How to Make Chilled English Pea Soup

This velvety soup is a sweet prelude to a light meal, especially when served with a crisp sauvignon blanc. Serves eight.

Difficulty: Easy

Instructions

Things You'll Need:

• 1/4 c. olive oil
• 1 medium yellow onion, diced
• 1 clove garlic, minced
• 3 lbs. English peas, shelled, or 4 (10-oz.) boxes frozen peas, thawed
• 6 c. vegetable stock or water
• 1 tsp. salt, or more to taste
• 1/2 tsp. pepper
• 10 mint leaves
• 1/2 tsp. Champagne vinegar
• Garnish: crème fraîche
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1. Heat olive oil in large stockpot and add onion.

2. Turn heat to medium and, stirring occasionally, cook for 12 minutes until softened.

3. Add garlic and cook 1 more minute.

4. Add peas and cover with stock, salt, pepper and mint leaves. Cover and cook on medium-low for 10 minutes or until peas are soft.

5. Puree soup in blender until smooth, adding vinegar to taste. Pour into a large bowl and let cool at least 1 hour, then pour into serving bowls.

6. Spoon crème fraîche on each portion and serve.

Tips & Warnings

• You don't need to cool the soup in the refrigerator. It's best served at room temperature.
• If you need to store extra soup in the refrigerator, before eating again, loosen the soup up with a tablespoon or two of warm stock.
• If you overcook the soup it will turn brown, so be sure to watch it more closely once you've added the peas.

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[Jeff]

on 8/18/2007 I add beets to mine. Perfect color and flavor. Good stuff. MMMmmmmm! Not whole beets....I use about three to four small slices and chop them into bits. I throw them in right before serving. Smells like mystery and fine confection!