minutes, or until soft and translucent. If you're serving this for dinner, add a slice of our no yeast bread with herbs and cheese or our whole wheat Irish soda bread to make it a little more filling. I bought three 16-oz bags of regular (not petite or baby) peas. The resulting soup was a slightly thick, creamy consistency and it did remain a vibrant green color. Fresh peas aren’t mandatory, but they are an added bonus if you can find them. Bursting with the grassy, sweet flavors of the season. I also throw in parsley, mint, and green onion in … If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. ★☆ Print Recipe. The soup comes together quickly and is very simple to make. If fresh late spring peas are available, substitute for the frozen peas. Peas are full of nutrients, including vitamin C, fiber and thiamine while avocados provide almost 20 essential nutrients, including fiber, potassium, vitamin E, B-vitamins and folic acid. Cold Sweet Pea Soup Recipe © 2015 Josh Thomsen. Have you tried this recipe? (Don’t allow the onion to brown or it will discolor the soup.). Set the bowl of soup in the ice water to begin to chill for about 20 minutes and then cover and refrigerate the soup until chilled through, at least a couple hours. Season lightly with salt and … Transfer the bacon to a plate. Cook at a boil for 5 minutes. Add the peas, spinach, stock, and thyme and bring nearly to a simmer. Required fields are marked *, Rate this recipe The soups flavour is taken into overdrive by using heavy cream and a few fresh mint leaves. One of my favorite, and different way to use fresh pea pods is in a soup. 2 tablespoons unsalted butter. We'd love to see your creations on Instagram, Facebook, and Twitter. Upload a picture of your dish But as a basic, quick soup it’s quite nice. It takes a while to blend it to a very smooth texture with no discernible pea skins, but it's definitely worth the time. Cold Split Pea Soup with Mint is a superb vegetarian soup that is as full of flavour as its colour. In a medium soup pot, cook the bacon over moderate heat until browned and crisp, about 6 minutes. This would be a great make-ahead soup as it retained its beautiful light avocado green hue in the refrigerator for a few days. Time 30 minutes, plus chilling . ©2020 The Endless Meal®. I used frozen peas as fresh are not available here yet, but I can imagine that it would taste even better with fresh garden peas. Purée the remaining pea soup until smooth, either with an immersion blender or wait 10 minutes and carefully purée it in batches in a blender. I chilled the soup in the ice bath for 10 minutes just to remove the intense heat and then refrigerated it for several hours. This soup is made from 2 nutritional rock stars: peas and avocados. I hope that you love it as much as we do! I did taste it when it was warm (and fell in love immediately) and thought it was too sweet. Image. While many of the other varieties are warming and comforting throughout the cold … The consistency of the soup was like a thick cream of potato soup. This chilled soup tastes of springtime, and makes a perfect first course before an elegant ham dinner. Thus, my Cold Green Pea Soup (AKA Green Pea Gazpacho) has a double dose of rice wine vinegar and fresh lime juice. You start with a few simple ingredients, and with a little time and effort, you end up with a dish that blows you away. Quick, easy, and tasty. If really fresh peas aren't available, use frozen baby peas. Design by Purr. Then tell us. The end result is a smooth, creamy soup that I could not stop eating! Add the peas and cook for 3 to 5 minutes, until the peas are tender. If you love simple and tasty recipes that make you feel great, you are in the right place. We use homemade chicken or beef stock in most of our soup recipes as it gives the best flavor and adds the most nutrition. Simply simmer the peas in the stock for 5 minutes to cook them. Blend the soup with an immersion blender or in 2 batches in a regular blender. All materials used with permission. Puree the peas in a blender or food processor in batches. And as always, please take a gander at our comment policy before posting. The soup was fresh-tasting despite the fact that I used frozen peas (fresh ones were not yet available). ♡♡♡, Your email address will not be published. It tasted more complex with a splash of liquid smoke, and I think maybe if it were thickened with some potatoes or something it could be heartier. And once they're blended into this soup, all you will taste is delicious fresh peas. ★☆ We always have a bag of them in our freezer. Use fresh or frozen peas. Pin this green pea soup recipe to save it for later! It wouldn’t be a crime to skip this step if you don’t mind a coarser texture or if you’re making the soup for a casual family dinner. It did take quite a while to shell all those peas, but, oh boy, that soup was one of the best things I ever ate. A little onion added just enough depth without distracting from the flavor of the peas. Garden to table: freshly shelled peas. Add the peas and boil rapidly until the peas are tender, about 2 minutes. If you garden you may find yourself like me with an excess of snap peas and sugar snap peas. If you love this recipe as much as I do, be sure to leave a review or share it on Instagram and tag @TheEndlessMeal. 