Our first try, well sucked. The color was a greenish gray and it tasted like I should just heat it up and add ham and save it for a cold fall night. Next we moved onto peas with leeks, buttermilk and a Yukon Gold potato to thicken it up. Close, but it was missing something. It didn’t have the crisp freshness we were both looking for.
So we persevered . And the last result was what we served. Here it is in all its glory.
A few words of caution before you proceed. The pea and cucumber mixture has a tendency to erupt in the blender, so please make sure the top is on and a protective towel on top of the lid. Enjoy!
CHILLED PEA SOUP
- 1 TBS olive oil
- 2 cloves garlic chopped
- 1 medium red onion
- 1 bag of frozen peas thawed
- 3 Persian cucumbers chopped
- 3/4 cup sour cream
- 2 TBS dill
- 2TBS mint
- 1 cup heavy cream (amount will depend on the consistency that you desire)
- 1-2 cups vegetable or chicken stock (amount will depend on the consistency that you desire)
- Add olive oil to hot saute pan
- Add onions and garlic. Cook on medium high heat for 3 minutes or until transparent.
- Add peas and cucumbers. Cook 3-4 minutes.
- Add sour cream, mint, dill and cook for another minute.
- Add half of the pea mixture to a blender. Use the stock to help with the blending process.
- Once the first half is done add the remaining pea mixture and continue to puree adding a little cream and stock. Keep tasting so you can decide to go with more cream or stock.
- If you think it’s pureed enough, let it go for another minute.
- Strain puree through a medium strainer.
- Adjust seasonings with salt and pepper.
- Chill for at least four hours. It’s best when done over night.