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Cold Pea Soup with Chives and Lemon

By The Canadian Living Test Kitchen

Tested till perfect

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Cold Pea Soup with Chives and Lemon

This recipe makes 6 servings

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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

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.

Ingredients

  • 2 tbsp canola oil
  • 1/2 sweet onion, chopped
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 tbsp all-purpose flour
  • 4 cups chicken stock or vegetable stock
  • 4 cups shelled fresh peas, (1-1/4 lb/625 g)
  • 1/2 cup chopped fresh chives
  • 1/2 tsp grated lemon rind
  • 2 tbsp 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 :

To Use Frozen Peas: Add for last 3 minutes of cooking.

Source : Canadian Living Magazine: June 2004

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