Recipe: Minted Sweet Pea Soup (blender)
SoupsMINTED SWEET PEA SOUP
"Wonderful hot or cold, this soup plays off a traditional French dish of peas, butter, and a chiffonade of mint. The peas should be as fresh as possible. Open a pod and taste the peas for sweetness and tenderness before buying them. Good peas are delicious enough to eat raw. Reject them if they are starchy and hard. Frozen organic peas can be substituted for fresh. As much as I hate to say it, these oftentimes can be better than ones sold at the market. If you really love peas make an effort to grow your own or locate a farmer at the market and have him keep you up to date on his growing schedule. It is your best bet to get peas fresh off the vine.
The Creme Fraiche provides richness and a touch of tanginess to the soup. It can also be used as a garnish by drizzling it into the soup just before serving."
2 tablespoons unsalted butter
2 medium yellow onions
2 teaspoons honey (omit if your peas are candy sweet)
6 cups shelled peas (about 6 pounds in the pod)
2 teaspoons salt
20 large mint leaves
1 cup Creme Fraiche (see Headnote)
Freshly ground black pepper
Peel and dice the onions coarsely.
Heat the butter in a large saucepan over medium-high heat until it starts to brown. Add the onions and saut them until they are golden and tender, about 5 minutes. Drizzle the onions with honey and cook until the honey bubbles, about 3 minutes.
Add the peas and stir until they start popping, about 5 minutes.
Add 2 teaspoons of salt to the peas. Add enough water or light chicken stock to the pan to cover the vegetables by 1 inch and bring to a boil. Reduce the heat and simmer until the peas are tender, 5 to 10 minutes.
Add the mint leaves and turn off the heat. Let the soup sit for 10 minutes.
Puree the soup in a blender in batches. Do not fill the blender more than two-thirds full or you risk having the contents of the blender explode. Allow the steam to escape by removing the center plug in the lid and covering the hole with a thick towel to protect your hand. Hold the lid securely down and lift the towel slightly to allow the pressurized air to escape as you blend.
Strain the pureed soup through a coarse strainer back into the pan. If the soup is too thick add more water. Return the soup to a boil, turn off the heat, and fold in the Creme Fraiche; season the soup with salt and pepper to taste. Whisk lightly and serve immediately.
Serves 8
Source: The Vineyard Kitchen: Menus Inspired by the Seasons ny Maria Helm Sinskey
"Wonderful hot or cold, this soup plays off a traditional French dish of peas, butter, and a chiffonade of mint. The peas should be as fresh as possible. Open a pod and taste the peas for sweetness and tenderness before buying them. Good peas are delicious enough to eat raw. Reject them if they are starchy and hard. Frozen organic peas can be substituted for fresh. As much as I hate to say it, these oftentimes can be better than ones sold at the market. If you really love peas make an effort to grow your own or locate a farmer at the market and have him keep you up to date on his growing schedule. It is your best bet to get peas fresh off the vine.
The Creme Fraiche provides richness and a touch of tanginess to the soup. It can also be used as a garnish by drizzling it into the soup just before serving."
2 tablespoons unsalted butter
2 medium yellow onions
2 teaspoons honey (omit if your peas are candy sweet)
6 cups shelled peas (about 6 pounds in the pod)
2 teaspoons salt
20 large mint leaves
1 cup Creme Fraiche (see Headnote)
Freshly ground black pepper
Peel and dice the onions coarsely.
Heat the butter in a large saucepan over medium-high heat until it starts to brown. Add the onions and saut them until they are golden and tender, about 5 minutes. Drizzle the onions with honey and cook until the honey bubbles, about 3 minutes.
Add the peas and stir until they start popping, about 5 minutes.
Add 2 teaspoons of salt to the peas. Add enough water or light chicken stock to the pan to cover the vegetables by 1 inch and bring to a boil. Reduce the heat and simmer until the peas are tender, 5 to 10 minutes.
Add the mint leaves and turn off the heat. Let the soup sit for 10 minutes.
Puree the soup in a blender in batches. Do not fill the blender more than two-thirds full or you risk having the contents of the blender explode. Allow the steam to escape by removing the center plug in the lid and covering the hole with a thick towel to protect your hand. Hold the lid securely down and lift the towel slightly to allow the pressurized air to escape as you blend.
Strain the pureed soup through a coarse strainer back into the pan. If the soup is too thick add more water. Return the soup to a boil, turn off the heat, and fold in the Creme Fraiche; season the soup with salt and pepper to taste. Whisk lightly and serve immediately.
Serves 8
Source: The Vineyard Kitchen: Menus Inspired by the Seasons ny Maria Helm Sinskey
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