April 2014

Chilled Pea And Mint Soup With Lobster

Show: Cook Like A Chef 3   Chef: Ned Bell   Category: Soup

Ease of Cooking: Easy  


Kosher salt
5 to 6 pounds unshelled fresh peas (2 1/4 to 2 3/4 kilograms)
1 tablespoon peanut oil (15 millilitres)
2 shallots, peeled and minced
1 small leek, white part only, minced
3 cups heavy cream (750 millilitres)
3 tablespoons mint, roughly chopped (45 millilitres)
Freshly ground black pepper


Preparation time:

30 minutes

Bring a large saucepan of salted water to a boil.

Shell the peas and add them to the water.

Cook until tender, about 3 to 5 minutes.

Refresh under cold water and set aside.

Heat the oil in a saucepan over a medium heat.

 Add the shallots and leek and cook, stirring occasionally, until they begin to soften, about 5 minutes.

Add the peas and cook until they are soft but still bright green.

Add the cream, a pinch of salt, pepper and simmer for 5 minutes, stirring occasionally.

Allow to cool slightly for a few minutes.

Stir in the chopped mint.

Transfer the soup in batches to a blender while it is still warm.


Press the pea soup liquid through a fine strainer, then puree again if necessary.

Serve with chunks of cold, absolutely plain steamed lobster floating the middle with chopped mint, or alternatively with fried pieces of bacon and leeks.

Parmesan crisp biscuits are good on the side.

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