Mange Tout Soup Recipes

PEAPOD SOUP WITH POTATO AND MINT

Steps:

• Gently heat the oil In a large saucepan or casserole dish.
• Trim, peel and slice the onion and leek and add to the pan. Cook gently for 3-4 minutes until soft.
• Peel and cut the potato into cubes, then add it to the pan with the vegetable stock. Bring to the boil then simmer for 8 minutes.
• Whilst the soup is simmering, trim the ends off each pea pod and split open the shell, (there's no need to remove the peas, they can stay inside!).
• Add the pea pods and spring onions to the soup and cook for a further 3 minutes.
• Pour the soup into a high speed blender, (or blitz with whatever blender you have available). Add the parsley and mint, then blitz again. If small fibres still remain, pass through a sieve.

SERIOUSLY GOOD VEGETABLE SOUP

Steps:

• Warm 3 tablespoons of the olive oil in a large Dutch oven or soup pot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, seasonal vegetables and 1/2 teaspoon of the salt. Cook, stirring often, until the onion has softened and is turning translucent, about 6 to 8 minutes.
• Add the garlic, curry powder and thyme. Cook until fragrant while stirring frequently, about 1 minute. Pour in the diced tomatoes with their juices and cook for a few more minutes, stirring often.
• Pour in the broth and water. Add 1/2 teaspoon more salt, 2 bay leaves and the red pepper flakes. Season generously with freshly ground black pepper. Raise the heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer.
• Cook for 25 minutes, then remove the lid and add the chopped greens. Continue simmering for 5 minutes or more, until the greens have softened to your liking.
• Remove the pot from heat and remove the bay leaves. Stir in the lemon juice and remaining 1 tablespoon of olive oil. Taste and season with more salt, pepper and/or red pepper flakes. (You might need up to ½ teaspoon more salt, depending on your vegetable broth and your personal preferences.) Divide into bowls and enjoy.

MANGE-TOUT (SUGAR SNAP PEAS) PASTA

Steps:

• Bring a large pot of lightly salted water to a boil over medium-high heat. Add the pasta, and cook until al dente, 8 to 10 minutes. Drain, cover pot, and set aside.
• Stir the cream cheese, Gorgonzola cheese, and cream together in a bowl until smooth. Set aside.
• Bring another large pot of lightly salted water to a boil over medium-high heat. Add the sugar snap peas, and cook until crisp, 1 to 2 minutes. Drain. Toss peas with butter. Stir cream cheese mixture into peas, and toss to coat evenly. Serve immediately over cooked pasta.

MANGE-TOUT SOUP

Steps:

• Melt butter and sauté onion until transparent.
• Add mange tout, potato and stock.
• Bring to boil, cover and simmer for 20 minutes.
• Take off heat, add milk and liquidize. Reheat if needed.

MANGE TOUT SOUP

Steps:

• Throw the potatoes into a pan with the stock and simmer for 15 min. Reserve a few of the mangetout and add in the rest to the pan. Simmer for another 5 min. Remove and allow to cold then blend the whole soup. Taste and add in seasoning then chill. Slice the remaining raw mange tout in julienne strips. Serve in individual bowls with a spoonful of smetana or possibly lowfat sour cream and a few threads of mangetout as garnish. Serves 6 Here is another chilled soup that seems particularly to entrap the essence of summer.