Best 5 Fresh Pea Soup With Mint And Creme Fraiche Recipes

PEA SOUP WITH CRèME FRAîCHE

Steps:

• Cook shallots in oil in a 3-quart heavy saucepan over moderate heat, stirring, until softened, about 2 minutes. Add potato and salt and cook, stirring, 2 minutes. Add water and simmer, covered, until potato is tender, about 15 minutes. Add peas and simmer, uncovered, 2 minutes.
• Purée in batches in a blender (use caution when blending hot liquids), then force through a very fine sieve into a saucepan. Reheat soup and season with salt and pepper.
• Drizzle servings with crème fraîche.

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.

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 mint, 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.

PEA SOUP WITH MINT CREAM

Steps:

• Mix creme fraiche or sour cream with chopped mint. Let stand for 30 minutes if serving the soup hot; refrigerate if serving it cold.
• Combine peas with stock in a medium-sized saucepan. Add salt and pepper to taste. Bring to a boil, reduce heat to medium low, cover and simmer about seven minutes or until the peas are barely tender. Remove two tablespoons of peas with slotted spoons and reserve for garnish. Continue cooking remaining peas about 10 minutes, or until very tender.
• Transfer peas and cooking liquid to a blender or food processor. Puree until very fine. With the machine running, gradually pour in the milk. Continue to process until very smooth. Return to saucepan and simmer over low heat two minutes, stirring often.
• Stir in heavy cream. Bring to a boil, stirring, and simmer soup to desired consistency, about five minutes. Taste and adjust seasoning. Chill or plan to reheat before serving.
• To reheat soup, place in a saucepan over medium-low heat, stirring. Reheat reserved peas for 30 seconds in boiling water. Drain well. To serve, ladle soup into shallow bowls, spoon mint cream in the center of each serving and garnish with reserved peas and sprigs of mint.

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.