Cold Pea Soup with Chives and Lemon
There's no fresher summer dish than a cool soup featuring just-picked peas. If the chives are blooming, snip off the edible purple blossoms to use as garnish. For vegetable stock, we suggest a light-coloured bouillon made from either powder or cubes or a homemade stock so the soup retains the purest green colour. Canned vegetable stock's reddish hue will darken the soup.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 169 |
| pro | 9 g |
| total fat | 6 g |
| sat. fat | 1 g |
| carb | 21 g |
| fibre | 7 g |
| chol | 0 mg |
| sodium | 618 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 15% |
| vit A | 7% |
| vit C | 32% |
| folate | 33% |
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2 tbsp (25 mL) canola oil
Half sweet onion, chopped
1/4 tsp (1 mL) each salt and pepper
2 tbsp (25 mL) all-purpose flour
4 cups (1 L) chicken or vegetable stock
4 cups (1 L) shelled fresh peas (1-1/4 lb/625 g)
1/2 cup (125 mL) chopped fresh chives
1/2 tsp (2 mL) grated lemon rind
2 tbsp (25 mL) lemon juice
6 thin slices lemon
Preparation:
In saucepan, heat oil over medium heat; fry onion, salt and pepper until softened, about 5 minutes.
Add flour; cook, stirring, for 1 minute. Whisk in stock. Add peas and bring to boil; reduce heat and simmer, stirring occasionally, until tender, about 10 minutes.
In batches, transfer to blender or food processor and purée until smooth. Stir in 1/3 cup (75 mL) of the chives and lemon rind and juice; let cool for 30 minutes. Refrigerate, uncovered, until cold. (Make-ahead: Refrigerate in airtight container for up to 2 days.) Ladle into bowls; garnish with lemon and remaining chives.
Additional Information
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To Use Frozen Peas: Add for last 3 minutes of cooking.
Source
Canadian Living Magazine: June 2004
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