Chilled Sugar Snap Pea Soup Recipes
CHILLED SUGAR SNAP PEA SOUP
We're doing this classic cold spring soup, and instead of using English peas, we're using sugar snaps which are going to save you a lot of shelling time. This is an incredibly easy soup to make, beautiful to look at, and most important of all, incredibly delicious.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 3h30m
Yield 6
Number Of Ingredients 10
Steps:
- Pour olive oil into a large pot, set over medium heat, and add leeks to hot oil. Season leeks with a pinch of salt. Cook, stirring often, until leeks are soft, 5 to 6 minutes. Pour chicken broth into leeks; bring to a boil. Season with black pepper and cayenne pepper.
- Stir peas into boiling broth mixture and add 2 mint leaves. Bring back to a boil and cook until peas are bright green and have started to soften, 5 to 6 minutes.
- Turn off heat; use a slotted spoon to transfer vegetables into a large blender, leaving liquid in pot. Pour half the liquid from the pot into the blender, place a folded towel on the blender lid, and pulse a few times to chop vegetables. Blend at high speed to puree vegetables. Add remaining liquid from pot to blender and liquefy the soup until smooth.
- Pour soup from blender into a fine mesh strainer set over a bowl and use a spatula to push soup through the strainer, leaving the tough fibrous material behind.
- Cool soup to room temperature, cover with plastic wrap, and refrigerate until thoroughly chilled, about 3 hours.
- Season cold soup with salt and adjust cayenne pepper. Ladle soup into a serving bowl. Spoon creme fraiche into a plastic squeeze bottle and squeeze the creme fraiche over the top of the soup in a loose spiral. Use a skewer to pull the spiral into flower petal shapes, starting from the middle and quickly pulling the skewer through the creme to make pointed petal shapes. Serve garnished with strips of fresh mint.
Nutrition Facts : Calories 84.4 calories, Carbohydrate 9.4 g, Cholesterol 6.7 mg, Fat 3.6 g, Fiber 2.1 g, Protein 2.8 g, SaturatedFat 0.9 g, Sodium 669.8 mg, Sugar 1.3 g
CHILLED PEA SOUP
Anna Russell of Peterborough, Ontario uses convenient frozen peas to blend together this fresh-tasting soup flecked with dill. "Serve it as a first course for a summer meal or with a tossed green salad and Fresh rolls for a main course!
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, saute onion and garlic in oil until tender. Remove from the heat. Stir in the peas, broth, lemon juice, dill, salt and pepper. Place half of the mixture at a time in a blender; cover and process until pureed. Return all to the blender. Add yogurt; puree until smooth. Cover and refrigerate for at least 1 hour.
Nutrition Facts : Calories 160 calories, Fat 5g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 897mg sodium, Carbohydrate 22g carbohydrate (10g sugars, Fiber 6g fiber), Protein 8g protein.
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