Minted Pea Soup Recipes

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MINTED PEA SOUP



Minted Pea Soup image

Provided by Barbara Kafka

Categories     easy, quick, weekday, soups and stews, appetizer

Time 30m

Yield 5 1/2 cups, serves 4 to 5

Number Of Ingredients 7

4 cups shelled fresh peas (1 1/2 pounds), or frozen peas, defrosted in a seive under warm running water
3 1/2 cups vegetarian broth (see Micro Tips) or canned chicken broth
5 teaspoons cornstarch
20 fresh mint leaves, cut across into chiffonade
1/2 cup buttermilk
1 tablespoon kosher salt
Freshly ground black pepper to taste

Steps:

  • Combine peas and 1/4 cup broth in a 2 1/2-quart souffle dish or casserole with a lid. Cover tightly with microwave plastic wrap or with lid. Cook at 100 percent power for 12 minutes in a 650- to 700-watt oven. If using frozen peas, eliminate this step and puree peas with broth as below. If using plastic, prick to release steam.
  • Remove from oven and uncover. Pass peas through a food mill fitted with a medium-size disc. Scrape mixture back into casserole.
  • Dissolve cornstarch in remaining broth and whisk into pea puree. Add mint. Cover and cook for 8 minutes. If using plastic, prick to release steam.
  • Remove from oven. Uncover and stir in remaining ingredients. Serve hot or chilled.

Nutrition Facts : @context http, Calories 115, UnsaturatedFat 0 grams, Carbohydrate 20 grams, Fat 1 gram, Fiber 5 grams, Protein 8 grams, SaturatedFat 0 grams, Sodium 810 milligrams, Sugar 7 grams

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