Best 4 Chilled English Pea Soup With Extra Virgin Olive Oil Recipes

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In the realm of summer soups, few dishes can rival the refreshing allure of Chilled English Pea Soup with Extra Virgin Olive Oil. This culinary delight captures the essence of the season's finest produce, transforming humble peas into a vibrant and flavorful symphony. As you embark on this culinary journey, you'll discover not just one, but three unique recipes that celebrate the versatility of this classic soup.

From the traditional preparation that relies on fresh peas and a touch of mint, to the contemporary variations that incorporate creamy avocado or tangy goat cheese, each recipe offers a distinct twist on the classic. Whether you're seeking a light and refreshing lunch option, an elegant appetizer to impress your guests, or a healthy and satisfying meal to nourish your body, these recipes have something for every palate and occasion.

Let's cook with our recipes!

CHILLED PEA, LETTUCE AND HERB SOUP



Chilled Pea, Lettuce and Herb Soup image

This elegant soup is sweet and heavenly. The texture is silky and the consistency thick -- but only because there are lots of peas in it. I used water rather than stock when I tested this recipe, and it worked just fine.

Provided by Martha Rose Shulman

Categories     weekday, soups and stews, appetizer

Time 30m

Yield Six regular servings or 12 aperitifs

Number Of Ingredients 11

3 tablespoons extra virgin olive oil
2 leeks, white and light green part only, cleaned and sliced
Salt to taste
5 cups frozen or fresh peas (1 1/2 pounds, or 2 12-ounce bags frozen)
3 cups, tightly packed, coarsely chopped Boston or bibb lettuce
5 cups chicken stock, vegetable stock or water
1/3 cup coarsely chopped fresh tarragon leaves
1/4 cup coarsely chopped flat-leaf parsley leaves
1/4 cup coarsely chopped fresh mint leaves
1/4 cup chopped chives, plus additional for garnish
Chopped fresh tarragon, chives and/or mint for garnish

Steps:

  • Heat 1 tablespoon of the oil over medium heat in a large, heavy soup pot or Dutch oven. Add the leeks and a pinch of salt. Cook, stirring, until tender, about five minutes. Add the peas, lettuce and stock or water, and bring to a boil. Add salt to taste, reduce the heat, cover and simmer five minutes. Remove from the heat. Drain through a strainer set over a bowl, and allow the vegetables and the broth to cool for 15 minutes. Taste the broth, and season as desired.
  • Working in batches, purée the vegetables and herbs in a blender with the broth and additional olive oil for two minutes until frothy and smooth. Pour into a bowl, and stir to combine. Taste and adjust seasonings. Chill for several hours.
  • Serve, garnishing with additional chives, tarragon and/or mint.

Nutrition Facts : @context http, Calories 260, UnsaturatedFat 8 grams, Carbohydrate 31 grams, Fat 10 grams, Fiber 8 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 915 milligrams, Sugar 11 grams

COLD PEA SOUP WITH HERBED OIL SWIRL



Cold Pea Soup with Herbed Oil Swirl image

Creamy, cold, and refreshing, this pretty green soup is the perfect way to start a warm weather dinner party.

Provided by Anna Stockwell

Categories     Soup/Stew     Low Fat     Vegetarian     Kid-Friendly     Yogurt     Pea     Spring     Summer     Healthy     Freeze/Chill     Chill     Dinner     Small Plates

Yield 6 servings

Number Of Ingredients 7

3 tablespoons unsalted butter
1 medium onion, chopped
1 1/2 teaspoons kosher salt, plus more to taste
2 (16-ounce) bags frozen sweet peas (6 cups)
1 cup plain Greek yogurt
Freshly ground black pepper
1/2 cup Herbed Olive Oil

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 1 1/2 teaspoons salt and 2 cups water, stir to combine, and bring to a boil. Add peas and cook, stirring occasionally, until just tender, about 2 minutes.
  • Remove pot from heat and stir in yogurt. Purée soup in a blender or in the pot using an immersion blender, thinning with water if soup is too thick, until smooth. Season with salt and pepper and let cool to room temperature. Transfer to a resealable container, cover, and chill at least 2 hours or up to overnight.
  • Divide soup among bowls and top each with a swirl of Herbed Olive Oil.
  • Do Ahead
  • The soup can be made and chilled for up to 2 days.

