Chilled Petit Pois & Mint Soup with Buttermilk

At the first vestige of warm weather, I love to make this cold and creamy Petit Pois and Mint Soup, a light and delicious silky smooth puréed soup bursting with the fresh flavours of summer. A refreshing start to an elegant lunch, this soup is unbelievably easy to make and transports incredibly well, so I often bring it along for cottage country weekends, and simply store it in a plastic jug for the drive out of the city. When it's my turn to make lunch, I simply retrieve the jug from the refrigerator, discreetly pour the chilled soup into cups or bowls, and garnish with a dollop of crème fraîche, some chopped cucumber and fresh mint. Voilà!

Chilled Green Petit Pois & Mint Soup with Buttermilk
Serves 6

3 tbsp butter
1 1/2 cup chopped onion
4 cups chicken stock
4 cups frozen peas
3 tbsp chopped fresh mint, plus more for garnish
1 1/3 cup buttermilk
salt and white pepper to taste
1/4 cup English cucumber, diced for garnish
1/4 cup crème fraîche, for garnish


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 3-4 minutes or until the peas are tender. Pour in a blender and purée until smooth. Use a slotted spoon and pull out any stubborn peas that refuse to cooperate, and discard. Stir in the buttermilk and season with salt and white pepper. Chill until needed. To serve, garnish with a sprig of mint, a spoonful of diced cucumber and a swirl of buttermilk or crème fraîche if you like.