Cold Minted Pea Soup
Submitted by shez
Chilled minted pea soup with Boston lettuce and fresh mint, pureed silky and served cold. A vegetarian summer starter that takes 15 minutes on the stove.
YIELD
12 servingsPREP
15 minCOOK
15 minREADY
1 hrsCold pea soup is one of those summer dishes that punches well above its effort level. Sweet green peas, fresh mint, and a couple cups of Boston lettuce simmered briefly, then pureed and chilled until shatteringly cold.
The Boston lettuce is the surprise here. Wilted into the onion at the start, it almost disappears into the puree but adds body and a subtle herbaceous backbone the peas alone wouldn’t deliver. It’s a French trick from classic potage saint-germain that home cooks rarely use, and it works.
Mint goes in at the puree stage, not during cooking. Heat dulls fresh mint into something hay-like, so blending it raw with the cooked peas keeps the bright menthol notes intact.
To finish, thin with ice water for a lighter version or heavy cream for a more luxurious one. A swirl of yogurt and snipped chives on top brings tang and color contrast against the green.
Chef Tips
- Use frozen peas, not tired fresh ones out of season. Frozen peas are picked and blanched at peak sweetness; old fresh peas turn starchy.
- Cook the peas only 3 to 4 minutes. Longer dulls their bright color and sweetness.
- Chill the soup at least 4 hours, ideally overnight. Cold flavors blunt, so taste and re-season just before serving.
- Pass through a fine mesh strainer after pureeing for the silkiest texture, especially if using a food processor instead of a blender.
Variations
- Stir in 2 tablespoons of crème fraîche for tang without going full cream.
- Add a small handful of fresh basil with the mint for a herbier finish.
- Top with a spoonful of crab or lump shellfish for an elegant first course.
Ingredients
Directions
In a saucepan heat the olive oil.
When hot, add the onion, cover and simmer gently for about 3 to 4 minutes or until tender.
Add the lettuce and stir just until wilted.
Add the 2 cups of water and peas and bring just to a boil and cook for 3 to 4 minutes.
Remove from heat and season with salt and pepper.
Purée through a food mill or in a food processor with the mint, then add enough ice water or cream to thin to the desired consistency.
Chill until serving time.
Before serving, adjust the seasoning and serve garnished with chives and yogurt if you wish.
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