CHILLED ENGLISH PEA SOUP WITH EXTRA-VIRGIN OLIVE OIL



Chilled English Pea Soup with Extra-Virgin Olive Oil image

This soup gets all its flavor from the peas. If you can't find really sweet fresh ones, you're better off with frozen baby peas. From Food & Wine

Provided by Bev I Am

Categories     Lunch/Snacks

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 8

3 quarts water
salt
4 lbs fresh peas, shelled (4 cups shelled)
1/4 cup extra virgin olive oil, plus more for drizzling
fresh ground pepper
1 cup cubed bread
2 tablespoons unsalted butter
1 tablespoon vegetable oil

Steps:

  • FOR PEAS: Bring the water to a boil in a large saucepan.
  • Salt the water, then add the peas and bring the water back to a boil.
  • Cook over moderate heat until very tender, about 20 minutes.
  • Drain the peas, reserving the cooking liquid.
  • Set aside 1/4 cup of peas.
  • FOR SOUP: In a food processor, combine the remaining peas with 1/4 cup of the olive oil and 1/4 cup of the reserved cooking liquid and puree until smooth.
  • Work the puree through a fine sieve into a large bowl.
  • Discard the contents of the sieve.
  • Stir in about 4 cups of the cooking liquid and season with salt and pepper; add more cooking liquid if necessary to make a nice, creamy soup.
  • Refrigerate the soup until cold, at least 2 hours.
  • FOR CROUTONS: In a large skillet, melt the butter in the vegetable oil.
  • Add the diced bread and brown the cubes on all sides over moderately high heat, 3 to 5 minutes.
  • Drain the croutons on paper towels.
  • TO SERVE: Ladle the cold soup into bowls and garnish each with a few of the croutons and reserved peas.
  • Drizzle with olive oil, sprinkle with pepper and serve.
  • MAKE AHEAD: The soup can be prepared through Step 2 and refrigerated for up to 1 day.
  • The croutons can be stored in an airtight container for up to 3 days.

ENGLISH PEA SOUP



English Pea Soup image

Provided by Michael Boodro

Categories     project, soups and stews, appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 9

Salt to taste
1 pound fresh peas, shelled
Freshly ground pepper to taste
4 slices bacon
4 slices bread, cut into 1-inch cubes
1 to 2 tablespoons extra-virgin olive oil
2 tangerines
4 teaspoons creme fraiche
4 sprigs fresh mint leaves, destemmed

Steps:

  • Boil 1 quart well-salted water in a large pot. Add peas; cook until tender, 5 to 10 minutes. (Go by taste rather than time.) Strain peas, saving blanching water, and place them in a bowl of ice water. Puree peas in batches with a little blanching water and pass through a fine sieve or food mill into a large saucepan. Blend, thin with a little hot water if necessary and season with salt and pepper.
  • Preheat oven to 375 degrees. Cook bacon slices on a sheet pan until crisp, about 10 minutes. Remove to paper towels. Keep oven on.
  • Place bread cubes on the same pan. Drizzle with 1 tablespoon olive oil; sprinkle with salt and pepper and toss to pick up bacon drippings. Bake until crispy, about 10 minutes, stirring frequently. Set aside.
  • With a knife, peel and segment tangerines over a bowl to catch the juices. Set aside.
  • To serve: Reheat soup over medium heat. Lightly crumble bacon into 4 soup bowls. Add croutons, tangerine segments and a little juice. Add a dollop of creme fraiche and a mint sprig. Ladle in the soup and drizzle with remaining olive oil.

Nutrition Facts : @context http, Calories 372, UnsaturatedFat 12 grams, Carbohydrate 38 grams, Fat 19 grams, Fiber 8 grams, Protein 14 grams, SaturatedFat 5 grams, Sodium 538 milligrams, Sugar 14 grams, TransFat 0 grams

Tips:

  • Use fresh, high-quality ingredients: Fresh peas are essential for this soup. If you can, use peas that have been freshly picked or frozen at their peak of ripeness.
  • Chill the soup thoroughly before serving: This soup is best served cold, so make sure to chill it for at least 2 hours before serving.
  • Use a high-quality extra virgin olive oil: The olive oil is a key ingredient in this soup, so make sure to use a high-quality oil that has a fruity, robust flavor.
  • Garnish the soup with fresh herbs: Fresh herbs, such as mint, basil, or chives, add a pop of color and flavor to the soup.
  • Experiment with different toppings: You can top this soup with a variety of different toppings, such as crumbled bacon, croutons, or grated Parmesan cheese.

Conclusion:

Chilled English pea soup is a refreshing and delicious summer soup that is perfect for a light lunch or dinner. It is easy to make and can be tailored to your own taste preferences. With its vibrant green color and delicate flavor, this soup is sure to be a hit with everyone who tries it.

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