Fresh Pea Soup With Shrimp, Basil and Mint

Name: Fresh Pea Soup With Shrimp, Basil and Mint
Total time: 3 h
Yield: Six servings
Ingredients: 1 medium onion, coarsely chopped; 1 tablespoon sweet butter; 4 cups fresh peas; 1 teaspoon salt, plus more to taste; 1/2 teaspoon freshly ground black pepper, plus more to taste; 3 cups chicken broth, up to 1 cup more for texture; 1/2 cup heavy cream; 2 tablespoons minced fresh mint; 1 pound cooked shrimps, medium- size, cut in half lengthwise; 1 cup basmati rice, cooked and cooled; 1 teaspoon chili oil, plus more to taste; 1 teaspoon fresh lemon juice; 1/2 teaspoon salt, plus more to taste; 2 heaping tablespoons minced fresh basil

By Molly O'Neill

Total Time: 1 hour, plus 2 hours' refrigeration
Rating: (0)
Comments: Read comments

Featured in: Some Like It Cold

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Ingredients

Yield:Six servings

For the Soup

1medium onion, coarsely chopped
1tablespoon sweet butter
4cups fresh peas
1teaspoon salt, plus more to taste
½teaspoon freshly ground black pepper, plus more to taste
3cups chicken broth, up to 1 cup more for texture
½cup heavy cream
2tablespoons minced fresh mint

For the Shrimp

1pound cooked shrimps, medium- size, cut in half lengthwise
1cup basmati rice, cooked and cooled
1teaspoon chili oil, plus more to taste
1teaspoon fresh lemon juice
½teaspoon salt, plus more to taste
2heaping tablespoons minced fresh basil

Ingredient Substitution Guide

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Preparation

Step 1
To make the soup, saute the onion in the butter. Add the peas, toss and season. Add the broth and simmer for 40 minutes. The peas should be barely tender. Cool. Add the cream and pass through a food mill. Adjust the texture with more chicken broth (or with milk) if necessary and adjust the seasoning. Stir in the mint and refrigerate for at least 2 hours.
Step 2
To make the shrimp, toss all the ingredients together to combine well. Adjust the seasoning with salt and chili oil. Refrigerate for 1 hour.
Step 3
To serve, ladle the soup into 6 bowls with a mound of the shrimp mixture in the center of each.

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Comments

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Mike3 years ago

This is a really delicious recipe. A perfect dish for a hot summer night on the deck. That said, I missed the “cold” part until I had already started the recipe on a frigid cold December afternoon. Either way, it’s really delicious. I substituted frozen organic peas for fresh, simmered only 10 minutes or so, and used a hand mixer in place of the food mill. I will make this again in the summer when we’re looking for a nice, light, refreshing meal.

linda4 years ago

Cook peas 40 minutes until barely tender?? Four minutes, more like.

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