Fresh Pea Soup With Shrimp, Basil and Mint

By Molly O’Neill

Published June 21, 1997

Total Time
1 hour, plus 2 hours' refrigeration
Rating
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Featured in: Some Like It Cold

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Ingredients

Yield:Six servings

FOR THE SOUP

  • 1 medium onion, coarsely chopped

  • 1 tablespoon sweet butter

  • 4 cups fresh peas

  • 1 teaspoon salt, plus more to taste

  • ½ teaspoon freshly ground black pepper, plus more to taste

  • 3 cups chicken broth, up to 1 cup more for texture

  • ½ cup heavy cream

  • 2 tablespoons minced fresh mint

FOR THE SHRIMP

  • 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

  • ½ teaspoon salt, plus more to taste

  • 2 heaping tablespoons minced fresh basil

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

47 grams carbs; 191 milligrams cholesterol; 424 calories; 4 grams monosaturated fat; 2 grams polyunsaturated fat; 7 grams saturated fat; 13 grams fat; 6 grams fiber; 901 milligrams sodium; 29 grams protein; 9 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.

  2. 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.

  3. 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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Mike

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.

linda

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

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