Total Time
40mins
Prep 10 mins
Cook 30 mins

All that I'm saying is give peas a chance! This is a refreshing and light soup from Christine Cushing -- the buttermilk adds a little tang to balance out the sweet peas. While fresh is best, you can also use frozen peas.

Ingredients Nutrition

Directions

  1. In a large saucepan, melt butter over medium and lightly cook chopped green onion and garlic.
  2. Add potatoes and stock and bring to a boil, then reduce heat, partially cover and let simmer for 10 to 15 minutes until potatoes are tender.
  3. Add peas and let simmer an additional 5 minutes.
  4. Carefully puree soup in blender or with a hand blender until smooth.
  5. Stir in buttermilk.
  6. Reheat until steaming.
  7. Season with cayenne, salt and pepper.
  8. Serve and garnish with pancetta.