Over the long weekend, I had a lovely lunch with good friends at their club. They recommended that I try one of their favorite things on the menu, Chilled Pea Soup. OMG!! It was AMAZING and healthy too!! I decided to recreate it on my own. This is the closest version that I could find. You have to try it. Bon Appetit!!
Adapted from Cook For Your Life
1 tablespoon butter
4 scallions, white and pale green parts only, sliced
- 2 sprigs mint, washed
- 2 pounds fresh peas, shelled, or frozen organic peas
- 6 cups good quality unsalted chicken stock
- ½ cup of cream or greek yogurt (optional)
- 2 sprigs mint, leaves stripped and chopped, for garnish
1. In a heavy bottomed pot (I used my Le Creuset), melt the butter over medium-low heat. When it has melted and stopped foaming, add the chopped scallions. Sauté until they have softened.
2. Add the whole mint sprigs and sauté for a couple of minutes then add the peas and salt to taste. Add the stock and cook until the peas are just soft and bright green, this will go fast for frozen peas. Remove the mint sprigs and blend until the soup is completely smooth. Check for seasoning and add cream or yogurt, if using.
3. Let the soup chill in the fridge for at least 2 hours. Serve cold with chopped mint.