Chilled Pea Soup

Chilled Pea Soup Recipe

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

How to Make Chilled Pea Soup


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

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About Chilled Pea Soup

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

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