Fresh Shelled Pea Soup Recipes

FRESH PEA SOUP

Steps:

• Melt the butter in a heavy-bottomed saucepan over medium heat. Cook the shallots until soft and translucent, about 3 minutes. Pour in the water and peas, season to taste with salt and pepper. Increase the heat to medium-high, bring to a boil, then reduce heat to low, cover, and simmer until the peas are tender, 12 to 18 minutes.
• Puree the peas in a blender or food processor in batches. Strain back into the saucepan, stir in the cream if using, and reheat. Season to taste with salt and pepper before serving.

FRESH SHELLED PEA SOUP

Steps:

• First of all, in a large saucepan melt the butter and gently saute the chopped spring onions, lettuce, bacon and spinach for about 5 minutes, then add the peas and some salt and stir everything together. Then pour in 1¼ pints (725 ml) boiling water from the kettle. Next, add the sugar, put on a lid and let the peas simmer gently for 10-15 minutes, or until they are soft. Now allow the soup to cool a little, then whiz it to a purée in batches in a blender until smooth. You'll find it helpful to have a bowl handy to put the first batch in. Taste and season with more salt (if it needs it) and freshly milled black pepper, then gently reheat. Stir the mint into the soup and serve in hot bowls, garnishing each one with a teaspoon of crème fraîche and a little freshly grated nutmeg just before serving.

FRESH PEA SOUP

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.

FRESH GREEN PEA SOUP

Steps:

• In a large saucepan, melt butter over medium and lightly cook chopped green onion and garlic.
• Add potatoes and stock and bring to a boil, then reduce heat, partially cover and let simmer for 10 to 15 minutes until potatoes are tender.
• Add peas and let simmer an additional 5 minutes.
• Carefully puree soup in blender or with a hand blender until smooth.
• Stir in buttermilk.
• Reheat until steaming.
• Season with cayenne, salt and pepper.
• Serve and garnish with pancetta.

FRESH PEA AND MINT SOUP

Steps:

• 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 5 1/2 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).

CHILLED FRESH PEA AND BUTTERMILK SOUP

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.

FRESH PEA SOUP WITH TARRAGON

Steps:

• In a saucepan cook onion in butter, covered, over moderate heat, stirring occasionally, 5 minutes, or until tender. Add peas and broth and simmer, uncovered, 5 minutes, or until peas are tender. Stir in tarragon.
• In a blender purée soup until smooth and pour through a coarse sieve back into pan. Heat soup over moderate heat until hot and remove pan from heat. Add white pepper and salt to taste and stir in all but 2 teaspoons buttermilk.
• Divide soup between 2 bowls and gently spoon half of remaining buttermilk onto each serving.