1 cup leek, minced. However, my hat goes off to anyone who has the patience to shell 7 cups of peas for one recipe! It's light, fresh, and won't leave you feeling heavy. I would recommend blending the soup until it is very very smooth as this will make the straining step a little easier. Adapted from Josh Thomsen | Agricola Cookbook | Burgess Lea Press, 2015, “Sweet pea” is often used as a term of endearment, which we understand quite well after tasting this spring soup. Remove the pot from the heat. Ladle into small bowls and garnish with the reserved peas. This cold sweet pea soup is delightful both to the eye and taste buds! Strain back into the saucepan, stir in the … Salt to taste. I transferred it to the fridge and chilled it for 2 hours longer. It’s simply delicious, especially with fabulous garnishes like crumbled bacon, tangy créme fraîche, or fresh pea shoots. Hi Kristen, This pea soup looks and sounds delicious! When the butter foams, add the onion, reduce the heat to low, and cook slowly, stirring occasionally, until the onion is translucent and very tender, about 10 minutes. The almost luminescence green comes from the dry green split peas and bolstered by the mint.This is a superbly refreshing starter that cleanses the palette ready for the main course. When the pea soup is completely chilled, taste and adjust the seasonings. They are so good, and yes, so good for you. Then enter your email address for our weekly newsletter. Turn off heat; use a slotted spoon to transfer vegetables into a large blender, leaving liquid in pot. Yield 4 servings . You will love it! And if you like simple veggie soup recipes, try our cozy celery soup or asparagus soup. 1. Email the grocery list for this recipe to: Heat the butter and olive oil in a pot over medium heat. Get our FREE tips, techniques, and the most popular soup recipes so you can cook soup like a pro! no sugar. 3 tablespoons unsalted butter (1 1/2 oz), 1 cup finely chopped white onion, about 3/4 medium onion, 7 cups frozen peas or shelled fresh peas (from about 5 pounds or 2.3 kg peas in their pods), Spanish Olive Oil Tortas ~ Tortas de Aceite. Cold Pea Soup with Herbed Oil Swirl recipe | Epicurious.com Remove saucepan from heat; add peas, tofu, and white pepper; and season with salt, if desired. This pea and mint soup recipe is quick and easy to make and delicious served either hot or cold but never chilled. (Frozen peas will take only 3 minutes.) But the one I’m most interested in is the pea soup known in Britain and Ireland – pea and mint soup to be precise. You can still find fresh peas to shell for this lovely simple soup at your farmer’s market if you don’t have any in your garden. no dairy. Drain the peas on paper towels and reserve as a garnish. 3 cups hot vegetable stock. The Endless Meal is a place for recipes that are easy to make, healthy, and delicious. ★☆ Add the peas, spinach, stock, and thyme and bring nearly to a simmer. Elegant First Course: Cold Pea Soup with Mint - West of the Loop From fresh, vibrant garden pea soups to hearty split pea and ham soups - find loads of pea soup recipes to see you through all the seaons. This soup is very easy to whip up and it’s ready in 25 minutes: simmer, purée in a blender and serve. This cold sweet pea soup is made with fresh or frozen green peas, vegetable broth, onion, salt, pepper, and honey. 3 cups fresh peas (about 3 pounds unshelled) 1/2 teaspoon sugar. (If you are using fresh peas, simmer for 5 minutes.). This soup … Cook for 10 minutes and taste to be sure that the vegetables are cooked but retain their green colour. Hate tons of emails? This was the most tedious part of the process, even though I had blended each batch until it was very smooth. It's light and bright flavor makes it an ideal spring or summer soup recipe. (Cooling the soup quickly helps it retain its beautiful green color.). Chill soup for at least 3 hours or up to overnight.Garnish each serving with pea tendrils if desired. The great thing about peas is that they retain most of their fresh taste even when frozen. Add the broth, honey, salt, and white pepper to the pot, increase the heat to high, and bring to a boil. Pour in chicken broth and water. Cold Pea Soup. You'll never know the soup is made with frozen peas. Return the soup to the heat and warm through. sea salt, pea shoots, peas, fresh basil leaves, mint leaves, fresh mint leaves and 6 more Cold Pea Soup Sobre Dulce y Salado scallion, mint, salt and ground black pepper, vegetable broth and 4 … The recipe is slightly adapted from Jamie Oliver’s cookbook “Ministry of food”. (If you are using fresh peas, … Be the first on your block to be in the know. You’re given a little extra grace when making this by being able to use frozen or fresh peas.–Renee Schettler. I picked about 10 pounds of peas from our garden last weekend, along with some gorgeous shallots and fresh garlic. I can’t wait to try it. (The chilled peas actually helped the soup chill faster.) However, once cold, it was perfect and I didn't need to adjust the seasonings at all. Using a slotted spoon, transfer about 1/4 cup peas to the ice water to stop the the cooking, which will keep the peas a vibrant green. Deselect All. Heat oil in medium saucepan over medium heat. It’s one of my favorite cookbooks, I love the simplicity of the recipes. ★☆. © 2018 All rights reserved. Putting the soup through a sieve and running a rubber spatula back and forth against the bottom of the sieve until there is nothing left except bits of the pea skin took some time. You should have about 6 cups soup. Don’t despair if you are sitting in June heat- this delicate soup is tasty served cold too. Thanks, Karen! This recipe is okay for what it is. Attach it below. … I cooked them for 3 minutes once the soup returned to a boil). If using, add the yogurt then season to taste with salt. no hassle. Pressing the soup through the sieve with a spoon also helps to speed up this step, which can be a bit tedious otherwise. It's amazingly quick and easy to make. Serving this soup on its own is ideal for lunch. Cook's Notes For another seasonal take, substitute 1 pound fresh asparagus, trimmed and cut into 1/2-inch pieces, for the peas. ★☆ Fill a large bowl halfway with ice water. Thank you, Mr. Bittman, what perfect timing. Add split peas, bay leaves and thyme. Here's a fresh take on traditional pea and ham soup, usually made with split peas. Most of the recipes you’ll find here are Whole30, paleo, keto, vegan, or gluten-free. This spring pea and mint soup is fresh, creamy, low in calories and healthy. Add 21/2 cups water, and bring to a boil. Vegetable broth will work but you'll likely want to add more salt. Would make it again. Your email address will not be published.