Chilled pea soup
Just because it's summer doesn’t mean you can't have soup! This chilled pea soup is perfect for warm days.
Cool off with a bowl of soup
Just because it's summer doesn't mean you can't have soup! This chilled pea soup is perfect for warm days.
We used frozen peas in this recipe so it can be made year-round, but if you're lucky enough to get your hands on fresh peas get shelling and use those instead!
Chilled pea soup recipe
- 1 tablespoon extra-virgin olive oil
- 2 celery stalks, thinly sliced
- 1 medium yellow onion, thinly sliced
- 1 leek, white and tender green parts, thinly sliced
- 5 cups chicken or vegetable stock
- Sea salt
- Freshly ground pepper
- 1/2 pound sugar snap peas, thinly sliced
- 2 (10-ounce bags) frozen baby peas (or fresh peas)
- 1/4 cup flat-leaf parsley leaves, chopped
- Drizzle of extra-virgin olive oil
- Fresh mint, thinly sliced
- Dollop of yogurt or creme fraiche
- Lemon zest
- Fresh crabmeat
- Crumbled bacon
- Heat the oil in a medium-sized pot. Add the celery, onion and leek. Cook over medium-low heat, stirring occasionally, until soft but not browned, about 6-7 minutes. Add the stock, salt and pepper to taste and simmer until the vegetables are very tender, about 15 minutes. With a slotted spoon, transfer the vegetables to a blender (reserving the stock).
- In the meantime, bring a medium saucepan of salted water to a boil. Add the sugar snap peas and cook for 3 minutes. Add the baby peas and parsley and cook for another minute. Drain.
- Add the cooked peas and parsley to the blender with the other vegetables. Process until very smooth.
- Blend in stock, little by little, until desired consistency is reached. Taste soup and season with salt as needed.
- Chill in the refrigerator.
- Ladle the chilled soup into individual bowls and top with desired garnishes.