This Chilled Sweet Pea Soup is a light, refreshing, and incredibly flavorful summer soup. Imagine yourself sitting on a sunny patio, sipping this cool, vibrant green soup. It's almost magical. I made this recipe after a fun trip to the English countryside, and it always reminds me of it! It's the sort of dish that transports you – just close your eyes and you're back in the lovely English countryside.
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This recipe is surprisingly easy to make, and the results are simply divine. It’s the perfect starter for a summer dinner party or a delightful lunch on a hot day. Even my picky eater kids love this one, and I was honestly shocked. Usually, it takes multiple attempts. What will you pair this with? I'd love to hear your ideas! This time, I paired it with grilled salmon. It was divine!
Required Equipments
- Large pot
- Immersion blender (or regular blender)
- Fine-mesh sieve
- Serving bowls
- Refrigerator
Chilled-Sweet-Pea-Soup
This recipe for Chilled Sweet Pea Soup is an easy and elegant summer dish, perfect for a light lunch or starter. The vibrant green color and refreshing taste make it a crowd-pleaser.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 5 minutes
Cook Time: 10 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First, gather all your ingredients. Make sure those peas are looking perky – nobody wants a sad pea soup!
- Next, gently wash the peas. No need to peel them; this will only take away the nutrients. Unless you're feeling ambitious, then, hey, go wild! I'm usually too lazy myself.
- Now, combine your lovely peas, vegetable broth, and water (if using) in a large pot. Bring everything to a gentle simmer. It's a delicate affair; we don't want to overcook our darlings!
- Once the peas are tender, usually about 8-10 minutes, turn off the heat. Use a fork to test for doneness. If the peas squish easily and feel soft, you're good to go.
- Carefully transfer the mixture to a blender, either immersion or regular. Whiz that up into a smooth, velvety puree! Be cautious when blending hot liquids, to avoid any unwanted explosions.
- If using a regular blender, carefully pour the hot mixture in batches. If you've got an immersion blender, well, you're a lucky dog! Just whiz it straight in the pot, way less dishes to do!
- Pour your now beautifully smooth puree through a fine-mesh sieve. This will give your soup that super-smooth, elegant finish. I find the little bits of pea skin sometimes get irritating!
- Stir in the lemon juice, salt, and pepper. Taste and adjust the seasoning as per your liking. You can never really over-season pea soup in my opinion, although the internet will disagree.
- Chill the soup thoroughly in the refrigerator for at least 2-3 hours, or even overnight. This is essential for those delicious flavours to develop and really shine!
- Once fully chilled, it’s time for the grand finale! Give it a final taste-check and adjust seasoning if necessary.
- Ladle the soup into serving bowls and garnish with fresh mint leaves. Or any other garnish you like, although I find the mint really elevates it.
- Serve, and enjoy! What a great way to end a day, or start it too. I'd probably just eat a big bowl at 2 am, though
📝 Notes
- Adjust the amount of water depending on your desired soup consistency.
- If you don’t have an immersion blender you can use a regular blender in batches, just be careful as it'll be very hot!
- You can add a touch of cream for extra richness if you like, although I find it unnecessary
🍎 Nutrition
Calories: 150kcal
Protein: 7g
Fat: 2g
Carbohydrates: 25g
Fiber: 5g
Calcium: 20mg
