Chilly Pea Soup with Egg Salad Samies

Vanessa "Nikita" Milare


This is just another recipe I had to come up with & try to use all the peas I bought. It was a good lucnh idea for Uncle & I on a hot day here in Hawaii. At 1st Uncle wasn't sure why his soup was very
"GREEN" & "COLD" but after a few spoons he liked it.


★★★★★ 1 vote

15 Min
20 Min



  • 3 Tbsp
    butter, unsalted
  • 1/2 large
    sweet onion, medium diced
  • 2 clove
    garlic, sliced thinly
  • 4 c
    peas, shelled
  • dash(es)
    salt and pepper
  • 2 c
  • 1 c

  • 6
    eggs, hard boiled
  • 2 Tbsp
  • 1 tsp
    dijon mustard
  • 1 stick
    celery , diced small
  • 8 slice
    white bread
  • 3 c
    baby arugula

How to Make Chilly Pea Soup with Egg Salad Samies


  1. THE SOUP:
    In medium pot, melt the butter over medium-high heat. Than add in the onion & saute until transluccent. It should take about 8 mins. Than add in the garlic & cook until very fragrant. Add in 1 cup water & simmer until onions are soft. Should take about 8-10 mins.
  2. Next add in the peas & cook until bright green for about 4 mins than season with the salt & pepper. Than sloely pour hot soup mix into a blender & add in the buttermilk. Slowly & carefully blend until smooth. Than pour through a fine-mesh sieve into a large bowl. Refrigerate until cold about 1 hour. Than taste & re-seson with salt & pepper if need be.
    1st remove the yolks from 3 eggs & discard. Than coarsely chop the rest of the eggs & mix with the mayo, mustard & celery. Season with the salt & pepper.
  4. Next spread over over the bread & top with the baby arugula. Plate & serve with the chilled pea soup.

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