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Chilled Green Pea Mint Soup
Chilled pea mint soup combines sweet cooked peas with a fresh mint aroma and a tangy buttermilk finish. Its green colour and light texture depend on avoiding unnecessary prolonged cooking. Buttermilk is added after the hot cooking stage.
🥗 Vegetarian
Home Cook View
Follow the measured ingredients, numbered method, substitutions, safety notes and cooking mode below.
Professional Kitchen View
Standard Yield4 servings
Professional Chef Notes
Use frozen peas according to their package cooking instructions; freezing alone does not make them ready to eat. Pick mint leaves from coarse stems. Use plain buttermilk rather than a sweetened drink.
Cook shallot and peas as directed, blend with suitable equipment and cool rapidly using shallow containers or an ice bath. Add buttermilk at the appropriate cooled stage. Chill fully before adjusting lemon and seasoning.
Dull colour often reflects overcooking or slow cooling. A harsh mint flavour can result from too many stems or excessive mint. If thick after chilling, loosen with cold stock in small additions.
About This Recipe
Chilled pea mint soup combines sweet cooked peas with a fresh mint aroma and a tangy buttermilk finish. Its green colour and light texture depend on avoiding unnecessary prolonged cooking. Buttermilk is added after the hot cooking stage.
Before You Start
1. Read firstRead every step once before switching on the cooker.
2. MeasureWeigh and prepare all ingredients in the order listed.
3. Control heatLow means a gentle bubble, medium cooks steadily, and high is for quick browning.
4. Check donenessUse the texture, timing and safe-temperature checks written in the method.
Equipment
- ✓ Soup saucepan
- ✓ Knife and board
- ✓ Ladle
- ✓ Immersion blender or blender approved for the liquid temperature
- ✓ Fine sieve
- ✓ Shallow cooling containers
- ✓ Ice bath if starting with cooked soup
Ingredients
Easy Step-by-Step Method
Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.
- Sweat shallot in butter without colour, add stock and bring to a rapid boil.
- Add frozen peas and cook for about 3 minutes, or the package cooking time until tender and vivid green.
- Reserve a spoonful of cooked peas and a few mint leaves for serving. Remove from heat and blend the remaining peas and mint with a submerged immersion blender, or cool sufficiently before using a blender approved for warm liquids; pass through a fine sieve.
- Set the container over an ice bath and stir until the soup falls below 10°C quickly.
- Whisk in buttermilk and lemon only after cooling, then season.
- Continue chilling promptly in the refrigerator to 4°C or below and serve with whole peas and fine mint.
Chef Notes & Tips
Rapid cooking followed by an ice bath preserves chlorophyll and fresh sweetness. Allow additional refrigeration time until thoroughly chilled; preparation and cooking times do not include chilling.
Ingredient choices: Use frozen peas according to their package cooking instructions; freezing alone does not make them ready to eat. Pick mint leaves from coarse stems. Use plain buttermilk rather than a sweetened drink.
Cooking control: Cook shallot and peas as directed, blend with suitable equipment and cool rapidly using shallow containers or an ice bath. Add buttermilk at the appropriate cooled stage. Chill fully before adjusting lemon and seasoning.
If something goes wrong: Dull colour often reflects overcooking or slow cooling. A harsh mint flavour can result from too many stems or excessive mint. If thick after chilling, loosen with cold stock in small additions.
Ingredient Substitutions
- ↔ Unsweetened oat yogurt can replace buttermilk; basil can replace one-third of mint.
Food Safety & Doneness
Wash produce and use clean utensils. Keep perishable ingredients refrigerated. Refrigerate cooked food in shallow containers within 2 hours, or within 1 hour when the surroundings exceed 32°C. For hot soup, use an immersion blender with its head submerged, or cool sufficiently before using a blender approved for warm liquids. Never seal hot soup in a closed cup blender.
Serving & Plating
Serve cold with a few mint leaves. Keep the soup refrigerated until service and do not cool it by leaving a large hot pot on the counter for hours.
Storage
Chill promptly and store covered at 4°C or below for up to 2 days. Keep cold until serving; do not leave it at room temperature for more than 2 hours. Follow an earlier dairy or packaged-ingredient use-by date if applicable.
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