It’s inspired by one I tasted one summer at Chef Ethan Stowell’s now defunct Union restaurant in Seattle, which I wrote about here. Add the peas and cook just until defrosted. Just give it another whirl in the blender before serving. optional garnishes, drizzle of olive oil, chopped dill, croutons, Creme Fraische. package of frozen peas and two cups of chicken stock. Add the onion, cover and cook, stirring occasionally, until softened, about 5 minutes. Italians love soup. As far as the best stock to use here, I tried chicken stock (too savory), vegetable stock (too multidimensional), water (not bad), and finally quickly prepared pea pod stock (bingo). « Grandma Mary's Heavenly Light Buttermilk Skillet Biscuits, Blueberry Cobbler with Maple, Lemon & Sour Cream Cornmeal Biscuits », Chef Ethan Stowell’s now defunct Union restaurant in Seattle, The Perfect Vichyssoise (Cold Potato Leek Soup). Very good information. heat. Today has been a beautiful day 92 degrees and it’s HOT! Add one 10 oz. Or if it’s too hot to cook (like it will be here….)? Lucky me I discovered your website by accident (stumbleupon). I am a serious foodie – I’ve been known as the go-to girl in our family for years, catering weddings and anniversary parties. Post was not sent - check your email addresses! no one needs to know! It's a beautiful soup and perfect for a bridal shower, mother's day brunch or tea! All rights reserved. 3. Refreshing and light it’s a great meal on a hot summer’s day. Welcome to Bowl Me Over! In the meanwhile, in a large mixing bowl, combine the peas, parsley, mint, green onions, chives, chile (if using), and garlic. You can tag me with #bowlmeover or if you’re on Instagram use @bowl_me_over I can’t wait to see how yummy this turned out for you! Super healthy with fresh vegetables given a quick sauté and paired with amazing herbs and spices. I made this for my Mom on Mother’s Day last year. onion; frozen peas; stock; garlic; turmeric; salt; pepper; olive oil; optional garnishes – fresh dill, croutons, creme fraische ; Steps to make Pea Soup. This pea soup is bursting with the flavor of fresh peas, even though we usually make it with frozen peas. At Union, it was served as a pre-dinner teaser in a tiny demitasse cup. I’m excited to share this recipe with you because it is perfect for spring & summer! Heat the butter in a large saucepan, add the leeks and onion, and cook over medium-low heat for 5 to 10 minutes, until the onion is tender. Thus, my Cold Green Pea Soup (AKA Green Pea Gazpacho) has a double dose of rice wine vinegar and fresh lime juice. https://leitesculinaria.com/104173/recipes-cold-sweet-pea-soup.html I have been day dreaming about this refreshing green pea soup for nearly a decade. This blog earns income from sponsored content, optional garnishes – fresh dill, croutons, creme fraische. […] Cold Green Pea Soup (Green Pea Gazpacho) […], ... a lively celebration of regional food and culinary craft, season by season, with 400+ original recipes by Susan S. Bradley, Copyright © 2020 LunaCafe on the Foodie Pro Theme. It will be even warmer tomorrow – perfect timing for Chilled Green Pea Soup! Chilled Pea Soup will fill your mind with images of spring days and warm summer breezes! Your choice! Ok, are you ready? Add minced garlic and sauté for another minute or so. Next add this mixture to the blender. That would be waaayyy too much work! I would love it if you gave this recipe stars!! Let me show you how easy this is! Add minced garlic and tumeric. A light green salad or array of cheese and crackers would be a wonderful accompaniment to this soup. Add shallots and cook until softened, but not browned, a couple minutes. It can also be made ahead and will store for up to two days in the refrigerator. Garnish with a handful of fresh peas, chopped fresh dill or crispy fried onions! In a large pot, heat the olive oil over moderately-low heat. Add onion, cover and cook until onions are softened (stir occasionally) about 5 minutes Then add broth, salt, a few turns of freshly ground black pepper and the tarragon, bring to a boil. Let’s get started. I had never tasted anything quite like it, and it was love at first sip. . Cold soup is the perfect summertime meal! package of frozen peas and two cups of stock (I used chicken, but you can just as easily use vegetable stock and it would be vegan). Next add this mixture to the blender. It is bright, flavorful and easy to make! It's amazingly quick and easy to … Don’t worry, you won’t be shucking peas to make this soup! If you’re hosting a baby shower or lovely brunch – you can WOW your friends and family. We officially call it HOT here in the valley when the temperature is 90 degrees and above. Intrepid cook, food writer, culinary instructor, creator of the LunaCafe blog, author of Pacific Northwest Palate: Four Seasons of Great Cooking, and former director of the Northwest Culinary Academy. You’ll need to shell two pounds of fresh peas… kidding! Chilled Pea Soup is a burst of springtime flavor! 1 large leek, cleaned, white and light green part finely chopped, reserving tender green leaves. It’s a beautiful soup and perfect for a bridal shower, mother’s day brunch or tea! 2. Add the broth, tarragon, salt and a few turns of freshly ground black pepper and bring to a boil. Sauté for another minute or so. Before I share how easy this soup is to make, I want you to pause for a moment. Chef Stowell's rendition had quite an acidic kick, along the lines of a gazpacho.