25 September 2010

A chill soup for a hot day

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.


ph said...


The Mistress of Spices said...

I love the photos of this soup and your presentation ideas. The combination of peas and mint is always divine!

lisyc said...

sounds yummy for the hot season!

Cucee Sprouts said...

You take gorgeous photos! Btw, I noticed that you mentioned European yogurt. Try it with Kefir instead. If you can't find kefir at a store, make it! Here is a recipe for you http://cuceesprouts.com/2010/10/fermenting-experimenting/

erica said...

thanks Cucee! the kefir is a great idea...i've found it at my local Trader Joe's and you're right, it would go really well with this soup. i'm so impressed with how you've made it from scratch!

Anonymous said...

Such a fabulously simple and tasty dish! I paired it with some home made mini puff pastry beetroot bites as an amuse for a dinner party. And I can tell you it was a hit! Thank you so much for the inspiration!!!http://afracooking.wordpress.com/2012/04/18/mini-beetroot-tart-tatin/

erica said...

Oh what a delightful combination with the mini beetroot tart! I love the color and textures and can only imagine how delicious it was together with the soup. thanks for sharing this great idea!

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