I made Green Soup yesterday.
It was really easy. I’d had a wonderful pea and mint gazpacho at a Washington, DC restaurant the other day and set myself to find out how to make it at home. The Internet is a wonderful source of information. I found a close enough recipe, tweaked it abit to suit my dietary needs and the ingredients on hand, and the results were astonishingly delicious. Even Chad liked it enough to eat some (but not enough to finish his bowl). I did have to endure a few rounds of “Waiter, my soup is COLD!”
Pea, Spinach and Mint Gazpacho
- 6 cups vegetable stock (or use water and 3 cubes of Knorr vegetable bouillon)
- Salt to taste if you don’t use bouillon
- 2 cups frozen English peas
- ½ a bag of fresh baby spinach (about 4 cups loosely packed)
- 2 stalks of dark green celery, de-ribbed and cut into 1” pieces
- 1 tsp Penzey’s Mural of Flavor (or herbs to your taste)
- 15 mint leaves
- 2 cups half n half
- Sour cream or yogurt for garnish (optional)
Bring the stock to a boil. Add the vegetables and seasonings, bring back to a full boil and cook for 5 minutes, or until the peas are tender but not mushy. Turn off the heat and puree with an immersion blender. Transfer to a glass bowl or other shallow container to transfer heat better. Add a quart bag of ice cubes to the bowl to chill the soup quickly and absolutely stop it from cooking any more. If you plan on serving it within the hour, keep changing out the ice bag to speed the cooling.
To serve, check to make sure no solids are in the soup, and puree again or strain if needed. Stir in the half n half. Garnish with mint leaves and a dollop of sour cream.