- 1 2/3 cups chopped shallots (about 6 very large)
- 8 cups shelled fresh peas (from about 5 pounds peas in pods) or two 16-ounce bags frozen petite peas, unthawed
- 5 1/2 cups (or more) low-salt chicken broth (preferably organic)
- 1/4 cup chopped fresh mint plus additional for garnish
Heat oil in heavy large pot over medium heat. Add shallots and garlic. Sauté until tender, about 7 minutes. Add peas and stir 1 minute. Add 51/2 cups broth and bring to simmer. Cook until peas are very tender, about 8 minutes. Cool 15 minutes. Puree soup and 1/4 cup chopped mint in batches in blender until smooth. Return to same pot; thin with more broth by 1/4 cupfuls, if desired. DO AHEAD Can be made 1 day ahead. Cool, cover, and chill.
Rewarm soup over medium-low heat. Season to taste with salt and pepper. Ladle into bowls; garnish with additional mint.
What to drink
A bottle of bubbly is the perfect way to begin this special meal. It's also a great pairing for the soup. We like the crisp acidity and long finish of the Champagne Henriot NV Brut Souverain ($35, France).
Nutritional ContentOne serving contains the following: Calories (kcal) 132.4 %Calories from Fat 21.1 Fat (g) 3.1 Saturated Fat (g) 0.7 Cholesterol (mg) 2.8 Carbohydrates (g) 17.8 Dietary Fiber (g) 4.2 Total Sugars (g) 6.2 Net Carbs (g) 13.6 Protein (g) 7.1Reviews Section
Pea & Mint Soup with Lemon Cream
You can serve this soup hot or cold. Its flavor is brighter if you use very fresh, young peas. The starchiness of mature peas can give the soup a split-pea flavor, so if you can find only older peas, use frozen instead. For a vegetarian variation, use pea broth instead of the chicken broth and water.
Watch this recipe in action as part of the Homegrown/Homemade Video Series.
Cooking with peas
Peas are a wonderful ingredient, and a staple in the British kitchen as well as in other parts of Northern Europe in particular. They are tasty straight out of the pod, but also lovely as a simple side dish or added to salads.
Plus, they are one vegetable that is pretty close to fresh in quality from frozen as well, making them handy to keep on hand and use as much or as little as you need.
When you think of pea soup, however, you probably think of the old-fashioned pea and ham soup that's actually made from dried peas, typically split green peas. The main reason is no doubt necessity - fresh peas don't keep very well, and so drying them was much more practical.
While that soup is wonderfully comforting, fresh pea soup is also worth getting to know. Peas and mint are a wonderful pairing, and this soup lets both of those flavors come through. The flavors are delicate, but also fresh and spring-like.
I know the UK doesn't always have the best reputation food-wise, but I think some of that is maybe due to a period when there seemed to be less care taken in preparation and serving. Many traditional dishes are, in fact, relatively simple but have plenty of flavor when made correctly.
This soup is definitely a case in point. Cook it too long, and the peas will discolor. You could also easily over-season it and you lose the delicate pea flavor. But keep it simple and quick, and it's the perfect spring soup.
Peel the garlic and chop the celery into quarters. Place these ingredients, along with the olive oil, into your Ninja Blender & Soup Maker and press ‘chop’, then sauté for 5 minutes
Peel the potato and cut it into 2.5 cm chunks and place in the blender jug along with the vegetable stock. Cook on high for 10 minutes
Cut the courgette into 2.5cm chunks and add to the blender along with the frozen peas. Cook on high for 5 minutes
Fresh Pea, Mint & Coconut Soup
Hey friends, we are only doing a quick update today to share a simple, yet scrumptious, pea recipe video that we just uploaded on our YouTube channel. We are renovating our kitchen and are currently without water and worktop, so recipe development is a tad more difficult than usual. Luise has however shown some serious magician skills through the week, creating simple, healthy meals from our somewhat sparse kitchen. We are soon posting a few of our favorite oatmeal recipes and a small list of cute places from our Copenhagen trip. So stay tuned and meanwhile enjoy this Fresh Pea, Mint & Coconut Soup.
This pea soup is gently prepared over low heat and only simmers for a short time to keep the nutrients intact and the flavor from the peas as intense as possible. If fresh peas aren’t in season you can simply use thawed frozen peas. The soup has a nice creaminess with a touch of mint and works great as a summer lunch or dinner.
Fresh Pea, Mint & Coconut Soup
1 tbsp coconut oil, ghee or cold-pressed olive oil
2 cloves garlic
500 g shelled peas, about 1,5 kilo with pods (or thawed frozen peas)
1 tsp sea salt
10 sprigs fresh mint
1,5 cup / 350 ml vegetable broth or water
1,5 cup / 350 ml full-fat coconut milk
purple micro greens (or pea sprouts) for serving
cold-pressed olive oil for serving
Coarsely chop the onion and mince the garlic cloves.
Heat coconut oil in a saucepan on medium heat. Add onions and garlic and cook until soft, not browned, about 3-5 minutes.
Add the vegetable broth or water, add peas, salt, mint and coconut milk and bring to a bare simmer. Turn off the heat.
Blend, using and immersion blender, until smooth, add extra water if desired. Season to taste.
Serve in bowls and drizzle with olive oil, micro greens, salt and pepper.
Keeps for 3-5 days in the fridge.
Recipe: Cucumber, pea and mint soup
The cucumber, mint, and peas seem made for each other in this cup of green, cooling comfort. To make it Seriously Simple, make the soup with frozen petite peas that have been defrosted. Just make sure it is very cold. This is one of those soups that makes a great starter for many dishes.
- 1 European cucumber
- 2 cups fresh shelled peas (about
- 2 pounds unshelled), or 2 cups frozen petits pois (small peas), defrosted
- 4 scallions, light green and white parts only, thinly sliced
- 3 tablespoons chopped fresh mint
- 4 cups chicken or vegetable broth
- 1/4 cup sour cream
- 1 tablespoon fresh lemon juice
- Salt and freshly ground white pepper
- 1/4 European cucumber, finely diced (reserved from making the soup)
- 1/3 cup frozen petits pois (small peas), defrosted
- 2 tablespoons finely chopped fresh mint
- 1 teaspoon fresh lemon juice
- Salt and freshly ground black pepper
- 1/4 cup sour cream for garnish
2 In a large blender, combine the cucumber chunks, peas, scallions, mint, and broth and blend on high until completely puréed. Add the sour cream and lemon juice, season with salt and pepper, and blend well. Taste for seasoning. (If the soup is not totally smooth you can pour it through a fine-mesh strainer over a bowl.) Refrigerate the soup until chilled, at least 4 hours.
3 To make the relish: Combine the diced cucumber, peas, mint, and lemon juice in a small bowl. Season with salt and pepper and mix to blend well. Taste for seasoning.
4 Just before serving, stir the soup, which may have separated during refrigeration. Pour the soup into small bowls and garnish with the sour cream and relish. Serve immediately.
This may be made through step 3 up to a day ahead, covered, and refrigerated. Readjust the seasonings and mix to blend well before serving.
BUY THIS BOOK
Excerpt from Seriously Simple Parties by Diane Rossen Worthington, Copyright 2012. Photography Copyright 2012 Yvonne Duivenvoorden. Excerpted by permission from Chronicle Books. All rights reserved.
Can I use frozen peas for this soup?
Yes, you can make this refreshing fresh pea soup from defrosted frozen peas if you don&rsquot have the fresh ones. Look for those small petit peas as they will be the sweetest.
Fresh peas are first blanched for several minutes before they are flash frozen so you will need to take that into consideration and adjust the cooking time. Overcooking the peas will transform the vibrant green color to a yellowish, off-color green.
