Summer green pea and mint soup
Refreshing seems a fitting word to describe the flavor of Summer green pea and mint soup. You might serve it hot, or at room temperature, and its perfect well chilled on a hot summers day… that is, if you store and hide it once cooked, for each time I prepare this soup it seems to practically disappear from the pot at its moment of finish.
Once the fresh mint is stirred through the blended soup near the end of its simmer, its flavor shortly intensifies ever so slightly, not too dominant, yet lending to the finish a burst of clean, fresh flavor.
Summer green pea and mint soup is also simple to prepare using the similar technique as any puree of vegetable soup, including the use of potato which gives a creamy thickness while at the same time subtly rounds out and softens the balance.
A staple around my house, and limiting the use of a hot oven, soup simmers on top my stove nearly as much on hot days of summer as in the fall, winter, and spring, its variations only based on seasonal ingredient selections and types of stocks. Gauging the barometer of soup success is how well it goes over with folks covering four generations in my house. A four generation hit soup is sort of like today’s Summer green pea and mint soup, a one pot wonder.
Lots of afternoons after school or summer camp, the neighborhood friends of my 9 year old grandson, the J-Dude, these representing the youngest generation of my food tasters regularly stream through the kitchen shortly inquiring on what’s cooking before deciding if this should be their choice for taste testing once finished, or, suiting the day’s preference for the afternoon snack. Since the volumes of preparation needed tend to increase when it comes to growing boys, it sure is a nice break for me to have appliances that make the preparation a bit easier.
While the new Hamilton Beach Wave-Action Blender with the lid spout that makes pouring easy is one of the features of this appliance, one of my immediate thoughts when I agreed to test out this new blender was its suitability in various vegetable soup preparations, both raw and cooked beginning with Summer Pea and Mint Soup.
Typically I wiz soups in the food processor, working in batches, which involves particular blade cleaning, and then 2 additional base pieces whose crevice cleaning and shoots parts requires a lot of time and effort, really bothersome, especially in hot months.
Alternatively, I’ve also used the more powerful juice type blender in finishing soups with the challenge being, and I know for a fact, that I’m not the only food blogger whose soups have ended up as if being shot out of a canon, making it a critical point that when it comes to a blender, particularly soup blending, there is such a thing as too much power.
On this count, the 700 watt peak power motor of the Hamilton Beach Wave-Action Blender seemed a just right combination of speed and power and with a push of the ‘Puree, Smoothie, Icy Drink’ button easily produced the desired smooth consistency. Upon transferring the blended soup back into pot, the 48 ounce glass jar is dishwasher safe, no blade and fussy crevice parts clean up required. The smooth black lid fits snugly to the jar top base and is easily and quickly washed in warm soapy water.
The Wave-Action Blender worked well. Really well. With a steady and consistent blend the contents did not leak, nor did they burst or splatter off the lid.
In fact, the Wave-Action Blender worked so well that while needing to also keep up on my surplus of growing garden tomatoes, I gave it a try on another soup, Creamy Roasted Fresh Tomato Soup. Perfect consistency again. The other options outside of ‘OFF’ on the 6 front button panel include; ‘Mix Milkshake Easy Clean,’ and the two pulse buttons for ‘Dice, Chop, Salsa’ and ‘Grind Crush Ice.’
Next up, among its displayed features, smoothies, shakes, and icy drinks. Margarita anyone?
I received a Hamilton Beach Wave-Action Blender for sharing my honest review using the appliance. My own opinions and personal experiences relating to the Wave-Action Blender are outlined within this Post.
- 2 tablespoons olive oil or butter, or a combination of both
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1 peeled russet tomato, peeled and cubed
- 3 cups frozen peas
- 3 ½ cups vegetable or chicken stock
- A couple sprigs fresh mint, picked from stem and chopped, extra pieces for garnish
- Couple good pinches each coarse kosher salt and cracked black pepper, more to taste
- fresh grated Parmesan cheese
- Melt olive oil or butter in a soup pot on very, very low heat then tumble in the onions, cook for five minutes then scrape in the garlic, cook two minutes, add in the potato cubes, cook another two minutes, pour in the stock, increase heat to medium high simmering until potatoes are tender all the way through, around fifteen minutes. Spill in the peas, stir, and simmer for five to seven minutes to cook and soften the peas, stir, sprinkle in a couple good pinches each salt and pepper. Turn off heat, transfer soup to a blender batches at a time returning to the pot. Check seasoning, adding more salt and pepper to taste, sprinkle in fresh chopped mint. Soup may be served hot or chilled. Top with a little fresh grated Parmesan cheese and a sprig of mint for garnish.