It is a wonderful time of year when you see fresh peas! Yesterday was my second time back in a week at the supermarket to get myself a big bag of peas, but this time it is to make a Summertime Chilled Fresh Pea and Mint Soup!
The Verdict of Summertime Chilled Fresh Pea and Mint Soup:
Since it is so hot outside, I fancied making a cold summertime soup. I have to admit, this soup was very tasty before I put it in the fridge to cool, but was unbelievably refreshing and yummy once it was chilled. You can have it either way and you won’t be disappointed.
When I researched on the web for pea soups, most recipes called for rich creams. I don’t think you need cream especially if you use a Vitamix as it makes any soup creamy with the killer smooth blending. I did though use a dollop of my homemade cashew cream. Also instead of pureeing all the soup, I made sure that I reserved a few spoonfuls of the fresh peas and leeks before blending and used them for a wonderful garnish.
This soup was probably the easiet and fastest soups to make outside of shelling the peas out of the pods.
There is no doubt that I will make this soup again a few times before the end of the summer if I keep on seeing those pretty little pods at the market!
Summertime Chilled Fresh Pea and Mint Soup Ingredients:
- 2 tablespoons butter
- 2 cups leek, chopped fine (white and light green parts)
- 1 cup chopped yellow onion
- 4 cups low-sodium vegetable broth, divided
- 5 cups shelled fresh peas (from about 5 pounds pods) or frozen peas, thawed
- 2/3 cup fresh mint leaves
- Kosher salt, freshly ground pepper
- 1/2 cup cashew cream
- Handful of hopped fresh chives
Summertime Chilled Fresh Pea and Mint Soup Instructions:
Heat butter over medium heat. Add onion and leeks and cook, stirring often, until softened, about 6-8 minutes. Add 3 cups broth and bring to a boil. Add peas, reduce heat, and simmer gently about 5 minutes (less is you are using frozen peas). Reserve about 4 teaspoons of peas/leeks for your garnish.
Remove pot from heat. add mint, and remaining 1 cut broth to pot. Purée soup in a blender until smooth. Add some more water if soup is too thick. Season with salt and pepper.
Chill soup in fridge for at least an hour. Ladle soup in bowls and top with reserved peas/leeks, chives, and dollop of cashew cream. Enjoy!
The following recipes inspired me to make this soup are here:
For our dinner, we paired this soup with some tofu walnut lettuce wraps with homemade hoisin sauce, some fine red wine and pear cashew cream phyllo pastry with blackberry coulis. A delightful party for the tastebuds and all pretty healthy!!
Soup Mistress Rating for Summertime Chilled Fresh Pea and Mint Soup: