Chilled Pea Soup

Easy and perfect for light luncheons or warm summer evenings.

Cold Pea Soup

Serves 4 as a first course or 2 as luncheon course alongside herb biscuits. 

  • 1 medium sweet onion, chopped 
  • 3 garlic cloves, minced 
  • 1 Tbsp olive oil 
  • 3 cups fresh petit peas from the County (or frozen, thawed)
  • 2 cups chicken broth 
  • 2 Tbsp lemon juice 
  • 1 Tbsp snipped fresh dill or 1 tsp dried dill 
  • ½ tsp salt 
  • ¼ tsp pepper 
  • ½ cup plain yogurt 

In a large saucepan, sauté onion and garlic in oil until tender.  Remove from the heat. Stir in peas, broth, lemon juice, dill, salt, and pepper.  Place half of the mixture at a time in a blender; cover and process until pureed.  Return all the puree to the blender and add the yogurt; blend until smooth.  Cover and refrigerate for at least 1 hour. 

Garnish with a swirl of yogurt or sour cream and sprig of chive or dill. 

Pair with pinot grigio. 

More recipes from Taste of Home.

by Anna Russell, featured in Taste of Home's 2005 Quick Cooking Annual Recipe


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