chilled pea soup
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Ingredients For chilled pea soup
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4 lbpeas, fresh and unshelled
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sour cream
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"just a pinch" of pepper
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"just a pinch" of salt
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3 slicebacon, cooked and crumbled
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1/4 ccream
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2.5 cchicken broth
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1 Tbspbasil, fresh chopped
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1potato, unpeeled and sliced
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1 smonion, chopped
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3 Tbspbutter, unsalted
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1watercress bunch
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basil
How To Make chilled pea soup
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1Shell peas and steam or parboil until tender; douse immediately in cold water to prevent overcooking, set aside to drain.
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2(If frozen petite peas are substituted, cook two 10 ounce packages)
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3Refrigerate all but one cup.
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4Trim base of water cress stems and discard; rinse bunch and pat dry.
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5Melt butter in a large saucepan and saute onion until transparent; add potato slices, watercress, and basil.
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6Pour in broth, and bring to a boil; reduce heat, cover and cook until potatoes are tender about 10 minutes.
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7Add peas; remove from heat.
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8In a food processor, puree this mixture in batches until smooth.
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9Return puree to saucepan and reheat slightly and season with salt and pepper to taste; chill thoroughly.
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10To serve, add cream, thinning soup to desired consistency; stir in reserved peas.
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11Pour soup into serving bowls and crumble bacon over each.
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12Add a dollop of sour cream and top with a basil leaf.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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