Chilled English Pea Mint Soup – Peas and Mint, i believe have always been meant for one another. Much like “Will and Jada Pinkett Smith,” “Tina Fey and Jeff Richmond” and of course, “Snoop Dogg (oh, wait didn’t he change it to ‘Lion’ and not Dogg) and Shante Broadus,” are meant for one another. Collectively these couples have been married sixty-two years!
However, I have not always felt this way, especially about peas. I always associated peas with soggy, mushy, in a can, overcooked and tasteless. I’m quite sure i got this association of peas from my Grandmother!
Let me preface, my grandmother was wonderful women, but a terrible cook – and lucky for me she didn’t cook often, however when she did, watch out! One dish in particular my grandmother loved to make, “Tuna Triumph” or some might call it ‘Tuna Casserole’ – not sure if she made it because it was simple or she actually liked it.
“Tuna Triumph” consisted of the following; one can of cream of mushroom soup, one can of peas and one can of tuna -see a pattern. All you need is three cans and a can opener. Mix all the canned ingredients together, layer it in a casserole dish, crumble plain potato chips on top and cook at 350, until hot! Serve on a TV Tray! TV Tray’s were the dinning table of the 70’s and early 80’s!
Because of this specific dish, peas were ruined for me, for the WHOLE of my teenage years! Whenever i would see them lurking under, hidden around or piled on top of other ingredients, I quickly picked them out, push them aside or hid them in a napkin!
Fast forward to 2015, i can say without a stutter, “i love the pea, all hail the pea.” It took time and me cooking them to finally appreciate, “The Pea!”
So, without further ado, i give you one of my favorite Spring recipes; Chilled English Pea & Mint Soup. This soup can accommodate all diets, vegetarian, vegan and gluten-free. You can serve it as a starter, in a bowl or in a shot glass – as i have done in the photo.
English Peas have a very short season, which is Spring, so i would suggest making the recipe during Spring. I hope you enjoy this recipe as much as I do.
If you too shun “the pea,” i highly suggest at least trying this recipe, as I promise (from a recovering pea scoffer) you too might be one step closer to liking “the pea!”
- 2 Tablespoons Butter or Olive Oil
- 5 Plus 8 for Garnish Fresh Mint Leaves
- 2 Cups Fresh English Peas, Plus Shells
- Pinch of Smoked Paprika
- ½ Medium Onion Chopped
- 1½ Tablespoon Whipping Cream, Creme Fraiche or Yogurt
- 2 Cups of Water
- Season with Salt
- Shell The English Peas, reserving the shells for stock.
- Place shells in stock pot and cover with 2 cups of water, bring to boil, once boiled reduce heat to simmer and cook for 15 minutes.
- While broth is simmering, melt butter in pot over medium heat. Add chopped onion, cook until softened. Add Fresh Peas and a ½ cup of stock and cook until tender.
- Remove pot from heat and cool.
- Remove broth from heat and strain the broth into a bowl, discard the shells and cool the broth.
- Place the broth (reserving ¼ cup for later) peas, and 5 Mint Leaves into a blender and blend until smooth. If too thick add reserved broth a Tablespoon at a time. Add salt to taste.
Assemble and Garnish
Fill 8 chilled shot glasses half full with Pea Mint Soup. Chill for one hour. Before serving, garnish each shot glass with a ⅛ teaspoon of Whipping Cream, Creme Fraiche or Yogurt, a pinch of Smoked Paprika and a Mint Leaf.