Best Mint Green Pea Soup Recipes

GREEN PEA AND MINT SOUP

Steps:

• Melt butter in a large saucepan or Dutch oven over low heat. Add the 4 chopped green onions, and cook until softened, but not brown. Stir in the peas, vegetable stock, and 3 tablespoons of chopped fresh mint. Increase heat to medium, and bring to a boil. Reduce heat back to low, cover, and let simmer for about 30 minutes. If you are using frozen peas, 15 minutes is enough.
• Using a large slotted spoon, remove about 3 tablespoons of the peas, and set aside for garnish. Pour the soup into a blender or food processor along with the milk, and puree until smooth. Season with salt and pepper to taste. Throw in a pinch of sugar if desired. Allow the soup to cool to room temperature, then refrigerate until chilled.
• Pour the soup into 4 serving bowls. Swirl 1 tablespoon of light cream into each one, then garnish with reserved peas and sprigs of mint.

CREAM OF GREEN PEA SOUP WITH FRESH MINT

Steps:

• Saute onion, celery and garlic in the olive oil for a few minutes until vegetables soften.
• Add frozen peas, lettuce and broth. Heat until very hot but not boiling, then add milk, reduce heat and simmer covered 15 minutes.
• After 15 minutes, transfer the soup mixture into a blender (or use an immersion blender), add the mint and parsley and process until smooth.
• Stir in the salt and white pepper, nutmeg, sour cream and butter. Blend soup mixture well by hand. Heat through and serve with a smile.

CHILLED GREEN PEA SOUP WITH MINT AND AVOCADO

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

GREEN PEA AND MINT SOUP

Steps:

• In a medium saucepan, heat coconut oil over medium heat. Add scallions and a pinch of salt and cook until soft, about 5 minutes. Stir in garlic and cook for 1 minute. Add peas and 3 cups boiling water, bring to a simmer, and cook just until peas are bright green and no longer frozen, 1 to 2 minutes. Carefully ladle soup into a blender. Add mint leaves, lemon juice and zest, and olive oil. Puree until smooth. Season with salt to taste. Ladle into bowls and serve with a drizzle of olive oil. Soup can be stored in an airtight container in the refrigerator for up to 4 days.

GREEN PEA SOUP WITH MINT

Steps:

• Cook the peas in a saucepan of very little salted water. About 35 minutes or until soft, then puree them in a blender.
• Add the chicken stock and cream and blend until smooth. Add salt and pepper to taste
• For a hot soup, reheat and stir in the chopped mint a few minutes before serving.
• For a cold soup chill well and add the mint 5 to 10 minutes before serving

MINT GREEN PEA SOUP

Steps:

• Heat oil/butter in a large saucepan over medium heat. Smash the garlic cloves with the flat side of a large knife; remove the skin and dice. Add onion and garlic to the saucepan. Cook, stirring often, for 5 minutes or until the onion is soft.
• Add stock and bring to a boil. Add peas, and if using DRY mint from tea bags, the mint. Cover and return to a gentle boil, Cook for 3 minutes until peas are tender but still bright green. IF USING fresh mint, put the mint in now and cook for another 30 seconds or so. NOTE on peas: The more peas you use, the thicker the soup will be. That's why the 2-3 lb thing.
• Remove from heat and cool it as quickly as possible to retain the bright green color. To cool quickly, put ice and water in a large bowl or your sink. Put your kettle into the ice water and stir until soup is cool.
• Using a food processor or blender, puree in batches until smooth and season with salt and pepper to taste. At this time, you can either refrigerate the soup for later or heat for immediate serving. If serving right away, ladle into bowls and garnish with a dollop of sour cream and mint leaf. If using soy cream or half and half, swirl it through the soup to make a pretty design (if you want to, or...just stir it in!) Serve with fresh French bread or crunchy garlic bread, grilled cheese sandwiches, pretzels, or any kind of cracker.
• A few thoughts about kids, food and nutrition: Kids will not eat something if its olive green in color. They just won't.IF you cool the peas quickly as I stated above, they will stay bright green. Your kids will be more inclined to eat the soup. Nutritional Information: 16g fiber; 19g protein; 7.5 g total fat; 29g carbs; 490 mg sodium. Nutritional information is approximate based on the ingredients in the soup.