Cold Pea Soup

1. 1

   Combine the peas and stock in a saucepan and bring to a boil over medium-high heat.

2. 2

   Reduce the heat to simmer and cook until the peas are bright green and tender, 10 minutes or so.

3. 3

   Cool for a few minutes.

4. 4

   If youre using peas, remove some from their pods for garnish (refrigerate until serving).

5. 5

   Pour into a blender and carefully blend until pureed.

6. 6

   Add salt and pepper to taste, then force through a fairly fine strainer, discarding the solids.

7. 7

   Stir or whisk in the cream and refrigerate (up to 2 days) before serving cold.

8. 8

   Garnish with the reserved peas or some parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.