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