Creamy Pea & Mint Soup – This delicious fall soup is a great way to remix leftover fridge and pantry ingredients.
Meiko moves to Dallas
Over the last two weeks I have been traveling like crazy. Minneapolis to Dallas to Austin to Raleigh to Atlanta and back to Dallas. Its been a whirlwind but the one thing that has kept me at peace is this new Solange album SEAT AT THE TABLE. Let me rewind just a few seconds to discuss how that trip I just mentioned ended with me in Dallas instead of Minneapolis. That’s right, ya girl is a TEXAN.
I finally took the leap and move out of the twin cities. Minneapolis has been an amazing place for growth and development. I am beyond grateful for what I learned about myself while living there and the amazing friendships that came out of it. Nevertheless, I felt it was time for a fresh start, new surroundings and new opportunities, which are opening up for me here in Dallas.
FEELING MINTY FRESH + GIVEAWAY [GIVEAWAY CLOSED]
Speaking of it being TIME for a fresh start, as soon as I got to my new city I received this cool watch from Jord Wood Watches. The watch is beautifully crafted of dark sandalwood with a beautiful mint finish. As soon as I saw it, it was in love at first sight and had to rock it right away. As a matter of fact, it inspired me to keep the “mint flavored” love going with my recipe for Creamy Pea and Mint soup.
I wanted something quick and since its fall nothing sounds more comforting to me than a big bowl of warm soup. This recipe is no exception packed with its creamy richness, smooth texture and subtle bright nodes from the mint.
Do peas need to be soaked before cooking pea soup?
Nope, soaking peas before cooking is not entirely necessary. However, if you are using fresh peas instead of frozen peas, soaking them overnight will significantly reduce their cooking time. For example, unsoaked peas can take anywhere between 1 to 2 hours to simmer, while the soaked ones will take around 40 minutes.
Is mint sweet or savory?
Mint tastes sweet and has a refreshing cool effect on the tongue. The menthol flavor and scent are most potent when leaves are fresh compared to when they dry out. Besides, the spice is quite versatile and can be used in both sweet and savory foods.
What are some toppings ideas for the pea soup recipe?
You can garnish this delicious pea soup with cheese, thinly sliced cabbage, chives, tomatoes with red wine vinegar, chopped carrots, celery, or leeks sliced into ribbons taste slurp-worthy good in a pea soup recipe.
How to freeze and thaw Creamy Pea & Mint Soup?
To freeze creamy pea & mint soup, transfer it to an airtight container in a way that the soup sits about 2-3 cm below its rim. It will make room for the liquid to expand as it freezes. To thaw, warm the soup in a saucepan on a low flame. To defrost, leave it overnight in the refrigerator.
What to serve with Creamy Pea & Mint Soup?
You can serve the healthy pea mint soup with crusty no-knead panini bread or Italian focaccia. It even pairs excellently with grilled cheese. Alternatively, you do not need a complimenting dish or snack with it because the flavor of the soup itself is quite rich.
How do you thicken pea soup?
The best way to make thick pea soup is to blend it with a stick blender, then simmer with the lid off to allow water evaporation. You can let the soup simmer until you get consistency as thick as you prefer. Many pea soup recipes suggest adding cornflour slurries. But it is best to avoid it once the soup is already ready as it will be impossible to get rid of the raw flour taste. Instead, you can use chicken broth, vegetables, or extra pea puree.
Why is my pea soup brown?
If your pea mint soup looks brown and tastes slightly burned, the chances are that the peas are settling on the bottom of the pan. The best way to avoid it is to use a pan with a thick base and stir the soup constantly on a low-medium flame.
- 3 1/2 cups frozen peas
- 3 cups low sodium chicken or vegetable broth
- 4 large shallots chopped
- 3 cloves garlic chopped
- 2 tablespoons fresh lemon juice
- ½ cup loosely packed mint leaves
- ¼ cup heavy cream
- ½ tablespoon kosher salt
- ¼ teaspoon black pepper
- Heat olive oil in medium saucepan over medium heat. Add the shallots and garlic and cook, stirring frequently, until both are very soft, 6 to 8 minutes.
- Add in the chicken broth, peas, mint, lemon juice and salt and pepper. Bring to a boil then reduce the heat to medium low, and simmer for about 8 minutes or until the peas are tender. Add the soup and heavy cream to a blender and puree until smooth and taste. Season with additional salt and pepper if needed.
- Serve warm.
*Nutrition information is a rough estimate.
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