Chilly Pea Soup with Egg Salad Samies

Name: Chilly Pea Soup with Egg Salad Samies
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: THE SOUP:; 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 buttermilk; 1 c water; THE EGG SALAD:; 6 eggs, hard boiled; 2 Tbsp mayonnaise; 1 tsp dijon mustard; 1 stick celery , diced small; 8 slice white bread; 3 c baby arugula

By Vanessa "Nikita" Milare
@Kitkat777

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.

Rating:

★★★★★ 1 vote5

Comments:

1 Comment

Serves:

Prep:

15 Min

Cook:

20 Min

Ingredients

THE SOUP:
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

buttermilk
1 c

water
THE EGG SALAD:
6

eggs, hard boiled
2 Tbsp

mayonnaise
1 tsp

dijon mustard
1 stick

celery , diced small
8 slice

white bread
3 c

baby arugula
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How to Make Chilly Pea Soup with Egg Salad Samies

Step-by-Step

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.
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.
THE EGG SALAD:
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.
Next spread over over the bread & top with the baby arugula. Plate & serve with the chilled pea soup.