Pea and mint soup recipes
Our top 3 of 7 Pea and mint soup recipes
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Minted Pea and Cucumber Soup
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Summer Pea and Mint Soup
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Minty Pea Soup with Crispy Bacon and Creme Fraiche
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Tips
I add mint leaves before I liquidize to make it more Minty and it is really nice served in large tea cups
Ingredients
- 1 tbsn Olive oil
- 1 Onion chopped
- 4ozs Floury potato, peeled and grated
- 1 pint chicken stock
- 9 ozs frozen petit pois
- Pinch of sugar
- ½ cucumber
- 3 fl ozs double cream
- 1 tbspns chopped fresh mint
- Salt and pepper
Method
- 1 Place the oil in a small saucepan and stir in the onion. cook over low heat until softened.
- 2 Add the potato stock and mint stalks and bring to the boil. Stir in the peas with a pinch of sugar then simmer for 20 mins or until veg have softened.
- 3 Finely dice the cucumber, salt lightly then place in a sieve to drain.
- 4 Allow the soup to cool then remove the mint stalks. Puree in a liquidiser then pass through a sieve.
- 5 Stir in the cucumber, cream and chopped mint. season as required.
- 6 Chill well before serving and garnish with mint leaves
Ingredients
- 2 oz (50g) butter
- 1 brown onion finely chopped
- 1 clove garlic finely crushed
- A few stalks of fresh thyme finely chopped (dried if you have no fresh)
- 2 dessertspoons white flour
- 1.5 pints (900ml) vegetable stock / Bouillon
- 1 lb (approx 450g) frozen garden peas
- fresh mint - pulled off the stalk - as much as you like dependent on your taste
- ½ pint (300ml) single cream (or less whatever your taste)
Method
- 1) Melt the butter and fry the onion, garlic and thyme in a large saucepan until soft
- 2) Reduce the heat and stir in the flour. Cook on a gentle heat until the texture changes
- 3) Add the stock, peas and mint, and gently bring the soup to the boil
- 4) Using a blender, process the mix until smooth. Finish with the cream, and a pinch of salt and pepper to taste. Garnish with mint leaves and serve with fresh, homebaked bread
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- INGREDIENTS
- 2 tablespoons olive oil
- 2 cloves garlic finely chopped
- 3 large shallots finely chopped
- 600g frozen peas
- 700ml good quality vegetable stock
- 1-2 tablespoons chopped fresh mint
- freshly ground black pepper
- 6 slices pancetta or streaky bacon
- 200g creme fraiche
Method
- 1. Heat the oil in a deep pan and add the chopped garlic and shallots. Cook until soft. Add the peas and cook until defrosted - about 5 mins.
- 2. Pour in the stock and simmer for 10 mins.
- 3. Remove from the heat and add the mint (according to taste) and season with plenty of freshly ground pepper.
- 4. Cook the pancetta or bacon in a non stick pan for about 5 mins until crispy. Dry off with kitchen paper before breaking into pieces.
- 5. Puree the soup using a hand blender or food processor. Return to the pan to bring back to temperature as necessary.
- 6. Serve with a good dollop of creme fraiche with the pancetta or bacon sprinkled on top.
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