CHILLED PEA & MINT SOUP

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    CHILLED PEA & MINT SOUP

    This creamy, cooling, minty soup is great for summer or anytime. Buttermilk-simmered peas are the secret to this simple and delicious recipe. Vegan? There's a tasty almondmilk substitute. Serve this recipe with your favorite garnish to personalize your presentation - dill, a drizzle of olive oil, for example - or serve it in a small glass with garnish as an inspired appetizer at your next get-together.
    Total Time15 minutes
    Course: Appetizer
    Cuisine: American
    Keyword: chilled, pea, soup
    Servings: 4

    Ingredients

    CONVENTIONAL BASE

    • 1 cup 1% milk
    • 2 tbs buttermilk

    VEGAN BASE

    • 1 cup almondmilk
    • 3 tsp lemon juice

    REST OF SOUP

    • 4 cups shelled peas, plus more for garnish
    • 10 mint leaves, plus more for garnish
    • Sel Magique Classic Blend
    • fresh ground black pepper
    • chopped chives for garnish
    • yogurt for garnish

    Instructions

    • In a medium saucepan, bring the buttermilk (or almondmilk) to a simmer and add 4 cups of peas and a pinch of Magique. Simmer for 1 to 2 minutes over medium heat, stirring often so that the buttermilk (or almondmilk) does not boil over. The peas should not be fully cooked and still have a slight bite to them.
    • Transfer the peas and liquid immediately to a blender with the mint leaves and, starting on low speed, carefully blend (holding the lid on firmly with a dishcloth), working up to high speed for 60 seconds.
    • In order to preserve the vibrant color and flavor of the peas, the soup must be cooled immediately. Pass through a fine-mesh sieve into a bowl, then rest the bowl inside a larger bowl full of ice water. Stir continuously until cool, tasting occasionally; you will notice that the soup becomes sweeter as it cools. Adjust seasoning with Magique and black pepper. Note - go easy on the Magique as it may become more salty as the crystals dissolve. Refrigerate until cold.
    • To serve, ladle soup into bowls and top with fresh peas and freshly ground black pepper, or garnish as desired. Serve immediately and enjoy!
    • This recipe modified from the New York TImes, chef Daniel Patterson

    COMPLETE YOUR RECIPE

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