I really enjoy trying out recipes from Martha Stewart Living cookbook. This book has 1,200 recipe collections. Such a great cookbook. I’ve never had a sweet-pea soup before. So, when I saw this recipe, I just wanted to give it a try. This soup is chilled and topped with crushed mint ice. This soup can be consumed any time, but especially perfect as the weather warms up.
The soup will be slightly thick at first but will thin as the mint ice melts when you eat it. Such a cute idea and wonderful presentation.
SWEET-PEA SOUP WITH CRUSHED MINT ICE
- 1 large bunch fresh mint stems removed
- 2 Tbsp unsalted butter
- 1 medium 8 oz white onion, roughly chopped
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 1 ½ quarts Vegetable stock or frozen vegetable broth, thawed, plus more for thinning
- 2 ½ lbs sweet peas sheled, or 4 of 10-oz boxes frozen peas
- Cover and bring 3 cups water to a boil. Remove from heat, add mint, reserving a few sprigs for garnish, and let steep for about 2 hours, until liquid is very flavorful and slightly green. Strain, discarding mint; transfer to 2 ice-cube trays, or an 8-inch square baking pan. Freeze until solid. You may do this step up to 2 days ahead
- Meanwhile, melt the butter in a medium saucepan over medium-low heat. Add the chopped onion, salt, and pepper; cook, stirring often, until the onions are soft and translucent, about 8 minutes
- Add the stock, cover, and bring to a boil. Reduce heat; simmer, uncovered, 1 hour, until liquid is reduced by half. Prepare an ice-water bath; set aside. Add peas to the stock and cook for about 4 minutes, until are just tender. Remove from heat; transfer to the ice bath. Stir until cold
- Working in batches, transfer soup to a blender; process until smooth. Adjust consistency with more stock. Chill until ready to serve
- Transfer mint ice cubes from freezer to a blender (if using an 8-inch square baking pan, cut ice into chunks first). Process mint ice cubes until crushed
- Place the chilled soup in serving bowls topped with a spoonful of crushed mint ice; garnish with mint sprigs. Serve chilled