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.

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
• Groceries
• Chef's Knives
• Blenders
• Cutting Boards
• Measuring Cups
• Measuring Spoons
• Stockpots
• Wooden Spoons
• Measuring cups

Instructions

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.