Chilled English Pea Soup with Extra-Virgin Olive Oil

Recipe by Bev I Am
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READY IN: 2hrs 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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