La Mill's Sweet Pea Soup

1. 1

   In a large pot, blanch the peas just until tender, being careful not to overcook.

2. 2

   Immediately strain the peas and place in a large bowl of ice water to stop the cooking.

3. 3

   Strain and reserve.

4. 4

   Repeat with the pea tendrils.

5. 5

   In a large bowl using an immersion blender, or in stages using a regular blender, puree the peas and tendrils with the broth until smooth.

6. 6

   Strain, then use the blender to blend in the d'espelette powder, olive oil and hot sauce.

7. 7

   The starch content of the peas may vary, affecting the thickness of the soup; if necessary, adjust the consistency of the soup with additional vegetable broth.

8. 8

   Taste and adjust the seasoning as needed (vegetable broth varies in saltiness, more or less will be needed depending on your brand).

9. 9

   If necessary, add sugar to taste for additional sweetness.

10. 10

    Serve the soup chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.