Peas and Mint Soup: A light and healthy soup with the goodness of peas, hint of mint and the creaminess of sour cream. Add stalks of mint to the chicken stock. 2. In a deep pan take some olive oil, ...

Using a stick blender, process the peas until very smooth. Add the milk (or, if preferred, use more stock, water or cream). Tear in most of the ham. Bring the soup back to a simmer, then season to ...

Add the peas, bring back to the boil ... To serve, spoon the soup into chilled soup bowls. Spoon a tablespoon of the cream into the soup and top with a sprig of mint before serving.

3. Add the broth, tarragon, salt and a few turns of freshly ground black pepper and bring to a boil. 4. Add the peas and cook just until defrosted. 5. In a blender, puree the soup in 2 batches until ...

Reduce heat to simmer, cover and cook for 2 1/2 hours or until peas are soft and soup is thick. If peas don’t fall apart completely, purée with handheld blender until smooth. Remove from heat ...

To celebrate the start of spring, here’s an incredibly simple green pea soup inspired ... then blend the soup until smooth. Return to the saucepan and add the cream. Reheat gently, check ...

The soup base is mirepoix (onion, carrot and celery) punched up with garlic and red pepper flakes. It’s big flavor with less fat and calories. Fresh black-eyed peas are a gift of summer.

and crushed red pepper to reserved drippings in skillet. Cook, stirring occasionally, until leek is tender and begins to brown, 4 to 5 minutes. Reduce heat to medium-low. Stir in peas, cream ...