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Chilled Pea and Mint Soup


Maryse Chevriere

Pea and Mint Soup

Sweet peas and fresh mint are a classic English combination, and the ingredients combine to create a very simple chilled soup for warm weather dining, perfect for the start of a light meal like a ploughman's lunch of cold cuts, cheese, and pickles, or as a meal itself served with some Stilton cheese crostini.

Click here to see 7 Cold Summer Soups.

Ingredients

  • 3 cups frozen peas
  • 3 cups vegetable stock, chilled
  • 1 cup of mint, loosely packed
  • ¼ teaspoon black pepper
  • Salt, to taste
  • 4 tablespoons plain yogurt, for garnish

Directions

Cook and drain the peas and rinse with cold water. Combine the peas, stock, mint, and pepper in a blender and purée for 3 minutes until the mixture is smooth and not grainy.

Depending on the sodium level of the stock you use, you may need to taste the soup before seasoning with salt.

Serve with a dollop of plain yogurt in each bowl and garnish with a fresh mint leaf.


  • 1 tablespoon butter
  • 1/2 small onion, finely diced
  • 450g frozen petits pois
  • 540ml chicken stock
  • 1 handful fresh mint, chopped
  • 120ml double cream
  • 1 pinch sea salt
  • 1 pinch white ground pepper
  1. Heat the butter in a saucepan and cook onion until softened. Pour in the petit pois and add the chicken stock and simmer, uncovered, until peas are tender, about 10 minutes. Add the mint and remove sauce pan away from the heat.
  2. Pour soup into a blender and purée until smooth. Drain through a sieve and discard the solids. Whisk in the cream, salt and pepper. Pour into 4 small stemmed glasses or shot glasses, cover and chill until ready to serve. Any remaining soup is nice heated over a low heat until hot or eaten cold.
  3. Serve on a serving platter with a mini straw.

Make ahead

This can be made ahead 24 hours.

Serving suggestion

'Amuse-bouche' derives from the French, meaning 'mouth amuser.' Here is a suite of 4 mini starters intended to be served on one plate per person, consisting of Chilled pea and mint soup, Croustades with white bean and basil, Coconut prawns with curried mango dip, and Cucumber pots stuffed with date cream cheese with a Parma ham quill. An elegant and alternative start to the evening and all relatively simple to prepare.


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.


Recipe Summary

  • 2 tablespoons butter
  • 3 medium leeks (white and light green parts only), rinsed, drained, and chopped
  • 1 (32-oz.) container reduced-sodium chicken broth
  • 1 (16-oz.) package frozen sweet peas
  • ¼ cup chopped fresh mint leaves
  • 2 teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 cup sour cream
  • 2 tablespoons fresh lemon juice
  • Garnish: sliced chives

Melt butter in a large saucepan over medium-low heat. Add leeks, and cook, stirring occasionally, 6 to 8 minutes or until tender. Stir in chicken broth, and increase heat to high. Bring to a boil. Add peas, and cook, stirring occasionally, 3 minutes or until peas are tender. Remove from heat, and stir in mint, salt, and pepper.

Process pea mixture, in batches, in a blender or food processor until smooth. Transfer mixture to a bowl, and whisk in 1/2 cup sour cream. Season with salt and pepper, and pour into 2-oz. glasses. Chill 30 minutes to 1 hour. Whisk together lemon juice and remaining sour cream, and dollop on each serving.


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How to make a cold pea and mint soup

Heat the vegetable stock.

In another saucepan cook the garlic and spring onions in the vegetable oil until the onion is soft but not brown.

Add the peas, and sugar and pour over the boiling stock.

Cook for 12 minutes if you are using fresh peas, 4 minutes if frozen.

In a liquidiser blend the soup with the mint.

Season to taste, cool and refrigerate.

When sufficiently chilled add the yogurt. Just before serving combine the broad beans, white beans and spring onions with the oil and lemon juice.

Season with salt and plenty of ground black pepper.

Fold in the Parmesan.

Make a small pile of the bean salad in the centre of four soup plates, pour the soup around and serve immediately.

Replace the broad beans with a small can of white beans, drained for the less time consuming option.


Creamy Coconut, Pea, and Mint Soup

Candice Kumai swears that this protein- and antioxidant-packed vibrant soup is the perfect definition of clean and green. It&rsquos best served chilled or at room temperature, making it a refreshing, light meal for the warmer months. A dollop of Greek yogurt on top adds an indulgent, creamy texture and the added benefits of probiotics.

