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Chilled Pea Soup

Updated: Wednesday, April 23 2014, 11:23 AM CDT

Made by: John Kidd, Culinary Specialist, LLCC

Chilled Pea Soup

  • 1
    TBS extra virgin olive oil
  • 1
    medium white onion, sliced
  • 2
    large cloves garlic, sliced
  • 1
    1/2 teaspoons finely chopped thyme
  • 4
    cups shelled English peas
  • 3
    cups vegetable stock
  • 1/4
    cup heavy cream
  • Salt
    and pepper to taste
  • Sour
    Cream  and chives to garnish

Serves 4-6

Fill a large bowl with ice water. Heat the olive
oil in a large pot over medium heat. Sauté the onions, garlic, and thyme until
soft, about 5 minutes. Add the peas and sauté for 2 minutes. Add enough
vegetable stock to cover the peas and simmer until they are just tender, about
3 minutes. Immediately transfer the soup to another bowl and set it inside the
bowl filled with ice water. Once cool, purée the soup in a blender or food
processor. Add the cream and season to taste with salt and pepper.

To serve, pour a cup of the soup into a chilled
bowl and drizzle about 1- 2 teaspoons sour cream on top along with a pinch of
chopped chives.


Chilled Pea Soup

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