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Fresh Pea Soup

This soup may be served hot, but is also delicious cold.

Ingredients

  • 3 Tbsp. unsalted butter
  • 1 1/2 cups thinly sliced cooking onion
  • 5 cups fresh shelled peas
  • 1 1/2 tsp. chopped fresh thyme
  • 1 1/2 tsp. chopped fresh summer savory
  • 3 Tbsp. chopped fresh parsley
  • 1 1/2 tsp. sugar
  • 3 cups lightly packed,
  • roughly chopped Boston lettuce
  • 6 cups chicken or vegetable stock
  • (1 or 2 cups more if serving cold)
  • 3/4 teaspoon kosher salt
  • 1/4 tsp. freshly ground pepper

Preparation

  • Heat butter is a saucepan large enough to hold all the ingredients. Add the onions and suate until softened but not browned, approximately 5 to 8 minutes.
  • Add the fresh peas, herbs, sugar, and lettuce and toss until coated. Pour in the stock and add the salt and pepper. Cover and simmer until the peas are just cooked, about 20 minutes.
  • Let cool slightly and puree in batches in a food processor. Pour the soup through a sieve, pressing on the solids; this will result in a perfectly smooth soup.
  • If serving hot, float each bowl with croutons. If serving cold, refrigerate the puree for at least 2 hours. The starches in the peas will thicken the chilled soup almost solid. Add extra stock to get the desired consistency.
  • Makes 9 cups hot, 11 cups cold

Download the recipe card (pdf)

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