Chilled English Pea Soup with Extra-Virgin Olive Oil
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This soup gets all its flavor from the peas. If you can't find really sweet fresh ones, you're better off with frozen baby peas. From Food & Wine
- Ready In:
- 2hrs 20mins
- 3 quarts water
- 4 lbs fresh peas, shelled (4 cups shelled)
- 1⁄4 cup extra virgin olive oil, plus more for drizzling
- fresh ground pepper
- 1 cup cubed bread
- 2 tablespoons unsalted butter
- 1 tablespoon vegetable oil
- 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.
- 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.
- 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.
- 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.
- 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.
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