Chilled Pea and Mint Soup
Who doesn't love a chilled soup on a hot summer day?!
Who doesn't love a chilled soup on a hot summer day?!
Chef Andy Shelley
2 Tbsp Neurtal Oil
3 Small Leeks
1 lb. Fresh English Peas
3 Tbsp Plain Greek Yogurt
Fresh Squeezed Lemon Juice, to tast
2 Tbsp Fresh Mint, Chopped
Microgreens to garnish, such as Pea Tendrils, Mint, Bulls Blood, Red Ribbon Sorrel
Add fresh peas into boiling water along with a teaspoon of kosher salt and cook until peas are crisp-tender, 1 ½ to 2 minutes.
Remove them from the boiling water and immediately shock them in an ice bath to stop the cooking and to retain the green color.
In a Sauté Pan, add your oil and sliced leeks. Cook them over Medium-high heat and sweat until they are translucent.
When the leeks are ready, drain your peas and put them in a blender with the leeks. Add 2 cups of cold water, a large pinch of salt, the yogurt, chopped mint and lemon juice. Blend until smooth.
Taste and season accordingly to balance with salt, pepper, water and lemon juice.
Transfer to a bowl, cover and place in the refrigerator to cool, about 2 hours
Portion into bowls and garnish the top with micro greens, yogurt and peas.
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