The Hamilton Beach Wave-Action Blender for Summer Green Pea and Mint Soup
Refreshing! A fitting word to describe the flavor of Summer Green Pea and Mint Soup.
Once prepared, you can serve this soup on any summer day either hot, at room temperature, or well chilled.
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.
With just a few healthy base ingredients including onions, garlic, and potatoes the end result produces just enough thickness as a filling meal along with good-for-you colorful peas.
Summer Green Pea and Mint soup whizzed to silky smoothness using the Hamilton Beach Wave Action Blender easily transitioning to a one-pot wonder on this family evening meal that turned it into a four-generation hit soup.
Lots of afternoons after school or summer camp the neighborhood friends of my 9-year-old grandson, the J-Dude (the youngest generation of my food tasters) regularly stream through my kitchen inquiring what’s cooking for their taste testing. Since volumes of preparation tend to increase when it comes to growing boys, it sure is a nice break for me to have appliances that make the soup blending preparation a bit easier! See for yourself in the finished photo of this Summer Green Pea and Mint Soup, you’ll easily concur the Wave-Action Blender did the trick.
The new Hamilton Beach Wave-Action Blender with the lid spout ‘that makes pouring easy’ is one of the features of this appliance so 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 shoot 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 one whose soups have ended up as if being shot out of a canon. When it comes to a blender, particularly soup blending, there is such a thing as too much power. Of course, even with high power, this is remedied by beginning starting with a little less liquid and also pressing the top in place covered by a towel before gradually incorporating more volume for blending.
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 it easily produces the desired smooth consistency. Upon transferring the blended soup back into the pot for finishing with a 48-ounce glass jar which is dishwasher safe, there are no blades and fussy crevice parts required for clean up. 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 my 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, are 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 in this Post.
Summer green pea and mint soup
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1 peeled russet tomato, peeled and cubed
- 3 cups frozen peas
- 4 cups chicken stock
- 1 1/2- 2 tablespoons fresh chopped mint
- coarse kosher salt
- cracked black pepper
- 1/4 cup fresh grated Parmesan cheese
- 4 sprigs mint leaves
- On low temperature, melt butter and olive oil in a soup pot
- Tumble in the onions, stir, cook for five minutes then stir in the garlic, cook two minutes, add in the potato cubes, stir, cook another two minutes
- Pour in the stock, increase heat to medium- high simmering until potatoes are tender all the way through, around fifteen or twenty minutes
- Spill in the peas, stir, and simmer for five to seven minutes to cook and soften the peas, sprinkle in a couple good pinches each salt and pepper. Turn off heat
- Working in batches, transfer soup to a blender then return to the pot. Stir, check seasoning, adjust to taste
- Sprinkle in fresh chopped mint, stir
- Garnish with fresh grated Parmesan and a sprig of mint
- Soup may be served hot or chilled