Cold Minted Pea And Buttermilk Soup Recipes

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CHILLED PEA SOUP WITH FRESH MINT



Chilled Pea Soup with Fresh Mint image

Provided by Food Network

Categories     main-dish

Time 3h50m

Yield 6 servings

Number Of Ingredients 9

1 cup leek, minced
2 tablespoons unsalted butter
3 cups hot vegetable stock
3 cups fresh peas (about 3 pounds unshelled)
1/2 teaspoon sugar
Salt to taste
1 cup heavy cream
1/2 cup fresh mint, minced, or to taste
Mint sprigs for garnish

Steps:

  • In a large saucepan, cook the leek in the butter over moderate heat for 3 minutes, or until softened. Add the broth, peas and seasonings and simmer, covered, for 25 minutes, or until the peas are very tender. In a food processor, blend the mixture in batches until combined well. Let it cool. Chill the soup, covered, for at least 2 hours. Before serving, stir in cream and fresh mint. Garnish with mint sprigs. Correct the seasoning.

CHILLED MINTED SWEET PEA SOUP



Chilled Minted Sweet Pea Soup image

Enjoy this chilled minted soup made using sweet peas - perfect for a side.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 1h40m

Yield 8

Number Of Ingredients 10

1 tablespoon butter or margarine
1/3 cup sliced green onions
2 boxes (9 oz each) frozen baby sweet peas
1 1/4 cups vegetable broth (from 14-oz can)
1 cup buttermilk
1/4 cup chopped fresh mint leaves
1/4 teaspoon salt
Crème fraîche or sour cream, if desired
Fresh mint leaves, if desired
Additional freshly ground pepper, if desired

Steps:

  • In 3-quart saucepan, melt butter over medium heat. Cook onions in butter, stirring frequently, until tender. Add peas and broth; heat to simmering. Cook 10 minutes, stirring occasionally. Remove from heat; cool 20 minutes.
  • In blender, place pea mixture, buttermilk, chopped mint and salt. Cover; blend on medium-high speed about 1 minute, stopping frequently to scrape sides, until smooth. Pour into large bowl. Cover; refrigerate about 1 hour or until well chilled. Garnish individual servings with crème fraîche, mint leaves and pepper.

Nutrition Facts : Calories 80, Carbohydrate 11 g, Fat 1/2, Fiber 3 g, Protein 5 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 350 mg

CHILLED PEA-MINT SOUP



Chilled Pea-Mint Soup image

Buttermilk-simmered peas, plenty of mint, a touch of salt: That's it. The chef Daniel Patterson brought the recipe to The Times in 2007. It benefits mightily not just from the use of fresh peas, but from real, homemade buttermilk as well, "nothing like the cultured, processed stuff that goes by the same name," he wrote. This is true, as it happens, but luckily fresh buttermilk can increasingly be found at farmer's markets and in specialty markets. Top the chilled soup with a few peas and a grind or two of fresh black pepper.

Provided by Daniel Patterson

Categories     soups and stews, appetizer

Time 15m

Yield Serves 4

Number Of Ingredients 5

2 cups homemade buttermilk (see note)
4 cups shelled peas, plus more for garnish
Salt
10 mint leaves
Freshly ground black pepper

Steps:

  • In a medium saucepan, bring the buttermilk to a simmer and add 4 cups of peas and a large pinch of salt. Simmer for 1 to 2 minutes over medium heat, stirring often so that the buttermilk does not boil over. The peas should not be fully cooked and still have a slight bite to them.
  • Transfer the peas and liquid immediately to a blender with the mint leaves and, starting on low speed, carefully blend (holding the lid on firmly with a dishcloth), working up to high speed for 60 seconds.
  • In order to preserve the vibrant color and flavor of the peas, the soup must be cooled immediately. Pass through a fine-mesh sieve into a bowl, then rest the bowl inside a larger bowl full of ice water. Stir continuously until cool, tasting occasionally; you will notice that the soup becomes sweeter as it cools. Adjust seasoning with salt and black pepper. Refrigerate until cold.
  • To serve, ladle soup into bowls and top with fresh peas and freshly ground black pepper.

Nutrition Facts : @context http, Calories 50, UnsaturatedFat 0 grams, Carbohydrate 6 grams, Fat 1 gram, Fiber 0 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 287 milligrams, Sugar 6 grams

CHILLED FRESH PEA AND BUTTERMILK SOUP



Chilled Fresh Pea and Buttermilk Soup image

Green peas shine in a soup that gets tang from buttermilk, depth from vermouth, and body from a Yukon Gold potato. Delicate pea tendrils are a fitting garnish, but optional.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield 1 cup

Number Of Ingredients 10

2 tablespoons unsalted butter
1 cup thinly sliced leek (pale-green parts only, rinsed well)
1 medium Yukon Gold potato, peeled and cut into 1/2-inch pieces
1/4 cup dry vermouth
2 cups low-sodium chicken stock
2 cups water
1 pound shelled fresh or thawed frozen peas (3 cups)
3/4 cup low-fat buttermilk
Salt and pepper
Pea tendrils, for garnish

Steps:

  • Melt butter in a medium saucepan over medium heat. Add leek, and cook until softened, about4 minutes. Stir in potato and dry vermouth, and reduce slightly, about 2 minutes. Add chicken stock and water. Bring to a boil. Reduce heat, cover, and simmer until potatoes are tender, 7 to 8 minutes.
  • Bring to a boil. Add peas. Cover, and cook just untilpeas are tender and bright green, about 2 minutes. Filling a blender halfway and covering with a kitchentowel, puree soup in batches. Strain through a coarse sieve into a large bowl; discard solids. Stir in buttermilk, and season with salt and pepper. Chill soup for at least 3 hours or up to overnight.Garnish each serving with pea tendrils if desired.

Nutrition Facts : Calories 149 g, Fat 4 g, Protein 7 g

COLD MINTED PEA SOUP



Cold Minted Pea Soup image

Provided by Food Network

Time 1h15m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons olive oil
1/4 cup finely chopped onion
2 cups finely chopped washed Boston lettuce leaves
2 cups water
1 package (10 ounces) thawed frozen tiny peas
1/4 cup (packed) washed mint leaves
2 cups ice water or heavy cream
1/4 cup snipped chives
Salt and freshly ground black pepper
Plain yogurt for garnish, optional

Steps:

  • In a saucepan heat the olive oil. When hot, add the onion, cover and simmer gently for about 3 to 4 minutes or until tender. Add the lettuce and stir just until wilted. Add the 2 cups of water and peas and bring just to a boil and cook for 3 to 4 minutes. Remove from heat and season with salt and pepper. Puree through a food mill or in a food processor with the mint, then add enough ice water or cream to thin to the desired consistency. Chill until serving time. Before serving, adjust the seasoning and serve garnished with chives and yogurt if you wish.

COLD MINTED PEA AND BUTTERMILK SOUP



Cold Minted Pea and Buttermilk Soup image

Categories     Soup/Stew     Milk/Cream     Food Processor     Quick & Easy     Lunch     Mint     Pea     Summer     Chill     Gourmet

Yield Makes about 2 1/2 cups, serving 2

Number Of Ingredients 4

a 10-ounce package frozen peas
2/3 cup chicken broth
2 tablespoons chopped fresh mint leaves
1 cup buttermilk

Steps:

  • In a small saucepan simmer the peas in the broth, covered, for 10 minutes. Transfer the mixture to a blender, add the mint and the buttermilk, and purée the mixture until it is smooth. Transfer the soup to a bowl set in a larger bowl of ice and cold water and chill it, stirring occasionally, for 10 minutes, or until it is cold.

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