Cold Pea Soup with Chives and Lemon
This recipe makes 6 servings
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
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









