Minty Pea Soup Food

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BAREFOOT CONTESSA'S FRESH PEA SOUP



Barefoot Contessa's Fresh Pea Soup image

Earlier, I had posted Recipe #285307 after watching an episode of Ina Garten's show on the FoodNetwork. Now, I have finally tried the Fresh Pea Soup from that airing and found that I love it, as well. I prepared this with frozen peas, and while the original recipe did call for mint, I didn't have any on hand and omitted it. Pea soup may make some people's heads spin, but this is so good. Pairing with the flavorful Roasted Red Pepper Sandwich would be an incredible meal.

Provided by Ms B.

Categories     < 30 Mins

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

2 tablespoons unsalted butter
2 cups leeks, white and light green parts chopped
1 cup yellow onion, chopped
4 cups chicken stock
5 cups fresh peas or 2 (10 ounce) packages frozen peas
2 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper
1/2 cup creme fraiche
1/2 cup chives, chopped
garlic-flavored croutons, for serving

Steps:

  • 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.
  • Add the chicken stock, increase the heat to high, and bring to a boil.
  • Add the peas and cook for 3 to 5 minutes, until the peas are tender. (Frozen peas will take only 3 minutes.)
  • Off the heat, add the salt, and pepper.
  • *Puree the soup in batches: place 1 cup of soup in a blender, place the lid on top, and puree on low speed.
  • With the blender still running, open the venthole in the lid and slowly add more soup until the blender is three-quarters full.
  • Pour the soup into a large bowl and repeat until all the soup is pureed.
  • Whisk in the creme fraiche and chives and taste for seasoning.
  • Serve hot with garlic croutons.

Nutrition Facts : Calories 288.8, Fat 13.7, SaturatedFat 7.6, Cholesterol 42.1, Sodium 831.2, Carbohydrate 30.9, Fiber 7.2, Sugar 11.8, Protein 11.9

FRESH PEA SOUP



Fresh Pea Soup image

Provided by Ina Garten

Categories     main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 11

2 tablespoons unsalted butter
2 cups chopped leeks, white and light green parts (2 leeks)
1 cup chopped yellow onion
4 cups chicken stock, preferably homemade
5 cups freshly shelled peas or 2 (10-ounce) packages frozen peas
2/3 cup chopped fresh mint leaves, loosely packed
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup creme fraiche
1/2 cup freshly chopped chives
Garlic croutons, for serving

Steps:

  • 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. Add the chicken stock, increase the heat to high, and bring to a boil. Add the peas and cook for 3 to 5 minutes, until the peas are tender. (Frozen peas will take only 3 minutes.) Off the heat, add the mint, salt, and pepper.
  • *Puree the soup in batches: place 1 cup of soup in a blender, place the lid on top, and puree on low speed. With the blender still running, open the venthole in the lid and slowly add more soup until the blender is three-quarters full. Pour the soup into a large bowl and repeat until all the soup is pureed. Whisk in the creme fraiche and chives and taste for seasoning. Serve hot with garlic croutons.

MINTY PEA & POTATO SOUP



Minty pea & potato soup image

This vibrant soup is fresh-tasting and substantial enough to have for dinner

Provided by Good Food team

Categories     Dinner, Soup

Time 30m

Number Of Ingredients 6

2 tsp vegetable oil
1 onion , chopped
800g potato , peeled and cut into small chunks
1l vegetable stock
350g frozen pea
handful mint , chopped

Steps:

  • Heat the oil in a large saucepan, then fry the onion for 5 mins until softened. Add the potatoes and stock, then bring to the boil. Cover and simmer for 10-15 mins until tender, adding the peas 2 mins before the end of the cooking time.
  • Use a slotted spoon to remove a quarter of the vegetables from the pan and set aside. Blend the remaining vegetables and stock in a food processor or using a hand blender until smooth, then stir through the reserved veg, chopped mint and some seasoning. Serve with bread on the side.

