Marcs Fresh Pea Soup With Mint Jelly Recipes

BAREFOOT CONTESSA'S 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 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 PEA SOUP WITH MINT

Steps:

• Heat olive oil in large kettle over medium heat. Add onions, salt, and pepper, and cook 5 minutes until onions have softened. Sir in the garlic and cook 1 minute until its aroma is released. Add the potatoes and saute 5 minutes until they begin to color. Add the chicken stock, lower the heat, and simmer gently 25 minutes until potatoes are soft. Add the peas and cook 3 minutes until tender but still bright green. Puree the mixture either through a food mill, with an immersion blender, or in a food processor, until smooth. Place in a clean pot, stir in the cream, and rewarm gently. Stir in the fresh mint and serve.
• In Portugal, this soup is often made with fresh fava beans. Use them if you can find them. Mint (horteln) grows abundantly in Portugal and is widely used in savory dishes, frequently in combination with coriander (coentro).

MINTY PEA SOUP

Steps:

• 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.
• 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.
• 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.

MARC'S FRESH PEA SOUP WITH MINT JELLY

Steps:

• In a medium saucepan, bring 4 cups vegetable broth to a boil. Cook until reduced to 1 1/3 cups. Add mint and creme de menthe. Using a handheld immersion blender, puree to break up the mint leaves. Strain through a fine-mesh sieve.
• Soak gelatin in cold water to cover for 4 minutes. Remove, and squeeze out excess liquid. Add gelatin to broth mixture, and stir to dissolve. Strain through a fine-mesh sieve into eight 5- to 6-ounce heat-proof glasses. (Each glass should be one-third full.) Transfer glasses to freezer, and chill until just set, about 10 minutes.
• Combine leek, butter, and peas in a medium saucepan. Add remaining 2 1/2 cups vegetable broth. Bring to a boil, and simmer until peas are tender, about 10 minutes. Using a handheld immersion blender, puree soup until smooth. Strain through a fine-mesh sieve. Season with salt.
• Remove glasses from freezer. Pour hot soup over minted jelly. Wait 4 minutes, and serve immediately.