Chilled Green Pea Wasabi Soup

1. 1

   bring a large pot of salted water to boil. set up a large mixing bowl with ice water. to the boiling water, add the sugar snap peas and sweet peas. cook 2-3 minutes, until tender. remove with a slotted spoon or a spider and immediately place in ice bath.

2. 2

   add the parsley to the boiling water, cook 20 sec, or until bright green. remove and add to ice bath. set all aside.

3. 3

   heat oil in a large stockpot over med-high heat. add the mirepoix (carrot, celery, and onion) with a pinch of salt and sweat, stirring often and without browning, for about five minutes. add stock and simmer 15 minutes.

4. 4

   meanwhile, in a small saucepan, combine heavy cream, garlic, wasabi, and horseradish. bring to a quick boil and reduce to simmer for 5-6 or until reduced by 1/3.

5. 5

   add peas, sugar snap peas, parsley, and cream mixture to the broth-filled stockpot. use an immersion blender to puree until smooth.

* Per serving · 4 servings · Values may vary.

No additional tips available.