Chilled Mint and Pea Soup
Recipes Appetizers Meal ideas Quick and Easy Soups and stews
Description
This refreshing soup is easy to make but reserve time for the mint ice to freeze. It is a delicious way to eat your veggies and can serve as a light lunch served with bread or as an appetizer before dinner.
Ingredients
3 c. cold water
1 large bunch fresh mint, stems removed
2 T. unsalted butter
1- 8 oz. white onion, chopped
1 t. salt
1/2 t. freshly ground black pepper, freshly ground
6 c. Vegetable Stock, plus more for thinning
40 oz. frozen baby peas
Directions
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Bring 3 cups water to a boil, then remove from heat, add mint, reserving a few sprigs for garnish, and let steep for about 2 hours, until the liquid is very flavorful and slightly green.
Strain liquid, discard mint, and transfer to 2 ice cube trays. Place in the freezer, and freeze until solid.
Melt butter in a medium saucepan over medium-low heat. Add onion, salt, and pepper; cook, stirring often, until onions are soft and translucent, about 8 to 10 minutes.
Add stock, bring to a boil. Reduce heat, let simmer 1 hour until liquid is reduced by about half. Add peas, and cook about 4 minutes, until peas are just tender. Remove from heat, transfer to a bowl set in ice water. Stir until cold.
Transfer soup to a blender; blend until smooth. Adjust consistency with more stock. Chill until ready to serve.
Remove frozen mint ice cubes from freezer, and place them in a blender. Process mint ice cubes until crushed.
Place soup in bowls topped with a spoonful of crushed mint ice; garnish with mint sprigs, and serve immediately.
10 servings