Chilled Pea Soup Recipe

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Chilled Pea Soup

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Ingredients

4 lb
peas, fresh and unshelled
1
watercress bunch
3 Tbsp
butter, unsalted
1 small
onion, chopped
1
potato, unpeeled and sliced
1 Tbsp
basil, fresh chopped
2.5 c
chicken broth
1/4 c
cream
3 slice
bacon, cooked and crumbled
"just a pinch" of salt
"just a pinch" of pepper
sour cream
basil

Directions Step-By-Step

1
Shell peas and steam or parboil until tender; douse immediately in cold water to prevent overcooking, set aside to drain.
2
(If frozen petite peas are substituted, cook two 10 ounce packages)
3
Refrigerate all but one cup.
4
Trim base of water cress stems and discard; rinse bunch and pat dry.
5
Melt butter in a large saucepan and saute onion until transparent; add potato slices, watercress, and basil.
6
Pour in broth, and bring to a boil; reduce heat, cover and cook until potatoes are tender about 10 minutes.
7
Add peas; remove from heat.
8
In a food processor, puree this mixture in batches until smooth.
9
Return puree to saucepan and reheat slightly and season with salt and pepper to taste; chill thoroughly.
10
To serve, add cream, thinning soup to desired consistency; stir in reserved peas.
11
Pour soup into serving bowls and crumble bacon over each.
12
Add a dollop of sour cream and top with a basil leaf.

About this Recipe

Course/Dish: Bean Soups, Cream Soups
Other Tag: Quick & Easy