Summer gives us the gift of sugar snap peas which make an incredible chilled soup rich with flavor and tangy with lemon. It’s pretty, too, and great for a summer dinner party when you don’t want to spend time in a hot kitchen when guests are present. Use the small, bright green peas in their pods and you won’t have to shell them. Farmers Markets seem to have an abundance of these peas in mid-summer and their season is short, so if you see them, buy a few bags and freeze them. They freeze very well and provide a summer treat all year long.
Even though you don’t have to open the pods to make the soup, they’re so magical looking. I can’t resist opening a few just to admire them.
Add a few spring onions for flavor.
Cook it all together with broth before pureeing and straining.
Serve chilled garnished with mint and lemon slices.
Chilled Sugar Snap Pea Soup
Yield 4-5 servings
Ingredients
- 1 lb. sugar snap peas in their pods
- 2 cups low sodium vegetable broth
- 3-4 spring onions, or 1 medium white onion
- 3 tablespoons (or more to taste) fresh lemon juice and 4 thin slices for garnish
- 1 teaspoon fine sea salt
- fresh mint leaves
Instructions
Rinse the peas well and snip off any end buds if present. Slice the onions and add them to a large soup pot with a lid. Add the peas and the broth, and bring the mixture to a boil, then lower the heat, put the lid on the pot, and cook at a simmer for about 20 minutes or until the peas are very tender. Let the mixture cool.
Set a medium to fine strainer over a large bowl. Puree the soup in batches in a blender, and when each batch is very smooth, pour it into the strainer and push the soup through the strainer with the back of a ladle or large spoon. Repeat until all the soup is pureed and strained. Add the lemon juice and salt. Stir the soup well and taste. You won’t need much more than 1 teaspoon because the lemon is very assertive. Chill the soup for at least 1 hour. Serve in chilled bowls (if possible) garnished with lemon slices and mint.
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