Real Recipes From Real Home Cooks ®

chilled pea soup

Ingredients For chilled pea soup

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

How To Make chilled pea soup

  • 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.

Categories & Tags for Chilled Pea Soup:

ADVERTISEMENT
ADVERTISEMENT