Chilled Pea Soup with Herbs
Servings
4Serving size
about 1 1/2 cupsThis recipe can be multiplied but keeps for no more than about 48 hours. Serve with a whole wheat or gluten-free roll.
Ingredients
| 1 Tbsp. Olive oil |
| 2 medium White or yellow onions (sliced) |
| 2 cups No salt added vegetable stock |
| 2 cup Frozen peas |
| 4 Ounces Fresh spinach |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 1 tsp., leaves Dried tarragon |
| 2 Tbsp. Fresh parsley |
| 4 Tbsp. chopped Chives, raw |
| 1/4 cup Fresh mint |
| 3 ounce Semisoft goat cheese |
Instructions
Place the olive oil in a large sauce pan over medium-high heat. When hot add the onions. Cook, stirring almost continuously, for about 8 minutes until the onions are translucent. Do not let the onions brown.
Add the stock and increase the heat to high. Add the frozen peas.
Stir occasionally. When the soup begins to come to a boil, reduce the heat slightly so that it continues to simmer.
Cook for about 5- 7 minutes, stirring frequently.
Add the spinach and cook for another two minutes. Remove from the heat and add one cup of crushed ice.
Place the sauce pan in the ice bowl and stir the soup until the ice in the soup melts. When the soup is slightly cool, remove the sauce pan from the ice bath add the salt, pepper, tarragon, parley, chives, mint, and goat cheese to the soup.
Using a stick blender or blender, puree the soup until smooth. Chill and serve.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
This is the perfect summer soup. It’s really easy to make and served with toasted or grilled bread and some soft cheese makes a lovely warm weather meal. This is great garnished with Candied Pumpkin Seeds.
The key to this soup is to cook the peas just long enough to be soft, but not so long that they begin to turn from being a bright green. The same holds true for the spinach. Cooking more than about 2 minutes and it will begin to lose its color. This is the reason for adding the ice and putting the soup into an ice bath as soon as possible. Cooling the veggies quickly will set the bright green color.