Cold Spring Pea Soup
|
Image
|
Prep Time:
Cooking Time: Servings: 6 |
|
 1 reviewCold Spring Pea Soup Recipe. A delicious cold soup with a hint of smokiness for a warm afternoon lunch or supper.
|
||
Ingredients
| split pea | 3/4 cup | |
| yogurt | 3/4 cup | drained overnight |
| unsalted butter | 1/4 cup | |
| yellow onion | 1/2 | chopped |
| leek | 1 | white part only chopped |
| celery stalk | 2 | chopped |
| garlic clove | 3 | crushed |
| thyme | 1 | sprig |
| bacon | 1/4 lb | |
| chicken broth | 4 cups | |
| green pea (frozen) | 1 lb | |
| salt | 1 pinch | to taste |
| white pepper | 1 pinch | to taste |
| Garnish | ||
| white peppercorn | 1/2 tsp | cracked |
| mint (fresh) | 18 | |
Directions
- The night before place the split peas in a bowl and cover with water. Cover with plastic wrap and place on your kitchen counter. Place the yogurt in a fine mesh sieve that is placed over a bowl in a refrigerator to drain overnight.
- In a large saucepan melt the unsalted butter over medium heat.
- Add the yellow onion, leek, celery, garlic, thyme, and bacon. Cook for 3 to 5 minutes.
- Drain the split peas of any excess water and add with the chicken broth to the saucepan. Bring to a simmer and cook over low heat for 45 to 50 minutes until the peas are fork tender.
- Remove from the heat and allow to cool for 15 minutes uncovered.
- Stir in the frozen peas.
- Pour the soup into a blender and puree for 3 to 4 minutes.
- Add salt and white pepper to taste.
- To serve garnish with a dollop of the drained yogurt, freshly cracked white pepper, and mint.
