MEATLESS MONDAY: Chilled Spring Pea Soup
Springtime vegetables are everywhere and when I was coming up with the menu for supper club this past weekend, I really wanted to highlight and showcase this awesome produce. In the spring, we have an abundance of peas, asparagus, mushrooms, and artichokes. This soup was really a tribute to peas – one of my favorite ingredients.
Since the weather was supposed to be quite warm, serving this soup chilled makes it refreshing and a perfect start to any meal. Peas and mint are a great combination, so those are the main flavor components here. I added a little bit of yogurt for creaminess and then garnished the soup with fresh pea shoots, chive flowers (from my garden!), and a few drops of extra virgin olive oil.
Get out there and enjoy some seasonal produce!
Chilled Spring Pea Soup (serves 4)
(Recipe courtesy of Vivek Surti)
1 onion, sliced
2 cloves of garlic, sliced
4 cups of water
20 oz fresh peas
1/2 cup of freshly chopped mint
1/2 cup of greek yogurt
chive blossom flowers
extra virgin olive oil
kosher salt and freshly ground black pepper
Get a pot over medium heat and add some olive oil. Saute the onion and garlic until translucent – do not brown. Season with salt and pepper and add water. Allow the water to come to a boil and then reduce the heat to simmer. Add about 2 tablespoons of mint and all the peas. Cook the peas for about 8-10 minutes until they are bright green and tender. Season with salt and pepper and add 1/4 cup of mint.
Transfer the soup to a blender and blend on high until completely pureed. Pass the soup through a strainer for a completely smooth soup. Set in the fridge for about 4 hours, or overnight, to chill.
Combine the rest of the mint with the yogurt and mix with a spoon to combine.
Ladle the soup into bowls. Put a dollop of minted yogurt on top. Toss the pea shoots with some olive oil and place on top of the yogurt. Scatter some of those chive blossom flowers around the bowl and dot with some extra virgin olive oil!
This is an awesome soup that you can make in advance and then bust out for the first course of your dinner. Hope you all enjoy!