Chilled English Pea Soup with Extra-Virgin Olive Oil
Description:
This chilled English pea soup recipe is a delightful concoction that relies solely on the vibrant flavor of peas to create a refreshing and nutritious dish. If you can’t get your hands on fresh, sweet peas, don’t fret! Frozen baby peas work just as well, ensuring you can enjoy this soup any time of year.
Recipe Details:
- Servings: 4
- Cook Time: 20 minutes
- Prep Time: 2 hours
- Total Time: 2 hours and 20 minutes
- Category: Lunch/Snacks
- Keywords: Vegetable, Low Protein, Low Cholesterol, Healthy, Weeknight, Stove Top, Small Appliance, Less than 4 Hours
Nutritional Information (per serving):
- Calories: 591.3
- Fat: 24.8g
- Saturated Fat: 6.3g
- Cholesterol: 15.3mg
- Sodium: 97.6mg
- Carbohydrates: 70.1g
- Fiber: 23.4g
- Sugar: 26.1g
- Protein: 25.3g
Ingredients:
- 3 cups water
- Salt
- 4 cups fresh peas
- 1/4 cup extra virgin olive oil
- Fresh ground pepper
- 1 tablespoon unsalted butter
Instructions:
| Step | Description |
|---|---|
| 1 | For Peas: Bring the water to a boil in a large saucepan. Salt the water, then add the peas and bring the water back to a boil. Cook over moderate heat until very tender, about 20 minutes. Drain the peas, reserving the cooking liquid. Set aside 1/4 cup of peas. |
| 2 | For Soup: In a food processor, combine the remaining peas with 1/4 cup of the olive oil and 1/4 cup of the reserved cooking liquid and puree until smooth. Work the puree through a fine sieve into a large bowl. Discard the contents of the sieve. Stir in about 4 cups of the cooking liquid and season with salt and pepper; add more cooking liquid if necessary to make a nice, creamy soup. Refrigerate the soup until cold, at least 2 hours. |
| 3 | For Croutons: In a large skillet, melt the butter in the vegetable oil. Add the diced bread and brown the cubes on all sides over moderately high heat, 3 to 5 minutes. Drain the croutons on paper towels. |
| 4 | To Serve: Ladle the cold soup into bowls and garnish each with a few of the croutons and reserved peas. Drizzle with olive oil, sprinkle with pepper and serve. |
| 5 | Make Ahead: The soup can be prepared through Step 2 and refrigerated for up to 1 day. The croutons can be stored in an airtight container for up to 3 days. |
Tips for Success:
- For the best flavor, use fresh peas if available. However, frozen peas can be a convenient alternative.
- Ensure the soup is thoroughly chilled before serving for maximum refreshment.
- Don’t skip the step of reserving some peas for garnish; it adds a delightful texture and visual appeal to the dish.
- Make the croutons fresh for a crunchy contrast to the smooth soup, but feel free to use store-bought if preferred.
Final Thoughts:
This Chilled English Pea Soup with Extra-Virgin Olive Oil is a celebration of simplicity and freshness. With minimal ingredients and straightforward preparation, it’s perfect for a light lunch or snack, especially on warm days when you crave something cool and revitalizing. Enjoy the delicate sweetness of peas balanced with the richness of olive oil, topped with crunchy croutons for a delightful texture contrast. Make a batch ahead for a quick and satisfying meal option during the week.
