Seasonal green peas make a great feature ingredient in a refreshing chilled soup. Our version is as comforting as the original, but much better suited to warm weather. Peas are full of nutrients, vitamins, minerals, and dietary fiber – and they’re sweet and tasty, especially when blended into a simple soup along with onion, potato and just a bit of cream.
- 3 cups shelled peas
- 1 medium white onion, thinly sliced
- 1 medium russet potato, thinly sliced
- 1 cup cream (substitute half-and-half if desired)
- 3 cups chicken stock
- 1/8 cup freshly squeezed lemon juice
- Salt and freshly ground pepper to taste
In a large saucepan, bring chicken stock, peas, onion and potato to a boil over low heat. Once stock reaches a boil, cover and simmer for 15-20 minutes. Allow to cool completely before and pouring into a blender or processor. Puree until smooth and return to the saucepan over low heat. Let puree simmer, but do not allow it to boil. After a 5 minute simmer, stir in the cream and the lemon juice. Season with salt and pepper to taste. Cool in the refrigerator for at least 2 hours. Serve chilled.
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