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chilled green pea soup with mint and avocado

26 Pinches 4 Photos
Andy59 avatar
Wichita, KS
Updated on Mar 30, 2015

This is a soup that I serve for special occasions (like Easter), and catering events (like weddings). It’s relatively simple to make, and creates a wonderful presentation, when served in a martini glass. Although this soup is cooked and then cooled, you can skip the cooking and make the soup entirely in the blender. In addition, skip the chicken stock and substitute vegetable stock and make it vegan. I will update this recipe with photos, when I get the chance. So, you ready… Let’s get into the kitchen.

prep time 15 Min
cook time 15 Min
method Stove Top
yield 12 serving(s)

Ingredients

  • 3 tablespoons sweet butter, unsalted, or olive oil (extra virgin)
  • 1 medium yellow onion, finely chopped
  • 1 stalk celery, finely chopped
  • 4 cups chicken stock, divided
  • 6 cups fresh peas or frozen peas, thawed (recommend fresh)
  • 1/4 cup fresh flat-leaf parsley leaves
  • 1/4 cup fresh mint leaves
  • 1 teaspoon fresh dill, finely chopped
  • 1 tablespoon freshly squeezed lemon juice
  • 1 medium ripe avocado, halved, stone removed, and flesh scraped out
  • - salt, kosher variety, to taste
  • - freshly ground black pepper, to taste
  • 1/4 cup crème fraîche, for garnish

How To Make chilled green pea soup with mint and avocado

  • Step 1
    Gather your ingredients.
  • Step 2
    Place the stock in a saucepan and bring up to a lite simmer.
  • Step 3
    Chef’s Note: In most cases, you want to avoid adding cold ingredients to cooked ingredients; such as a cold stock to the hot veggies. It can do strange things to the taste of your final product.
  • Step 4
    Place the butter (or olive oil) in a large pot over medium heat.
  • Step 5
    Add the onion and the celery, and stir with a wooden spoon until the veggies are softened, about 8 to 10 minutes.
  • Step 6
    Chef’s Note: Do not let them brown or burn.
  • Step 7
    Add two cups of the chicken stock, and bring the mixture to a boil.
  • Step 8
    Add the peas, and then immediately reduce the pot to a lite simmer.
  • Step 9
    Allow the pot to lightly simmer for about 5 minutes.
  • Step 10
    Remove from the heat, and add the remainder of the ingredients with the exception of the crème fraîche, salt, and pepper.
  • Step 11
    Purée the soup in a blender, and then season with the salt and pepper, to taste.
  • Step 12
    Chef's Tip: Have some additional stock on hand, just in case the soup is too thick.
  • Step 13
    Use a fine mesh strainer to strain the soup.
  • Step 14
    Cover and place in the refrigerator overnight.
  • Step 15
    Serve cool, with a dollop of crème fraîche. Enjoy.
  • Step 16
    Keep the faith, and keep cooking
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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