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Summer green pea and mint soup

Summer green pea and mint soup

Summer green pea and mint soup

Refreshing! A fitting word to describe the flavor of Summer green pea and mint soup.

Serve it hot, at room temperature or perfectly well chilled on a hot summers day…

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.

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Around my house, a four generation hit soup is sort of like today’s Summer Green Pea and Mint soup is a one pot wonder!

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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 the kitchen shortly inquiring on what’s cooking for taste testing once finished. 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!

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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 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.

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. 

 

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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.

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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.’

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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.

Summer green pea and mint soup

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Category: Soups

Cuisine: French Inspired

Servings: 6 bowls

Summer green pea and mint soup

Ingredients

  • 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

Instructions

  1. On low temperature, melt butter and olive oil in a soup pot
  2. 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
  3. Pour in the stock, increase heat to medium- high simmering until potatoes are tender all the way through, around fifteen or twenty minutes
  4. 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
  5. Working in batches, transfer soup to a blender then return to the pot. Stir, check seasoning, adjust to taste
  6. Sprinkle in fresh chopped mint, stir
  7. Garnish with fresh grated Parmesan and a sprig of mint
  8. Soup may be served hot or chilled
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