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Jewish Recipes --> Recipes --> Soups

Green Pea and Mint Soup from Pamela Reiss' Soup A Kosher Collection
The English often pair peas with mint and this soup borrows from that tradition. Initially, I meant for this soup to be served hot but it’s great cold as well. Try it both ways and see which you prefer.
Recipe Ingredients:
  • 1 small yellow onion, peeled and coarsely chopped
  • 1 Tbsp. | 15 mL olive oil
  • 4 cups | 1 L frozen peas (1 lb. | 500 g), thawed (fresh if available)
  • 4 cups | 1 L stock (vegetable or chicken)
  • 1 tsp. | 5 mL salt
  • ¼ tsp. | 1 mL black pepper
  • 1 cup | 250 mL fresh mint leaves (firmly packed)


Soup A Kosher Collection

Method:

Sauté the onion in olive oil over medium-low heat for 6–7 minutes, just until softened, not browned.

Add the peas, stock, salt and pepper, cover and bring to a boil. Lower heat and simmer for 1–2 minutes only, allowing the peas to be heated, but not cooked so long they lose their color.

Take the soup off the heat and add the mint.
Purée the soup using an immersion blender or blender.

If serving hot, reheat if necessary and serve right away. For a cold soup, transfer to a bowl and refrigerate a minimum of 4 hours before serving.

Per Serving:
102 Calories
3 g Fat (28.8% calories from fat)
5 g Protein
13 g Carbohydrate
4 g Dietary Fiber
0 mg Cholesterol
1431 mg Sodium
serves 6 | parve • don’t freeze
 

 

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Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods