chilled spring pea soup

June 5, 2020

“Cold pea soup? I know, doesn’t sound so appealing. Trust me, you will enjoy this refreshing taste of summer on a hot sunny afternoon. Pairs great with a sparkling wine or crisp Pinot Gris” -Chef Ant

What you’ll need:

~2 quarts

• 2 yellow onions, sliced

• 4 cups English peas

• 1 tbsp olive oil

• 1/2 tsp rosemary

• 1/2 tsp thyme

• 1 tsp garlic

• 4 cups vegetable stock

• 1/2 quart half & half cream

Instructions:

• In stockpot, heat oil over medium heat

• Add the sliced onion, garlic, thyme and rosemary

• Cook until onions are translucent and soft

• Add English peas and vegetable stock

• Continue cooking until peas are soft

• Remove from heat and let cool over a bowl of ice

• Using a ladle, puree mixture in blender until completely blended

• Remove puree from blender and place in clean saucepan

• Slowly whisk in half and heavy cream

• Adjust seasoning by adding salt and pepper

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