25 September 2010
Hot days call for cool foods, and there's not much more refreshing than this chilled mint pea soup. Bright green, fresh hints of mint, and cooling with a dollop of creamy yogurt.
It's so funny--we're just a few days into the official fall season, and the weather finally heats up! After a dreary and foggy summer here in Santa Barbara, I am welcoming these super-warm days with open arms, and I was so glad to have some of this soup chilling in the fridge and ready to eat.
Chilled mint pea soup doesn't take very long to make--no laborious work in the kitchen--and it can be made a couple days in advance, which is great if you want to pull it out for an easy first course when entertaining. Enjoy it this weekend, as a part of a relaxed hot-day dinner, or serve it up as a pretty hors d'oeuvre in shot glasses for your next party!
Chilled Mint Pea Soup
Adapted from Bon Appetit
Makes 5 cups
1/2 medium onion, diced
2 cloves garlic, minced
1 tsp. olive oil
1 lb. fresh or frozen peas
2 1/2 cups chicken broth
1/4 cup mint leaves, roughly chopped
salt and pepper to taste
European-style whole milk yogurt, for serving
In a medium pot, saute onion and garlic in olive oil until softened. Add the peas and broth and bring to a boil, then reduce heat to medium and let simmer for 5 minutes. (Avoid extended cooking to retain a bright green color.) Let soup cool slightly, then add chopped mint and puree with an immersion stick blender, seasoning with salt and pepper to taste. Chill completely, and serve with a dollop of yogurt.
Posted by erica at 12:51 PM