Well, figuring it was going to be an indulgent (and semi-trashy) Canada day long weekend, I decided I wanted to make something slightly more sophisticated than what we would likely be having most meals (aka. hot dogs, hamburgers, KD and fully loaded nachos). My approach? A sweet pea cold soup with a savoury mint sorbet. Yum.
Frozen peas in a pot!
This soup is not exactly a super healthy soup, there is a good amount of cream in there, but it’s refreshing and light nonetheless. The sorbet definitely brightens things up with all of its herbacious and citrusy flavour.
Speaking of the sorbet, we obviously had a lot left over but I don’t dare let a good thing go to waste. So I used it as a base for making cocktails! I poured a little Tromba tequila over ice, added a few scoops of the sorbet, and topped it off with soda water. Ta da! Super refreshing for a summer patio sipper!
This soup would actually be perfect for a summer dinner party because it’s elegant and chic, but is completely make ahead- no need to even reheat! So grab a pack of peas, a heck of a lot of mint and get to work on this tasty cold soup.
Cold Sweet Pea Soup with Savoury Mint Sorbet
This soup would actually be perfect for a summer dinner party because it's elegant and chic, but is completely make ahead- no need to even reheat!
- 1 cup of fresh lemon juice (about 4 lemons worth)
- 2 1/2 cups of water
- 1 cup of sugar
- 1 1/2 cups packed of mint , roughly chopped (about 3 bunches of mint )
- 1 tbsp butter
- 1 tbsp olive oil
- 1 small onion , diced
- 2 garlic cloves , minced
- ~2 1/2 lbs of frozen sweet peas
- About 6 cups of low sodium vegetable or chicken stock
- 1/3 cup fresh mint leaves , roughly chopped
- 2/3 cup heavy cream
- Salt and pepper to tasteCreme Fraiche , for garnish
- Pea Sprouts , for garnish
Combine the lemon juice, water and sugar in a small saucepot over medium high heat. Bring to a boil, then reduce to a simmer until the sugar has dissolved, about 7-10 minutes.
Toss into the blender with the mint and puree until very smooth.
Transfer everything to a contain and allow to cool in the fridge until very cold, at least 2 hours.
When ready to process in the ice cream maker, strain the mixture through a chinois and into the prepared ice cream maker. Process according to manufacturers instructions, then transfer to a container and freeze until frozen.
Heat a large stockpot over medium high heat with the butter and oil. Add in the onion, and garlic and stir until softened, about 4 minutes.
Add in the peas, and stock, cover, and allow to cook until the peas are warmed through and slightly softened, about 10 minutes.
Remove from the heat, then add in the mint leaves.
Transfer to a blender and puree until very smooth (you will likely need to do this in batches). You can add a little of the cream to help it along if needed.
Strain the pea mixture through a fine chinois to discard of the pea pulp (you can eat this separately, it's very tasty) and into a large bowl.
If you haven't already used all of the cream, add the rest now (or to your own discretion if you want a lighter soup). Then season with salt and pepper to taste. Cover and refrigerate until very cold, at least 2-3 hours.
When ready to serve, ladel some of the soup into bowls.
Add a dollop or two of creme fraiche.
Create a quinelle of sorbet by scooping it up with a big spoon, then scraping it out of the spoon with another spoon and repeating back and forth until you get a oval like shape. Drop on top of the creme fraiche.
Garnish with a few fresh pea shoots.