Nutrition Facts : Calories 249 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 7 grams sugar, Protein 11 grams protein, Sodium 0.36 milligram of sodium

PEA & MINT SOUP



Pea & mint soup image

A superhealthy starter or snack that's great hot or cold

Provided by Maxine Clark

Categories     Dinner, Lunch, Snack, Soup, Supper

Time 30m

Number Of Ingredients 9

1 bunch spring onions, trimmed and roughly chopped
1 medium potato, peeled and diced
1 garlic clove, crushed
850ml vegetable or chicken stock
900g young pea in the pod (to give about 250g/9oz shelled peas)
4tbsp chopped fresh mint
large pinch caster sugar
1 tbsp fresh lemon or lime juice
150ml buttermilk or soured cream

Steps:

  • Put the spring onions into a large pan with the potato, garlic and stock. Bring to the boil, turn down the heat and simmer for 15 minutes or until the potato is very soft. For the garnish, blanch 3 tbsp of the shelled peas in boiling water for 2-3 minutes, drain, put in a bowl of cold water and set aside. Add the remaining peas to the soup base and simmer for 5 minutes - no longer, or you will lose the lovely fresh flavour of the peas.
  • Stir in the mint, sugar and lemon or lime juice, cool slightly then pour into a food processor or liquidiser and whizz until as smooth as you like. Stir in half the buttermilk or soured cream, taste and season with salt and pepper.
  • To serve the soup cold, cool quickly, then chill - you may need to add more stock to the soup before serving as it will thicken as it cools. To serve hot, return the soup to the rinsed-out pan and reheat without boiling (to prevent the buttermilk or soured cream from curdling).
  • Serve the soup in bowls, garnished with the remaining buttermilk and the drained peas.

Nutrition Facts : Calories 108 calories, Fat 1 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 1.6 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.84 milligram of sodium

MINTY PEA SOUP



Minty Pea Soup image

Provided by Melissa Hamilton

Categories     Soup/Stew     Easter     Vegetarian     Lunch     Mint     Pea     Spring     Healthy     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 Servings

Number Of Ingredients 10

3 tablespoons unsalted butter
1 medium onion, chopped
4 cups low-sodium vegetable broth, divided
6 cups shelled fresh peas (from about 6 pounds pods) or frozen peas, thawed
1/4 cup fresh flat-leaf parsley leaves
1/4 cup fresh mint leaves
Kosher salt, freshly ground pepper
1/4 cup crème fraîche or sour cream
2 tablespoons heavy cream or water
Chopped fresh chives (for serving)

Steps:

  • Melt butter in a large heavy pot over medium heat. Add onion and cook, stirring often, until softened but not browned, 6-8 minutes. Add 2 cups broth and bring to a boil. Add peas, reduce heat, and simmer gently until tender, about 5 minutes for fresh peas, about 2 minutes for frozen.
  • Remove pot from heat. Add parsley, mint, and remaining 2 cups broth to pot. Purée soup in a blender or with an immersion blender, thinning with water if soup is too thick, until smooth. Season soup with salt and pepper.
  • Whisk crème fraîche and cream in a small bowl to blend. Serve warm soup topped with chives, passing crème fraîche mixture alongside for spooning over.

PEA AND MINT SOUP



Pea and mint soup image

This soup is so easy to make with a wonderful light, fresh flavor, that's a true taste of spring.

Provided by Caroline's Cooking

Categories     Appetizer/Starter     Lunch

Time 15m

Number Of Ingredients 7

1/2 onion (small/medium)
1 tbsp butter (15g)
2 1/2 cups peas (350g (fresh or frozen, defrosted))
1 1/2 cups chicken stock (360ml, or vegetable stock, for vegetarian version)
2 tbsp mint (roughly chopped)
a little salt and pepper to taste
1 tbsp creme fraiche (approx, to serve)

Steps:

  • Dice the onion. Warm a pot/pan over a medium heat and add the butter. Once melted, add the onion and cook, stirring occasionally, for around 3-4 minutes until the onion is softened and translucent but not browning.
  • Add the peas, stir to coat in the butter, then add the stock. Cover the pot with a lid and bring the mixture to a simmer. If using frozen peas, they will only need to cook around 2 minutes, if they are fresh it will be nearer 5-7 minutes. In both cases, the peas should stay bright green but be cooked.
  • Remove the pot from the heat and add the roughly chopped mint. Either use a stick/hand blender or transfer the mixture to a blender and blend until smooth. Season with a little salt and pepper to taste (I only needed around 1/8tsp of each).
  • Serve either warm or allow to cool and chill to serve cold. In both cases, works well with a swirl of creme fraiche in the middle of the bowl.

