Chilled Pea Broth with Lemon Cream

1. 1

   Cook onions in oil in a wide 6-quart heavy pot over moderately low heat, stirring occasionally, until softened, 5 to 7 minutes.

2. 2

   Add sugar snaps and cook, stirring occasionally, until crisp-tender and bright green, 6 to 8 minutes.

3. 3

   Add sugar and cook, stirring, 1 minute.

4. 4

   Puree pea mixture with 6 cups water in a blender in 6 batches until very smooth, about 30 seconds per batch, then pour through a very fine sieve, discarding solids (do not press on solids).

5. 5

   Stir in salt and chill broth, covered, until very cold, about 8 hours.

6. 6

   (Do not chill longer or soup will discolor.)

7. 7

   Whisk together sour cream, zest, and remaining 2 1/2 tablespoons water in a small bowl, then pour through a very fine sieve into another small bowl (to remove air bubbles).

8. 8

   Serve broth topped with lemon cream.

* Per serving · 4 servings · Values may vary.

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