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Receta Sweet Pea Soup (Martha Stewart)
by ShaleeDP

Sweet Pea Soup (Martha Stewart)

I like this vegan soup. Healthy yet filling.

Calificación: 4/5
Avg. 4/5 1 voto
  Estados Unidos American
  Raciónes: 1

Ingredientes

  • 1 large bunch fresh mint, stems removed
  • 2 tablespoons unsalted butter
  • 1 eight-ounce white onion, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 6 cups Homemade Vegetable Stock, plus more for thinning
  • 2 1/2 pounds sweet peas, shelled, or 4 ten-ounce boxes frozen peas

Direcciones

  1. Bring 3 cups water to a boil. Remove from heat, add mint, reserving a few sprigs for garnish, and let steep for about 2 hours, until the liquid is very flavorful and slightly green. Strain liquid, discarding mint, and transfer to two ice trays, or an 8-by-8-inch baking pan. Place in the freezer, and freeze until solid.
  2. Meanwhile, melt butter in a medium saucepan set over medium-low heat. Add chopped onion, salt, and pepper; cook, stirring often, until onions are soft and translucent, 8 to 10 minutes.
  3. Add stock, and bring to a boil. Reduce heat, and let simmer 1 hour. The liquid will be reduced by about half. Add peas, and cook about 4 minutes, until peas are just tender. Remove from heat, and transfer to a bowl set in ice water. Stir until cold.
  4. Transfer soup to the jar of a blender; process until smooth. Adjust consistency with more stock. Chill until ready to serve.
  5. Remove frozen mint ice cubes from the freezer, and place them in the jar of a blender (if using an 8-by-8-inch baking pan, cut ice into chunks). Process the mint ice cubes until they are crushed.
  6. Place soup in bowls topped with a spoonful of crushed mint ice; garnish with mint sprigs, and serve immediately.