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Chilled Pea Soup Redux

August 7, 2014 by Judy Lyness 4 Comments

Chilled Pea Soup

Chilled Pea SoupIt’s hot here in Los Angeles.  This is a repost of a chilled pea soup that is a standard in my house. It’s an easy and satisfying summer soup, try it, you’ll like it.  It took me three different experiments to get this just right.  So give it a go.  You’ll be happy that you did.

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)

DIRECTIONS

  1. Add olive oil to hot saute pan
  2. Add onions and garlic.  Cook on medium high heat for 3 minutes or until transparent.
  3. Add peas and cucumbers.  Cook 3-4 minutes.
  4. Add sour cream, mint, dill and cook for another minute.
  5. Add half of the pea mixture to a blender.  Use the stock to help with the blending process.
  6. 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.
  7. If you think it’s pureed enough, let it go for another minute.
  8. Strain puree through a medium strainer.
  9. Adjust seasonings with salt and pepper.
  10. Chill for at least four hours.  It’s best when done over night.

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Filed Under: Easy, Soup Tagged With: chilled soup, peas, summer soup

Comments

  1. Cathy | She Paused 4 Thought says

    August 7, 2014 at 9:39 AM

    That looks deliciously refreshing!

    Reply
    • Judy Lyness says

      August 7, 2014 at 9:47 AM

      Thanks. It’s really refreshing.

      Reply
  2. Sheryl @Mama's Gotta Bake says

    August 7, 2014 at 10:08 AM

    I love cold soups in the summer, and yes it has been so hot here in Los Angeles, especially in the valley. So I guess I’ll be giving it a try! It looks very fresh!

    Reply

Trackbacks

  1. Corn Coconut Panna Cotta - My Well Seasoned Life says:
    September 2, 2015 at 9:02 AM

    […] of my favorite cold soups is my chilled pea soup—easy, very little stove time. Good place to start. But the soup alone will not be enough to stave […]

    Reply

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I moonlight as a television producer, mostly of food/travel shows (go figure). I've owned my own bakery, worked in many places in NYC as both pastry chef and cuisine. Read More…

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