Cream of Minted Pea and Sprout Soup. Pea and Mint Soup - The Ins and Outs. You can use shallots, white, red or spring onions - whatever you have at hand, really. Each gives it a subtle yet distinct taste Pea and mint soup tastes equally good, or perhaps even better the next day!
To serve hot, return the soup to the rinsed-out pan and reheat without boiling (to prevent the buttermilk or soured cream from curdling).
We love this bright, minty soup because it adds a pop of spring color to the buffet.
Remove from heat, and stir in mint, salt, and pepper.
You can have Cream of Minted Pea and Sprout Soup using 5 ingredients and 3 steps. Here is how you cook it.
Ingredients of Cream of Minted Pea and Sprout Soup
- It's 300 Grams of Fresh Peas.
- It's 200 Grams of Sprouts.
- Prepare 300 mls of Cream.
- It's 1 teaspoon of Minced Garlic.
- You need of About 10 large fresh Mint Leaves.
Be sure not to fill the blender more than halfway full or the soup will explode everywhere. Garnish with a drizzle of extra virgin olive oil, a sprig of mint and serve the spring pea and mint soup alone. Pea and mint soup is so easy; you will be delighted in its simplicity. Fresh summer peas (you can even use frozen), and garden mint is a match made in Return the puree to the pan, season with salt and pepper, and add the remaining peas and stock.
Cream of Minted Pea and Sprout Soup instructions
- Tip the Peas into a large saucepan. Chop up the Sprouts and add to the pot. Pour in just enough water to cover them plus about 2 cms on top. Bring to the boil..
- Meanwhile, wash the Mint leaves and add to the pot, while, along with the minced Garlic. Simmer for about 10-15 minutes until everything is cooked and soft..
- Carefully drain off most of the water. Add the cream, stir well, then put back on the heat, and bring up to bubbling. Cook for a further 5-10 minutes. Then using a hand liquidiser, blitz into smooth soup! Serve hot and Enjoy, with bread!.
Fresh pea soup is a taste of summer - make it spectacular with a dollop of lime mint cream. Allow the soup to cool for a few minutes, then carefully pour into a food processor and blend to a smooth purée. Mix creme fraiche or sour cream with chopped mint. To serve, ladle soup into shallow bowls, spoon mint cream in the center of each serving and garnish with reserved peas and sprigs of mint. Fresh Mint Cream: In a bowl, using a whisk, combine all ingredients until smooth.