Nutrition Facts : Calories 283 kcal, Carbohydrate 35 g, Protein 15 g, Fat 10 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 24 mg, Sodium 324 mg, Fiber 10 g, Sugar 14 g, ServingSize 1 serving

PEA AND MINT SOUP



Pea and Mint Soup image

This is a simple, delicious soup that can be served either hot or cold. Adding ham is optional. Note the chopping of veggies in the ingredient section. Once everything is prepped, the soup comes together in a snap! This soup goes well with a nice piece of crusty bread...or toasted bread drizzled with a little bit of olive oil. Thanks go to Jamie Oliver!

Provided by LifeIsGood

Categories     Vegetable

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 3/4 quarts chicken (try organic!) or 1 3/4 quarts vegetable broth (try organic!)
2 tablespoons olive oil
2 carrots, peeled and sliced
2 celery ribs, sliced
2 medium onions, peeled and roughly chopped
2 garlic cloves, peeled and sliced
5 1/2 cups frozen peas
of fresh mint, small bunch, chopped, to taste (could use only 1/2 a bunch)
sea salt & freshly ground black pepper, to taste
3/4 lb cooked ham

Steps:

  • Pour the broth into a medium saucepan and heat until boiling.
  • In a separate, large saucepan on medium heat, add 2 T. of olive oil.
  • Add the prepped carrots, celery, onions and garlic and mix together. Put a lid on, slightly off center so some steam can escape. Cook this for about 10 minutes, until the carrots are tender but still holding their shape and the onions are golden.
  • Add the boiling broth to the veggies.
  • Add the peas.
  • Stir and bring to a boil.
  • Once boiling, bring the soup to a simmer. Simmer for about 10 minutes, until peas are softened.
  • Take the pan off the heat and season with salt and pepper and add some mint leaves. *Jamie says to use a small bunch. I think this is a matter of personal taste, in terms of how much mint flavor you like to shine through. Start out small and increase until your taste buds are pleased! I added about half a bunch of chopped mint and thought it was enough for my tastes.
  • Using an immersion blender (or blender), blend the soup until smooth. (If you are using a regular blender, do it in batches so the hot soup won't come out the top of your blender).
  • Optional:.
  • If you are using ham, chop it up into bite-size pieces and stir it into the blended soup.
  • Heat the soup through before serving OR let it cool, store it in your fridge and eat it cold anytime you'd like!

FRESH PEA SOUP WITH MINT



Fresh Pea Soup with Mint image

Provided by Food Network

Categories     side-dish

Number Of Ingredients 10

2 tablespoons olive oil
2 medium yellow onions, peeled and diced
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 garlic cloves, minced or pureed
2 medium Yukon Gold potatoes, peeled and sliced thin
5 cups chicken stock
16 ounces frozen baby peas
1/3 cup sour cream
3 tablespoons freshly chopped mint

Steps:

  • Heat olive oil in large kettle over medium heat. Add onions, salt, and pepper, and cook 5 minutes until onions have softened. Sir in the garlic and cook 1 minute until its aroma is released. Add the potatoes and saute 5 minutes until they begin to color. Add the chicken stock, lower the heat, and simmer gently 25 minutes until potatoes are soft. Add the peas and cook 3 minutes until tender but still bright green. Puree the mixture either through a food mill, with an immersion blender, or in a food processor, until smooth. Place in a clean pot, stir in the cream, and rewarm gently. Stir in the fresh mint and serve.
  • In Portugal, this soup is often made with fresh fava beans. Use them if you can find them. Mint (horteln) grows abundantly in Portugal and is widely used in savory dishes, frequently in combination with coriander (coentro).

