Chilled Minty Pea Soup
Posted on December 16, 2015 by nerinatimm in soups, vegetables
Chilled minty pea soup can be served as mini soup shooters or in your finest bone China. The recipe is that easy to adapt.
Chilled Minty pea Soup in shooter glasses with a Parmesan crisp on top, is what I served at a cocktail party recently. Contrary to what I wanted to believe, everyone fell in love with this soup at a recent cocktail party that I catered for. Not a single serving came back. So definitely a winning recipe for me.
We are in the middle of Braai Season and almost every meal is cooked around the open fire. I tell you, after 1 week, I seriously need to detox with something light and fresh and this Chilled Minty Pea Soup is going to be on my menu for sure. Just look how beautiful in an old vintage plate. A real girly kind of dish!
This is a typical cream soup, I think you could easily replace the peas with asparagus or even artichokes, the basics stay the same.
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| Servings | Prep Time |
| 6 people as main course | 20 minutes |
| Cook Time | Passive Time |
| 10 minutes | 2-3 hours |
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This deliciously creamy Minty Pea Soup is so elegant and beautiful. It can be served hot or cold, but in summer it makes quite a statement.
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- 1 onion - chopped
- 1 kg frozen peas
- 500 ml chicken or vegetable stock
- 250 ml Greek Yogurt
- 100 ml fresh mint - keep the little leaves for garnish
- salt and pepper to taste
- juice or half lemon
- 125 ml milk if needed
- 15 ml Olyfberg Olive oil
- Heat the oil in a big pot and add the chopped oinions.
- Saute the onions until soft and translucent.
- Add the peas and stock and cook for 10 minutes.
- Cool the stock and peas to room temperature.
- Pour stock and peas into a blender and process until smooth. Add the yogurt and mint and process until smooth and lump free.
- Season with salt and pepper and lemon juice.
- Add milk, if you want a thinner soup.
- For a very elegant lunch, serve with petite edible flowers, garlic bread or salty nut crumbs and drops of olive oil.
If you are making this soup to use as shooters or for a very elegant event, strain the soup through a sieve or muslin cloth to remove all lumpy bits.