Chilled Pea-Mint Soup

1. 1

   In a medium saucepan, bring the buttermilk to a simmer and add 4 cups of peas and a large pinch of salt.

2. 2

   Simmer for 1 to 2 minutes over medium heat, stirring often so that the buttermilk does not boil over.

3. 3

   The peas should not be fully cooked and still have a slight bite to them.

4. 4

   Transfer the peas and liquid immediately to a blender with the mint leaves and, starting on low speed, carefully blend (holding the lid on firmly with a dishcloth), working up to high speed for 60 seconds.

5. 5

   In order to preserve the vibrant color and flavor of the peas, the soup must be cooled immediately.

6. 6

   Pass through a fine-mesh sieve into a bowl, then rest the bowl inside a larger bowl full of ice water.

7. 7

   Stir continuously until cool, tasting occasionally; you will notice that the soup becomes sweeter as it cools.

8. 8

   Adjust seasoning with salt and black pepper.

9. 9

   Refrigerate until cold.

10. 10

    To serve, ladle soup into bowls and top with fresh peas and freshly ground black pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.