In today&rsquos modern world fruits and vegetables are flash-frozen as soon as they are harvested and can happily sit in your freezer for months. You can enjoy this green pea soup in the middle of winter and it will taste as good as fresh pea soup in June.
While the fresh peas are in season why not take advantage of them. Make up a pot of Fresh Pea Soup St. Germain and imagine yourself in a Parisian café.
After a day in the hot sun on holiday there's something wonderfully refreshing about a chilled soup - especially when it's such a glorious colour.
On a chilly and very windy day in England it's nicer to have it warm. This frozen pea soup tastes great either way. I love the taste of the mint but if your kids aren't keen you can leave it out - you'll still have the glorious green colour and all the goodness of the veggies inside.
This is a great recipe for squeezing lots of different vegetables into one meal - it contains onion, peas, lettuce and potato.
Yes, I know potatoes don't count towards your five a day but we don't have much to work with when it comes to veg my kids actively like! Want to read more about how much veg kids should be eating?
Thank you to Susie from Domaine du Pignoulet for allowing me to share your chilled pea and mint soup recipe.
Irresistible Pea and Mint Soup
Pea and mint soup has been around for a very long time.
It’s one of the first dishes I remember (I’m not that old, I’m just making a point, bear with me) and been has been cited throughout history on countless occasions.
Well-known around most of Europe, pea soup comes in various guises.
In Germany it’s often eaten with ‘Wienerwürstchen’ (a type of hot dog sausage) or bits of bacon, and usually with dark bread.
I won’t pretend to know much about the Scandinavian tradition, but it seems to have been around for quite some time too – and is eaten with pork and mustard followed by baby pancakes on Thursdays.
They seem pretty strict about that, so Thursdays it is.
It’s known in North America too – in Canada it originated in Quebec and usually featured salt pork and yellow peas sometimes dumplings, carrots or turnips.
In the US it is said to have come from French-Canadian workers and often had pork, ham and carrots too.
Pea soup has quite the pedigree. But the one I’m most interested in is the pea soup known in Britain and Ireland – pea and mint soup to be precise.
While many of the other varieties are warming and comforting throughout the cold winter months, this one is light, airy and brings with it the bewitching promise of summer yet to come.
It’s fresh and sweet, delicate yet filling. It’s the sort of dish that makes you want to visit the queen then retire to a country cottage and watch cows for the weekend.
In yesteryear pea soup was a sign of poverty, but hey, times change and the once poor folk’s dish has been revised and realigned to a glorious fusion of sweet peas and gentle mint – it can be found in cafes and restaurants from John o’ Groats to Land’s End.
Green Pea Soup with Fresh Mint Cream
25g (1oz) lean ham or bacon
2 medium spring onions, chopped
700g (1 1/2lbs) podded peas, fresh or frozen
outside leaves of a head of lettuce, shredded
1.2 litres (2 pints/5cups) light homemade chicken stock or water
salt, freshly ground pepper and sugar
2 tablespoons (2 American tablespoons+ 2 teaspoons) thick cream
Cut the bacon into very fine shreds. Melt the butter and sweat the bacon for about 5 minutes, add the spring onion and cook for another 1-2 minutes. Then add the hot chicken stock or water. Season with salt, pepper and sugar. Bring to the boil with the lid off, add the peas, lettuce and sprig of mint, cook for 3-4 minutes approximately or until the vegetables are just tender.
Remove the mint, liquidise and add a little cream to taste. Serve hot or chilled with a blob of whipped cream mixed with some freshly chopped mint.
If this soup is made ahead, reheat uncovered and serve immediately. It will lose its fresh taste and bright lively colour if it sits in a bain-marie or simmers at length in a pot.
Be really careful not to overcook this soup or you will lose the fresh taste and bright green colour. Add a little extra stock if the soup is too thick
Note – Serving Suggestion
To serve, put a few fresh peas and pea shoots into a wide soup bowl. Put the soup in a jug – each guest pours soup into the bowl themselves.