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RCP: Pea-Mint Soup - a glimpse of spring!

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Martin Barz

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RCP: Pea-Mint Soup - a glimpse of spring!

by Martin Barz » Thu Feb 07, 2008 11:34 am

This soup is a nice start for a Menu or for daily business with a chicken breast or some sea-food.

Ingredients (serves 2-4):
300-400g frozen peas
1l chicken/vegetable broth
100-200ml cream
1-2 tbsp mint

Preparation
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Jenise

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Re: RCP: Pea-Mint Soup - a glimpse of spring!

by Jenise » Thu Feb 07, 2008 3:15 pm

Aren't peas and mint a heavenly combination? I often flashy-fry whole pea pods, either Chinese or sugar type, in EVOO and add mint and salt. Love it as a side with lamb. In fact, I'm so enamored of it that I've never considered blending the combination into a soup--must try. Sounds great.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Re: RCP: Pea-Mint Soup - a glimpse of spring!

by Martin Barz » Thu Feb 07, 2008 3:45 pm

Jenise,

pea and mint as a soup is classic! You must find the right balance of course. 1 tbsp chopped mint is maybe enough for you. In Germany, we have a good quality of froozen peas with a certain sweet flavour.

Trust me, it is a great combination.

Take care,
Martin
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Re: RCP: Pea-Mint Soup - a glimpse of spring!

by Celia » Thu Feb 14, 2008 8:43 pm

Martin, when do you add the cream ? At the end, or do you add it to the puree and heat it through ?

Thanks, this looks wunderbar !!

Celia
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Re: RCP: Pea-Mint Soup - a glimpse of spring!

by Martin Barz » Fri Feb 15, 2008 3:28 am

Celia,

I added the cream after I mixed the peas and the broth. Thank you for the hint, I will correct it later.
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Re: RCP: Pea-Mint Soup - a glimpse of spring!

by Celia » Fri Feb 15, 2008 3:50 am

Thanks, Martin. So add cream to the puree, and then heat the soup through for 5 - 10 minutes before serving ?

Celia
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Re: RCP: Pea-Mint Soup - a glimpse of spring!

by Martin Barz » Fri Feb 15, 2008 4:29 am

YES
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Re: RCP: Pea-Mint Soup - a glimpse of spring!

by Celia » Fri Feb 15, 2008 5:29 am

Thanks ! I wasn't trying to be a pain, just to be sure. Sometimes boiling the cream can curdle a soup...

Will try this soon - have some fresh mint in the fridge !

:)
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Re: RCP: Pea-Mint Soup - a glimpse of spring!

by Martin Barz » Fri Feb 15, 2008 6:26 am

I use a heavy cream with 30-40% fat, so no chance to curdle. On the other hand, make it without cream, it is not such necessary maybe.
But I like it to make a soup a bit creamy.
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Re: RCP: Pea-Mint Soup - a glimpse of spring!

by Jenise » Wed Feb 20, 2008 3:43 pm

Martin Barz wrote:I use a heavy cream with 30-40% fat, so no chance to curdle. On the other hand, make it without cream, it is not such necessary maybe.
But I like it to make a soup a bit creamy.


Martin, I didn't make your soup, but I hope you saw in another thread that your post inspired me that day to add mint to a pea ravioli. It was a terrific match with rack of lamb.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Re: RCP: Pea-Mint Soup - a glimpse of spring!

by Martin Barz » Wed Feb 20, 2008 6:28 pm

WOW, Pea-Ravioli!

Mint gives the pea a certain extra kick + kind of freshness. Fantastic combination with lamb, congratulation!!!!
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