Reviews (1) Add Rating & Review 2 Ratings 5 star values: 0 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 2 Martha Stewart Member Rating: Unrated 03/29/2008 I found the addition of the lobster was not neccessary. It takes away from the fresh pea flavor.
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Gallery Minted English Pea Soup Recipe Summary Servings: 8
Ingredients Ingredient Checklist 3 tablespoons unsalted butter 1 medium yellow onion, chopped 1 leek, well cleaned and finely chopped 1 rib celery, chopped 1 medium russet potato, peeled and chopped 8 cups homemade Patrick O’Connell’s Vegetable Stock Coarse salt and freshly ground white pepper 1 1/4 pounds fresh, shelled English peas (from about 3 pounds unshelled) 1 1/2 cups heavy cream Sugar 1 small bunch fresh mint
Gallery Minted English Pea Soup
Recipe Summary Servings: 8
Gallery
Minted English Pea Soup
Minted English Pea Soup
Minted English Pea Soup
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
Ingredients
Ingredients
- 3 tablespoons unsalted butter 1 medium yellow onion, chopped 1 leek, well cleaned and finely chopped 1 rib celery, chopped 1 medium russet potato, peeled and chopped 8 cups homemade Patrick O’Connell’s Vegetable Stock Coarse salt and freshly ground white pepper 1 1/4 pounds fresh, shelled English peas (from about 3 pounds unshelled) 1 1/2 cups heavy cream Sugar 1 small bunch fresh mint
Directions
Melt butter in a large saucepan over medium heat. Add onion, leek, and celery, and cook until soft. Add potatoes and 7 cups vegetable stock; bring to a boil. Reduce heat and simmer until potatoes are soft, 10 to 15 minutes. Remove from heat.
Prepare an ice-water bath. Fill another large saucepan with water and bring to a boil over high heat. Add salt and return to a boil. Add peas and cook until tender, about 5 minutes. Drain and immediately transfer peas to ice-water bath to cool. Drain and add to saucepan with vegetables and stock.
Working in batches, puree the soup in the jar of a blender or bowl of a food processor. Strain liquid twice through a fine mesh sieve into another large saucepan. Add 1 cup of heavy cream and place saucepan over low heat. Season with salt, pepper, and sugar. Tie mint together using kitchen twine and add to saucepan; let steep for 10 to 15 minutes. Remove mint and discard. If soup seems too thick, add some of the remaining vegetable stock to thin.
In a medium bowl, whisk remaining 1/2 cup heavy cream until soft peaks form. Gently fold into the warmed soup. Serve immediately.
Reviews (1)
Add Rating & Review 2 Ratings 5 star values: 0 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 2
Martha Stewart Member Rating: Unrated 03/29/2008 I found the addition of the lobster was not neccessary. It takes away from the fresh pea flavor.
Reviews (1)
Add Rating & Review 2 Ratings 5 star values: 0 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 2
Add Rating & Review
2 Ratings 5 star values: 0 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 2
2 Ratings 5 star values: 0 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 2
2 Ratings 5 star values: 0 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 2
5 star values: 0 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 2
Martha Stewart Member Rating: Unrated 03/29/2008 I found the addition of the lobster was not neccessary. It takes away from the fresh pea flavor.Martha Stewart Member
Rating: Unrated 03/29/2008
I found the addition of the lobster was not neccessary. It takes away from the fresh pea flavor.
Rating: Unrated
All Reviews for Minted English Pea Soup
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Minted English Pea Soup
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
