Chilled Sugar Snap Pea Soup

1. 1

   Heat butter in large pot over medium heat.

2. 2

   Add garlic and scallions, and cook 30 seconds, or until fragrant.

3. 3

   Stir in spinach leaves, and cook, stirring constantly, until wilted, about 1 minute.

4. 4

   Add pea pods, chervil, 6 cups water, salt and pepper, and bring soup to a boil.

5. 5

   Cook 15 minutes, or until pods are tender.

6. 6

   Transfer soup to food processor, and puree until smooth, or blend in pot with an immersion blender.

7. 7

   Strain through sieve or food mill.

8. 8

   Adjust seasonings if necessary, and allow to cool.

9. 9

   Cook peas in boiling salted water 3 minutes, or until bright green and tender.

10. 10

    Ladle soup into bowls.

11. 11

    Sprinkle each bowl with 2 Tbs.

12. 12

    peas, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.