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 yellow onion, finely chopped
  • One 16-ounce package frozen peas, thawed
  • 1 cup packed fresh mint leaves, plus more for optional garnish
  • 1/4 teaspoon sea salt
  • 1/2 cup canned light coconut milk, plus 1 to 2 tablespoons for finishing
  • 1 1/2 cups low-sodium vegetable broth
  • Greek yogurt (omit for dairy-free or vegan)

Method

Sauté the onions: in a small sauté pan, warm the olive oil over medium heat. Add the onions and cook until fragrant, 10 to 12 minutes. Remove from the heat and set aside to cool slightly.

Make the soup: add the cooled onion mixture to a blender or food processor, followed by the peas, mint leaves, and salt. Blend to combine. Stream in the coconut milk and vegetable broth until the mixture has a velvety, soup consistency.

Serve the soup at room temperature or chilled with the extra coconut milk and mint to finish. Top with a dollop of Greek yogurt, if desired, for an extra boost of protein!


Select the SAUTE function, add the oil and allow to heat. Add the onion and celery and fry for 2 minutes. Add the garlic and peas and SAUTE stirring for 1 minute then add the stock. Cancel the SAUTE function. To save time you can leave the sauté step out, but we would recommend using this feature to maximise flavour.

Put the lid on and select SMOOTH function.

When the program has reached 2 minutes remaining lift the lid and add the mint, replace the lid and allow the programme to finish, open the lid and pour soup into a bowl. Cover and refrigerate for 2 hours then season to taste before serving.


Ingredients

Step 1

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.

Step 2

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.

Step 3

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.

How would you rate Minty Pea Soup?

Great recipe, though it needs more mint! I added roughly 1 cup of mint leaves, and even then the taste was a bit subtle.

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Chilled Pea and Mint Soup

This is such a lovely, fresh and soothing emulsion, that I am happy to keep a pitcher of it, for a solo-supper or between-meal refueling, in the refrigerator at any time in summer. And while I quite see the sense in using new sugar-sweet peas while they’re available, most peas lounge about in shops quite long enough for their pearly sweetness to turn to starch, in which case you can use frozen peas without feeling you’re utterly devoid of the seasonal virtues. If you are, however, using fresh peas, drop the pods into the water at the steeping stage, and then boil it all up again for ten minutes, just to extract every last bit of flavor. It’ll mean you have to strain the liquid before adding it to the peas themselves, which isn’t exactly hard work, but, on top of the shelling itself (though children seem to do this gladly, especially if watching TV at the same time) is still another procedure, should such factors hold any weight with you, as they often do with me. Again, although I’ve stipulated vegetable stock, I mean nothing more trouble-some than adding a tablespoon or so of vegetable bouillon concentrate or vegetable stock powder to water.

Occasion Casual Dinner Party, Family Get-together, Formal Dinner Party

Recipe Course cold appetizer

Dietary Consideration kosher, vegetarian

Taste and Texture creamy, herby

Type of Dish cold soup, soup

Ingredients

  • 6 cups vegetable stock
  • Stalks from a bunch fresh mint with the leaves saved
  • 1 tablespoon dried mint
  • 18 ounces frozen petits pois (or 3 pounds 5 ounces of fresh peas, shelled and shells reserved)
  • 2 tablespoons olive oil
  • 3 scallions , finely chopped
  • Salt and pepper
  • 1¼ cups sour cream

Instructions

Pour the stock into a large bowl or pan and add the fresh mint stalks and the dried mint and leave to steep for 20 minutes to half an hour. If you’re using fresh peas, pour the stock along with the mints and pea pods directly into a pan and boil for about 10–15 minutes and then strain into a pitcher.

Pour the oil into a large saucepan and warm over medium heat. Add the chopped scallions and turn in the warm oil for a few minutes until slightly softened and then tumble in the peas. If you’re using frozen ones, there is no need to defrost them first.

Cook these, stirring with a wooden spatula all the while, over a low to medium heat until the peas have softened a little. Fish out the mint stalks from the stock and pour into the pan, or use the strained pod stock. It’s impossible, really, to say exactly how long it will take for the peas to be sufficiently soft, but think around 3–5 minutes. Leave to cool, and then blitz, in batches, in a blender or processor. Season to taste. If you’re making this at all in advance, it’s best to keep the pea purée creamless in the refrigerator until serving, at which time you should ideally blend it again with the sour cream.

Pour into cups or bowls and sprinkle with the chopped, reserved mint leaves.


Watch the video: Erbsen-Minz-Suppe - Der Frühling ist da! #chefkoch (November 2021).