1 1/2 teaspoons salt. Add boiling water to the pan and put in the apple, peas, and sweet potato. Method. Melt butter in a large saucepan or Dutch oven over low heat. Melt the butter in a soup pot over medium-low heat. Add the seasoning and chopped mint, or some mint sauce. In fact, I often omit those to make a healthier soup. Add the frozen peas and chicken or vegetable stock and bring to the boil. Bring back to the boil, then reduce the heat and simmer for 15-20 min­utes until the sweet potato is soft. Mint would be a sensational addition. Good with Parmesan-dusted, flash-grilled croutons or bruschetta.900g frozen petits pois dutchgoesitalian says: March 30, 2014 at 7:34 am. Pour the soup into serving bowls, garnish with mint leaves and extra virgin olive oil if preferred. Add the rest of the mint to the pan together with the cream. Stir in the peas, vegetable stock, and 3 tablespoons of chopped fresh mint. Blitz the ingredients in the pan with a hand blender (or use a food processor) until completely smooth. I was served this soup last week when I was lucky enough to be invited along to a bloggers Pilates retreat at Domaine du Pignoulet* - a stunning holiday house in the south of France. Add the peas and stock, bring to the boil, reduce the heat and simmer for 3 minutes. See more ideas about Pea and mint soup, Cooking, Vegan recipes. https://www.shelllouise.co.uk/2018/01/pea-and-mint-soup-recipe.html Method. Green Pea and Mint Soup. Add more water if desired. 2 Tbsp canola oil 2 onions, finely diced 2 cloves garlic, crushed 1 vegetable stock cube 1½ cups water 500g fresh or frozen peas Cooking Notes – You can serve the soup warm, or cold (leave to the soup to cool and then chill for at least 2 hours before serving). Cold Split Pea Soup with Mint is a superb vegetarian soup that is as full of flavour as its colour. This spring pea and mint soup is fresh, creamy, low in calories and healthy. Stir the pea sauce and reserved peas through the pasta until fully coated, adding a little of the reserved pasta cooking water if needed to loosen. Serves 4. At this point you can serve the soup as is, or add the cream if you prefer. Gently fry the onion and garlic in a pan with the oil for 5-10 minutes, covered, until soft but not coloured. 1 Heat the oil in a large saucepan, add the onion and gently cook for 3 minutes until softened. https://www.clarkscondensed.com/recipe/pea-fennel-and-mint-soup 2 medium yellow onions, peeled and diced. Here I have added Himalayan pink salt when making the pea mint soup. My vegan pea and mint soup recipe was inspired by a wonderful trip to France. It’s one of my favorite cookbooks, I love the simplicity of the recipes. The spring is coming and I decided to write a recipe for a soup that can be done quickly and with just a few ingredients. Pour the pureed mixture back in with the remaining soup in the pot and add the cooked brown rice. But you can make white sauce or bechamel sauce and then proceed with making the soup. Pea and mint soup can also be made from frozen peas, which most people have in their home. Puree in the food processor or blender, then sieve to remove any strings. It’s an easy recipe to play around with and one of our favourite. 5. Add to the spring onion and pea mixture, stir in the cream, season and reheat. Add the onion and garlic and fry for 3–4 minutes, until softened. Add the green onions and salt and cook, stirring, until just softened, 3 minutes. White sauce recipe for another day. However, the quintessentially British pairing of peas with mint is fresh and sweet, delicate yet filling. Let the soup cool just a little before blitzing with a stick blender until smooth, then season to taste and serve. Heat the oil in a saucepan over a medium heat. Pea and mint soup sounds a weird combination but it is a great one. Ingredients. 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. Season to taste. Bring to the boil, cover and simmer for 15 minutes. 1/2 teaspoon freshly ground black pepper. Add the mint leaves once the peas are very soft and let them wilt a bit. Put the sugar snaps, water, lettuce and mint leaves in a pan. Add in lemon juice and mint leaves; process until very smooth. The soups flavour is taken into overdrive by using heavy cream and a few fresh mint leaves. Take off the stove and blend with a hand blender until the soup reaches the thickness you prefer. Finely shred the mint leaves. Sounds great!!! Pea and mint soup recipe, which is easy to make and can also be made vegan by omitting the cream and butter. 2 garlic cloves, minced or pureed Serve garnished with lettuce and mint. 1 shares; It must be something about this time of year, but here I go again, sharing yet another green-hued recipe (see Salsa Verde and Green Goddess Sauce). 1 tsp concentrated mint sauce; salt and pepper; 275ml/0.5 pint single cream or milk or reconstituted milk; A pinch of sugar; Method. Blitz together, adding a little water if needed to create a thick, sauce-like consistency. If the soup is too thick – add 1 cup boiling water and blend again. Garnish with additional mint and cracked pepper, if desired. Add onion and cook, stirring often, until softened but not browned, 6-8 minutes. An easy, quick and satisfying pea and mint soup recipe that’s the perfect light lunch to sit out and enjoy the summer sun with. Warm through before serving. Whizz in the food processor or blender. Mar 29, 2020 - Explore Patricia Paz's board "Pea and mint soup" on Pinterest. With no added dairy, it’s vegan too. Serve in warmed bowls garnished with a little crème fraîche, if you like, and a sprig of mint. STORE NOTE Cool leftovers, then cover and refrigerate within 2 hours of making. Mix 2 teaspoons of mint into the bowl with the uncooked vegetables. glad you enjoyed it. Mint and pea soupServes 6Prep: 10 minCook: 10 minIf cream is off radar at the moment, add extra stock or milk. 2. This post will be dedicated to a recipe of a vegan green pea and mint soup with coconut milk, which can be served hot or chilled, and some variations. Add the 4 chopped green onions, and cook until softened, but not brown. Place half of the soup in blender. Stir in the mint, and season with salt and pepper to taste. The recipe is slightly adapted from Jamie Oliver’s cookbook “Ministry of food”. 4. Melt butter in a large heavy pot over medium heat. 2 tablespoons olive oil. Deselect All. However, if you would like to try the recipe with the fennel, as well other soup recipes, then check out the New England Soup Factory Cookbook: More Than 100 Recipes from the Nation’s Best Purveyor of Fine Soup by Chef Druker. Preparation. Return the soup to the rinsed-out pan. Stir in the crème fraîche and check the seasoning. I sometimes add garlic and chives too. Stir in petit pois and chicken or vegetable stock. Ladle the soup mixture into bowls, and top with crumbled feta. Cook the peas in the stock or water plus cube, with the mint sauce and a pinch of salt and pepper for 10 minutes; Allow the soup to cool slightly, then whizz through with a hand blender until the liquid's smooth For this pea mint soup I have kept it very simple finishing with some fresh cream to give a smooth finish. There are various versions of pea soup around the world. Divide between serving dishes and top with the reserved mint leaves and a few extra shavings of the cheese. Pea and Mint Soup (Thermomix) 18/03/2019 By Nicola.