This is a smooth, creamy start for a casual summer meal.
Fresh peas give this cold soup its sweet flavor and velvety texture, but you can also use frozen.
This soup is also tasty hot.
2 tablespoons butter
1 cup chopped onions
1-1/2 cups chicken or vegetable stock
2 cups cubed peeled potatoes (2 potatoes)
2 cups (500 mL) shelled fresh peas (1-1/2 lb/750 g unshelled)
1 cup (250 mL) cream or milk
1/2 teaspoon each salt and pepper
Garnish:
1/2 cup green peas,
thinly sliced Half sweet red pepper, finely chopped
In large saucepan, melt butter over medium-low heat; cook onions, stirring occasionally, until softened, 10 minutes. Add stock, 1 cup (250 mL) water and potatoes; bring to boil. Reduce heat, cover and simmer for 20 minutes. Add peas; simmer, covered, until peas are tender, 5 minutes.
In batches, transfer to blender or food processor; purée until smooth. Transfer to bowl. Blend in cream; stir in salt and pepper. Refrigerate until chilled, about 4 hours.
(Make-ahead: Place plastic wrap directly on surface; refrigerate for up to 1 day.)
Garnish:
Ladle into bowls; garnish with peas and red pepper.
Serves:6 | 5 minutes.
Serves:6 | 30 minutes
Serves: 4 | 20 minutes
Serves:6 | 20 minutes
