Тази супа е нещо, което трябва да направите, но дайте време на замразяването на мента да замръзне. Грахната супа може да изглежда леко дебела, но ще се разтопи, когато ледът от мента се стопи. Ако подготвяте тази супа по време на по-студените месеци, просто изпускайте ледът на мента и подсушете с допълнителен зеленчуков запас.
This soup is something you must make, but give time for the mint freezing to freeze. The pea soup may look slightly thick, but it will melt when the mint ice melts. If you prepare this soup during the colder months, simply skip the mint ice and dry it with additional vegetable stock. Source: Martha Stewart Living, June 1999. 10 servings. Ingredients: 1 large bunch fresh mint, stems removed, 2 tablespoons unsalted butter, 1 eight-ounce white onion, chopped, 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, 6 cups Homemade Vegetable Stock, plus more for thinning, 2 1/2 pounds sweet peas, shells, or 4 ten-ounce boxes frozen peas. Instructions: 1. Bring 3 cups of water to a boil. Remove from heat, add mint, reserving a few sprigs for garnish, and steep for about 2 hours, until the liquid is very fragrant and slightly green. Strain the liquid, discard the mint, and transfer to two ice cube trays or an 8-inch baking dish. Place in the freezer and freeze until firm. 2. Meanwhile, melt the butter in a medium saucepan over medium-low heat. Add chopped onion, salt, and black pepper; cook, stirring frequently, until the onions are soft and translucent, 8 to 10 minutes. 3. Add stock and heat it up. Reduce heat and simmer for 1 hour. The liquid will be reduced by about half. Add peas and cook for about 4 minutes, until the peas are tender. Remove from heat and transfer to a bowl set in ice water. Stir until cold. 4. Transfer the soup to a blender jar; process until smooth. Adjust consistency with more stock. Chill until ready to serve. 5. Remove the frozen ice cubes from the freezer and place them in the blender jar (if using an 8-inch baking dish, pour ice onto pieces). Process the ice cubes until crushed. 6. Ladle the soup into bowls, topped with a spoonful of crushed ice; garnish with mint sprigs and serve immediately.
27.04.2023 @ 03:56
This soup is something you must make, but give time for the mint freezing to freeze. The pea soup may look slightly thick, but it will melt when the mint ice melts. If you prepare this soup during the colder months, simply skip the mint ice and dry it with additional vegetable stock. Source: Martha Stewart Living, June 1999. 10 servings. Ingredients: 1 large bunch fresh mint, stems removed, 2 tablespoons unsalted butter, 1 eight-ounce white onion, chopped, 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, 6 cups Homemade Vegetable Stock, plus more for thinning, 2 1/2 pounds sweet peas, shells, or 4 ten-ounce boxes frozen peas. Instructions: 1. Bring 3 cups of water to a boil. Remove from heat, add mint, reserving a few sprigs for garnish, and steep for about 2 hours, until the liquid is very fragrant and slightly green. Strain the liquid, discard the mint, and transfer to two ice cube trays or an 8-inch baking dish. Place in the freezer and freeze until firm. 2. Meanwhile, melt the butter in a medium saucepan over medium-low heat. Add chopped onion, salt, and black pepper; cook, stirring frequently, until the onions are soft and translucent, 8 to 10 minutes. 3. Add stock and heat it up. Reduce heat and simmer for 1 hour. The liquid will be reduced by about half. Add peas and cook for about 4 minutes, until the peas are tender. Remove from heat and transfer to a bowl set in ice water. Stir until cold. 4. Transfer the soup to a blender jar; process until smooth. Adjust consistency with more stock. Chill until ready to serve. 5. Remove the frozen ice cubes from the freezer and place them in the blender jar (if using an 8-inch baking dish, pour ice onto pieces). Process the ice cubes until crushed. 6. Ladle the soup into bowls, topped with a spoonful of crushed ice; garnish with mint sprigs and serve immediately.