Best 2 Chilled Pea Mint Soup Recipes

Indulge in a refreshing culinary journey with our delightful chilled pea and mint soup, a symphony of flavors that will tantalize your taste buds. This vibrant green soup is a delightful fusion of fresh peas, aromatic mint, and a hint of sweetness from honey, all blended together to create a velvety smooth texture. Served chilled, this soup offers a refreshing respite from the summer heat and is perfect for a light lunch or a delightful appetizer. In addition, we present a tempting array of complementary recipes to elevate your dining experience. Discover a flavorful pea and feta stuffed chicken breast, a tantalizing pea and bacon pasta, and a zesty pea and mint salad, each dish bursting with unique flavors and textures. Embark on this culinary adventure and let your taste buds be captivated by the vibrant flavors of our chilled pea and mint soup and its accompanying recipes.

Let's cook with our recipes!

CHILLED PEA-MINT SOUP

Chilled Pea-Mint Soup image

Buttermilk-simmered peas, plenty of mint, a touch of salt: That's it. The chef Daniel Patterson brought the recipe to The Times in 2007. It benefits mightily not just from the use of fresh peas, but from real, homemade buttermilk as well, "nothing like the cultured, processed stuff that goes by the same name," he wrote. This is true, as it happens, but luckily fresh buttermilk can increasingly be found at farmer's markets and in specialty markets. Top the chilled soup with a few peas and a grind or two of fresh black pepper.

Provided by Daniel Patterson

Categories soups and stews, appetizer

Time 15m

Yield Serves 4

Number Of Ingredients 5

Ingredients

2 cups homemade buttermilk (see note)
4 cups shelled peas, plus more for garnish
Salt
10 mint leaves
Freshly ground black pepper

Steps:

In a medium saucepan, bring the buttermilk to a simmer and add 4 cups of peas and a large pinch of salt. Simmer for 1 to 2 minutes over medium heat, stirring often so that the buttermilk does not boil over. The peas should not be fully cooked and still have a slight bite to them.
Transfer the peas and liquid immediately to a blender with the mint leaves and, starting on low speed, carefully blend (holding the lid on firmly with a dishcloth), working up to high speed for 60 seconds.
In order to preserve the vibrant color and flavor of the peas, the soup must be cooled immediately. Pass through a fine-mesh sieve into a bowl, then rest the bowl inside a larger bowl full of ice water. Stir continuously until cool, tasting occasionally; you will notice that the soup becomes sweeter as it cools. Adjust seasoning with salt and black pepper. Refrigerate until cold.
To serve, ladle soup into bowls and top with fresh peas and freshly ground black pepper.

Nutrition Facts : @context http, Calories 50, UnsaturatedFat 0 grams, Carbohydrate 6 grams, Fat 1 gram, Fiber 0 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 287 milligrams, Sugar 6 grams

CHILLED GREEN PEA SOUP WITH MINT AND AVOCADO

Chilled Green Pea Soup with Mint and Avocado image

This is a soup that I serve for special occasions (like Easter), and catering events (like weddings). It's relatively simple to make, and creates a wonderful presentation, when served in a martini glass. Although this soup is cooked and then cooled, you can skip the cooking and make the soup entirely in the blender. In...

Provided by Andy Anderson !

Categories Vegetable Soup

Time 30m

Number Of Ingredients 13

Ingredients

3 Tbsp sweet butter, unsalted, or olive oil (extra virgin)
1 medium yellow onion, finely chopped
1 stalk(s) celery, finely chopped
4 c chicken stock, divided
6 c fresh peas or frozen peas, thawed (recommend fresh)
1/4 c fresh flat-leaf parsley leaves
1/4 c fresh mint leaves
1 tsp fresh dill, finely chopped
1 Tbsp freshly squeezed lemon juice
1 medium ripe avocado, halved, stone removed, and flesh scraped out
salt, kosher variety, to taste
freshly ground black pepper, to taste
1/4 c crème fraîche, for garnish

Steps:

1. Gather your ingredients.
2. Place the stock in a saucepan and bring up to a lite simmer.
3. Chef's Note: In most cases, you want to avoid adding cold ingredients to cooked ingredients; such as a cold stock to the hot veggies. It can do strange things to the taste of your final product.
4. Place the butter (or olive oil) in a large pot over medium heat.
5. Add the onion and the celery, and stir with a wooden spoon until the veggies are softened, about 8 to 10 minutes.
6. Chef's Note: Do not let them brown or burn.
7. Add two cups of the chicken stock, and bring the mixture to a boil.
8. Add the peas, and then immediately reduce the pot to a lite simmer.
9. Allow the pot to lightly simmer for about 5 minutes.
10. Remove from the heat, and add the remainder of the ingredients with the exception of the crème fraîche, salt, and pepper.
11. Purée the soup in a blender, and then season with the salt and pepper, to taste.
12. Chef's Tip: Have some additional stock on hand, just in case the soup is too thick.
13. Use a fine mesh strainer to strain the soup.
14. Cover and place in the refrigerator overnight.
15. Serve cool, with a dollop of crème fraîche. Enjoy.
16. Keep the faith, and keep cooking

Tips:

To save time, use frozen peas instead of fresh peas. Thaw them before using.
For a smoother soup, blend it in a blender or food processor until it reaches your desired consistency.
If you don't have fresh mint, you can use 1/4 teaspoon of dried mint instead.
Serve the soup chilled, garnished with fresh mint leaves and a drizzle of olive oil.
For a more flavorful soup, you can add a pinch of cayenne pepper or a teaspoon of grated lemon zest.

Conclusion:

Chilled pea and mint soup is a refreshing and flavorful soup that is perfect for a light lunch or dinner. It is easy to make and can be prepared in advance. This soup is also a good source of vitamins and minerals, making it a healthy choice for the whole family.