Topic · Cold Soups and World Soups
Chilled Minted Pea and Buttermilk Soup
Chilled Minted Pea and Buttermilk Soup
Featuring only four principal ingredients, this simple and reinvigorating pea soup is the perfect meal when you’re pressed for time on a hot summer day. Light, verdant and tangy, this is a warm weather “must have” recipe.
- 1 pound frozen peas (blanched)
- 1 cup vegetable broth
- 0.25 cup fresh mint leaves
- 1 cup buttermilk
- Salt and white pepper (to taste)
Boil a large pot of salted water. Blanch the peas in boiling water for about 3 minutes or until tender. Strain and refresh in an ice bath.
Transfer the peas into a blender, and add vegetable broth, mint leaves, and the buttermilk. Purée the mixture until it is very smooth.
Season with salt and pepper, to taste. Pass the soup through a sieve and transfer to a bowl set in a larger bowl of ice and cold water. Chill, occasionally stirring, for 10 minutes, or until chilled.
Serve chilled in small cups.
