This beautiful bright green soup is perfect for showing off the sweetness of early summer peas. Plus it's a cinch to make - all you need is 15 minutes, a few basic ingredients and a trusty blender.
- 1 tbsp butter
- 1 large shallot, finely minced
- 2 cups chicken stock
- 2 cups shelled peas (thawed, if frozen)
- 1/4 cup full fat Greek yogurt
- Salt and pepper to taste
- Fresh tarragon or mint, roughly chopped (optional garnish)
- In a heavy bottom saucepan set over medium high heat, heat the butter until foamy. Add the shallots and saute for 2-3 minutes, or until soft and translucent.
- Pour in the chicken stock, and bring to a boil. Add the peas and cook for 2-3 minutes, or until the peas are bright green and tender. Immediately remove from heat.
- Using a blender or food processor, process the soup until completely smooth and pureed, working in batches if necessary. Return to the pot, and stir in the yogurt. Season to taste with salt and pepper. (The soup should be fairly thick but still pourable at this stage - if it's too thick to pour, add a little water until it thins to the proper consistency.)
- If serving warm, return the pot to the stove and warm up over medium-low heat until just shy of a simmer. If a cold soup is more your thing, transfer to the refrigerator to chill for about an hour. Garnish with fresh tarragon or mint and add a dollop of yogurt before serving, if desired.
If you prefer a super-smooth soup, you can pass the soup through a fine-mesh strainer once it's been pureed, though I usually don't bother - it's delicious just as it is.
- Category: Appetiser