Fresh Pea and Buttermilk Soup on Ice

Give it a shot!

• Ready In: 40 mins
• Yields: 6 Cups

Ingredients

• 2  tablespoons butter
• 1  leek, thinly sliced
• 1  potato, peeled and diced 1/2 inch
• 1⁄4 cup dry vermouth
• 2  cups  chicken stock
• 2  cups water
• 1  lb peas, fresh nicest frozen and thawed ok
• 3⁄4 cup buttermilk (plain yogurt will work)
•  salt
•  pepper

Directions

1. Melt butter in saucepan over medium heat. Add leeks and cook until soft, about 4 minutes.
2. Stir in potato.
3. Stir in vermouth and reduce slightly, about 2 minutes.
4. Add stock and water. Bring to a boil, reduce heat, cover and simmer until potatoes are tender, 7-8 minutes.
5. Bring back to a boil and add peas. Cook until peas are tender and bright green about 2 minutes.
6. Blend with a stick blender till smooth.
7. Strain through a coarse sieve if you want to do so.
8. Stir in buttermilk. Season with salt and pepper.
9. Chill for at least 3 hours.
10. Garnish with pea tendrils if you have them, otherwise just be creative.