Saturday, June 26, 2010

Green Pea and Mint Soup

Some of my favorites lilies!

This week our peas were finally ready - it seemed like a long wait to make this Green Pea and Mint Soup! Souper Mom came to help shell the peas and make this exquisite soup. It was introduced centuries ago by the Roman legionaries in Shrosphire, England. This is a rich green velvet soup that gets its sweetness from the fresh peas and is enhanced by the fragrance of fresh mint.

Green Pea and Mint Soup

The Soup Bible - Debra Mayhew
Souper Mom/Souper Sarah

Perfect partners, peas and mint capture the flavors of summer!

Serves 4

4 tablespoons butter
4 scallions, chopped
3 cups shelled fresh or frozen peas
2 2/1 cups vegetables stock
2 large sprigs of fresh mint
2 ½ cups milk
a pinch of sugar (optional)
salt and freshly ground black pepper
small sprigs of fresh mint to garnish
light cream, to serve

1 – Melt the butter in a large saucepan. Add the chopped scallions and cook slowly over low heat until they are soft but not brown.

2 – Stir the peas into the pan. Add the stock and mint and bring to a boil. Cover and simmer for about 30 minutes if you using fresh peas (15 minutes if you are using frozen peas) until they are tender. Remove about 2 tablespoons of the pears, and reserve them to use for a garnish.

3 – Pour the soup into a food processor or blender. Add the milk and puree until smooth. Season to taste, adding a pinch of sugar, if liked. Leave to cool, then chill lightly in the refrigerator.

4 – Pour the soup into bowls. Swirl a little cream into each bowl. Garnish with the mint and the reserved peas, and serve.

Beautiful pea vines

Our basket is almost full

Mom knows how to get the work done!

Chopped shallots

Melt butter

Soup ingredients

Simmering peas

Puree until smooth

Serve with a swirl of cream, garnish with mint
and the reserved peas

Mom and I talked about the different pea recipes in our book and decided to make the mint one. I must confess that I did not read all the instructions carefully and failed to notice that this soup should be served chilled. We served it hot and with homemade croutons. The next day, we served it chilled. Although, the hot soup had the same rich flavor, the chilled soup was heavenly! Thank you Mom for all your help – it is always more fun when we make soup together!!

Garrett Memorial Chapel
Keuka Lake

We took the day off on our 25th Anniversary and traveled to this chapel on Bluff Point, Keuka Lake (a trip to Alaska in August). It is known as the “Little Chapel on the Mount”. Evelyn and Paul Garrett, who founded and ran Garrett and Company from 1902 until 1940 (among the largest wine producers in the world), erected it in 1931 as a memorial to their son, Charles Williams Garrett who died of tuberculosis. The chapel has gained recognition on the National and New York State Register of Historic Places. It is in a beautiful setting on the bluff with the view of Keuka Lake, it is very inspirational! The chapel is used for meditation, has a waiting list for weddings, and they hold seasonal church services.

The thought for the week - "God moves in a mysterious way, His wonders to perform" - Paul Garrett
Happy souping until we meet again!
Souper Sarah

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