minted pea soup
May 4, 2013 § 21 Comments
After visiting one of my favorite food blogs dollyrubiano I discovered a beautiful post using kawakawa tree leaves in a delightful looking chicken soup recipe. It was a very enchanting post and after a few back and forth comments to each other we decided we would coordinate a back to back minted pea recipe. Here is my minted pea soup recipe. You must go see her recipe and amazing blog! Her photographs are remarkable and her recipes are extraordinary.
This soup was sensational! Very simple to prepare, especially if you are fortunate enough to find fresh english peas…already shelled. If you are unable to find fresh peas I think using frozen peas for this soup will be delicious all the same. I roasted a handful of the peas, tossed in olive oil and salt in the oven to create a nice crispy topping for the soup. The chives in my garden are just now blooming so I added a few of the buds on top.
- 3 tablespoons butter
- 2 leeks, white and light green parts, chopped
- 1 yellow onion, chopped
- 4 cups chicken or vegetable broth
- 5 cups freshly shelled peas or 2 packages frozen peas
- 1/2 cup fresh mint leaves, finely chopped
- sprinkling of salt / pepper
- creme fraiche
- freshly chopped chives
- Crusty garlic croutons, for serving (see recipe at the bottom of post)
Heat the butter in a heavy stock pot, cook the onion and leeks over medium heat until tender. Add the peas and stir to coat well. Pour in chicken or vegetable stock, increase to high heat and bring to a boil. Cook for 5-10 minutes until peas are tender. If you are using frozen peas they will take less time to cook. Turn the heat off and add the mint, salt and pepper.
Puree your soup using a hand blender. I discovered using a hand blender for soup is much easier and less clean up. You may blend directly into your cooking pot. If you are using a counter top blender, puree the soup in batches. Place 1 cup of soup in the blender, place the lid on and puree on low speed. With the blender still running open the vent hole and slowly add more soup until soup is pureed.
Ladle into serving bowls, spoon in the creme fraiche and top with chives and croutons.
Generously serves 4.
Crusty garlic croutons
Several weeks ago I posted a crouton recipe. Now I have found a much improved method of preparing croutons I would like to share with you.
You’ll need 4 or 5 slices of crusty day old bread, sliced into cubes. Place bread in a large bowl, drizzle 1/4 cup olive oil, sprinkle a little salt, 2-3 chopped or pressed cloves of garlic and 1/4 cup parmesan cheese. Toss well to evenly coat and place on a parchment lined baking sheet. Bake in a 475° oven until toasted, turning occasionally with a spatula until well toasted. Simple. You may want to add some fresh herbs too!