At this point you can serve the soup as is, or add the cream if you prefer. 2. Good with Parmesan-dusted, flash-grilled croutons or bruschetta.900g frozen petits pois Pour the pureed mixture back in with the remaining soup in the pot and add the cooked brown rice. Deselect All. Add the 4 chopped green onions, and cook until softened, but not brown. 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. Add the seasoning and chopped mint, or some mint sauce. Finely shred the mint leaves. https://www.shelllouise.co.uk/2018/01/pea-and-mint-soup-recipe.html Let the soup cool just a little before blitzing with a stick blender until smooth, then season to taste and serve. Add the onion and garlic and fry for 3–4 minutes, until softened. 5. Mar 29, 2020 - Explore Patricia Paz's board "Pea and mint soup" on Pinterest. 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 to the spring onion and pea mixture, stir in the cream, season and reheat. Melt butter in a large saucepan or Dutch oven over low heat. Divide between serving dishes and top with the reserved mint leaves and a few extra shavings of the cheese. Add onion and cook, stirring often, until softened but not browned, 6-8 minutes. 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. Mint and pea soupServes 6Prep: 10 minCook: 10 minIf cream is off radar at the moment, add extra stock or milk. glad you enjoyed it. Season to taste. There are various versions of pea soup around the world. 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. Stir in the crème fraîche and check the seasoning. 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. It’s one of my favorite cookbooks, I love the simplicity of the recipes. Add in lemon juice and mint leaves; process until very smooth. The recipe is slightly adapted from Jamie Oliver’s cookbook “Ministry of food”. Pea and mint soup can also be made from frozen peas, which most people have in their home. Put the sugar snaps, water, lettuce and mint leaves in a pan. Melt butter in a large heavy pot over medium heat. Stir in the peas, vegetable stock, and 3 tablespoons of chopped fresh mint. Bring to the boil, cover and simmer for 15 minutes. 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). Add more water if desired. For this pea mint soup I have kept it very simple finishing with some fresh cream to give a smooth finish. White sauce recipe for another day. Add the mint leaves once the peas are very soft and let them wilt a bit. 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. It’s an easy recipe to play around with and one of our favourite. 1 1/2 teaspoons salt. Cold Split Pea Soup with Mint is a superb vegetarian soup that is as full of flavour as its colour. Blitz together, adding a little water if needed to create a thick, sauce-like consistency. Warm through before serving. 2 Tbsp canola oil 2 onions, finely diced 2 cloves garlic, crushed 1 vegetable stock cube 1½ cups water 500g fresh or frozen peas Ingredients. 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. 1/2 teaspoon freshly ground black pepper. Add the frozen peas and chicken or vegetable stock and bring to the boil. Pour the soup into serving bowls, garnish with mint leaves and extra virgin olive oil if preferred. 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). Whizz in the food processor or blender. With no added dairy, it’s vegan too. Pea and Mint Soup (Thermomix) 18/03/2019 By Nicola. Garnish with additional mint and cracked pepper, if desired. Blitz the ingredients in the pan with a hand blender (or use a food processor) until completely smooth. dutchgoesitalian says: March 30, 2014 at 7:34 am. Ladle the soup mixture into bowls, and top with crumbled feta. 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