Friday, November 5, 2010

Refreshing, Chilled Pea Soup






Over the summer I fell in love with this cool and creamy Chilled Pea Soup. Vibrant green in colour, it's like springtime in a bowl. The peas and fresh mint come together in a perfect marriage bursting with flavour. The addition of a little buttermilk makes this soup light and delicious and a refreshing first course to any meal. Wonderfully silky and smooth, it is also unbelievably quick and easy to make. You'll be in and out of the kitchen within half an hour! The soup also transports easily. I made it just ahead of time for a cottage weekend, and simply stored it in a plastic jug for the drive up north. When lunch was to be served the following day, I simply retrieved my jug from the refrigerator and discreetly poured the chilled soup into the bowls, garnishing with a little cream and fresh chives. The soup was the perfect beginning to a lovely long leisurely al fresco lunch, and a great success all round. Effort, what effort?








Chilled Pea Soup
Serves 4


2 tbsp butter
1 cup chopped onion
3 cups chicken stock
3 cups frozen peas
3 tbsp chopped mint
1 cup buttermilk
salt and white pepper to taste
1/4 cup chopped chives

  1. Heat butter in a pot over medium heat. Add onions and sauté 3 minutes or until softened. Add chicken stock, peas, mint and bring to a boil. Reduce the heat and simmer for 3 minutes or until the peas are tender.
  2. Pour in a blender and purée until smooth. Use a slotted spoon and pull out any stubborn peas that refused to cooperate, and discard. Stir in the buttermilk and season with salt and white pepper. 
  3. Chill. 
  4. Stir in a decorative drizzle of whipping cream and garnish with chives.