Marcs Fresh Pea Soup With Mint Jelly Recipes

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BAREFOOT CONTESSA'S FRESH PEA SOUP



Barefoot Contessa's Fresh Pea Soup image

Earlier, I had posted Recipe #285307 after watching an episode of Ina Garten's show on the FoodNetwork. Now, I have finally tried the Fresh Pea Soup from that airing and found that I love it, as well. I prepared this with frozen peas, and while the original recipe did call for mint, I didn't have any on hand and omitted it. Pea soup may make some people's heads spin, but this is so good. Pairing with the flavorful Roasted Red Pepper Sandwich would be an incredible meal.

Provided by Ms B.

Categories     < 30 Mins

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

2 tablespoons unsalted butter
2 cups leeks, white and light green parts chopped
1 cup yellow onion, chopped
4 cups chicken stock
5 cups fresh peas or 2 (10 ounce) packages frozen peas
2 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper
1/2 cup creme fraiche
1/2 cup chives, chopped
garlic-flavored croutons, for serving

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.

Nutrition Facts : Calories 288.8, Fat 13.7, SaturatedFat 7.6, Cholesterol 42.1, Sodium 831.2, Carbohydrate 30.9, Fiber 7.2, Sugar 11.8, Protein 11.9

MINTY PEA SOUP



Minty Pea Soup image

Provided by Melissa Hamilton

Categories     Soup/Stew     Easter     Vegetarian     Lunch     Mint     Pea     Spring     Healthy     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 Servings

Number Of Ingredients 10

3 tablespoons unsalted butter
1 medium onion, chopped
4 cups low-sodium vegetable broth, divided
6 cups shelled fresh peas (from about 6 pounds pods) or frozen peas, thawed
1/4 cup fresh flat-leaf parsley leaves
1/4 cup fresh mint leaves
Kosher salt, freshly ground pepper
1/4 cup crème fraîche or sour cream
2 tablespoons heavy cream or water
Chopped fresh chives (for serving)

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.

FRESH PEA SOUP WITH MINT



Fresh Pea Soup with Mint image

Provided by Food Network

Categories     side-dish

Number Of Ingredients 10

2 tablespoons olive oil
2 medium yellow onions, peeled and diced
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 garlic cloves, minced or pureed
2 medium Yukon Gold potatoes, peeled and sliced thin
5 cups chicken stock
16 ounces frozen baby peas
1/3 cup sour cream
3 tablespoons freshly chopped 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).

MARC'S FRESH PEA SOUP WITH MINT JELLY



Marc's Fresh Pea Soup with Mint Jelly image

This recipe comes to us from Marc Veyrat, a self-taught French chef who gained a broad knowledge of wild herbs and edible foliage while working as a shepherd.

Provided by Martha Stewart

Categories     Soup Recipes

Number Of Ingredients 8

6 1/2 cups Marc's Vegetable Broth Marc's Vegetable Broth
60 mint leaves
2 tablespoons creme de menthe
1 sheet gelatin
1/2 medium leek, well washed and thinly sliced
2 teaspoons unsalted butter
4 pounds fresh peas, shelled
Coarse salt

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.

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Category Appetizer, Lunch, Snack
Published Mar 23, 2022


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