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From montrealgazette.com


MINTY PEA SOUP | BITES'N CRAFTS
FOOD, TRAVEL, HOME & GARDEN. Soups. Minty Pea Soup. by Marta Hilmar August 17, 2016. written by Marta Hilmar August 17, 2016. Sounds wired, Minty Pea Soup?! But it tastes wonderful. When mint and peas are well balanced they perfectly match together. None of them overtakes the taste but plays well together with the other ingredient. It is a healthy recipe, …
From bitesncrafts.com


MINTY GREEN PEA SOUP ORGANIC BABY FOOD
Minty Green Pea Soup Freshly made organic baby food, delivered weekly. Alert: Our Response to Reports of Heavy Metals in Many Store-Bought Baby Brands. We are Certified & Our Menu. Pricing . Chef Series. Milestone Plan. Gifts. Our Story. Our Menu Pricing Chef Series Milestone Plan Gifts Our Story. Follow Us. Our Menu > Stage 4 > Minty Green Pea Soup. Back. 8+ …
From helloyumi.com


SPRING PEA AND MINT SOUP | US FOODS
Sweat until leeks are tender. Add in chicken stock and bring to a boil. Add in peas and cook for 3 minutes. Remove from heat and add mint, salt and pepper. Purée the soup in incremental batches. Season the crème fraîche with smoked sea salt. Layer the chickpea wraps and slice into strips. Fry to crisp, season with kosher salt, set aside.
From usfoods.com


MINTY PEA AND POTATO SOUP – RESPECT FOOD
Minty Pea and Potato Soup. A delicious recipe that is fresh-tasting and substantial enough to have for dinner for the whole family! Add to cookbook. Share. 45 Min. Easy. Aging. Ingredients. 2 tsp vegetable oil. 1 onion, chopped. 800g potato, peeled and cut into small chunks. 1 lire vegetable stock. 350g frozen pea. Handful of mint, chopped. Method. Heat the oil in a large …
From respectfood.com


MINTY PEA SOUP RECIPE - SUMMARIZED BY PLEX.PAGE | CONTENT ...
Minty Pea Soup Recipe. Collected from the entire web and summarized to include only the most important parts of it. Can be used as content for research and analysis. Home Blog Pro Plans B2B solution Login. Advanced searches left . 3/3. Search only database of …
From plex.page


MINTY PEA SOUP | RECIPE | PEA SOUP, PEA AND MINT SOUP ...
Jun 6, 2017 - This is a far cry from army-green split pea soup. Cooking the peas briefly retains their vibrant color, and the addition of fresh mint keeps the finished soup looking and tasting bright. This is part of BA's Best, a collection of our essential recipes.
From pinterest.ca


WHAT WINE GOES WITH PEA MINT SOUP BBC GOOD FOOD
The best 3 wines to pair with PEA MINT SOUP BBC GOOD FOOD are below. Enjoy any of these with confidence: 1) White: German Riesling. 2) Red: South African Cabernet Sauvignon. 3) Red: Chilean Merlot. How we paired them… You chose Pea mint soup bbc good food. Our algorithm created the unique aromatic fingerprints of your recipe, by analysing the cooking method and …
From delipair.com


PEA & MINTY SOUP | CULLY & SULLY
PEA & MINTY SOUP. THIS IS SULLY’S FAVOURITE! Archaeologists have unearthed peas in ancient Chinese tombs. The Chinese believe that their emperor, Shu Nung, discovered peas 5,000 years ago. He is said to have wandered through the countryside collecting plants suitable for food or medicine. Potential edibles were fed to a dog, then a servant and, if both survived, …
From cullyandsully.com


MINTY PEA SOUP | RECIPE | PEA SOUP, CHILLED SOUP, GREENS ...
Nov 17, 2019 - This is a far cry from army-green split pea soup. Cooking the peas briefly retains their vibrant color, and the addition of fresh herbs keeps the finished soup looking and tasting bright. Delicious warm or chilled, it's a springtime staple.
From pinterest.ca


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