Green Pea Vichyssoise
This is a smooth, creamy start for a casual summer meal. Fresh peas, in season for Canada Day, give this cold soup its sweet flavour and velvety texture, but you can also use frozen. This soup is also tasty hot.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 148 |
| pro | 5 g |
| total fat | 6 g |
| sat. fat | 4 g |
| carb | 19 g |
| fibre | 4 g |
| chol | 17 mg |
| sodium | 335 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 7% |
| vit A | 12% |
| vit C | 43% |
| folate | 15% |
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2 tbsp (25 mL) butter
2 onions, chopped
1-1/2 cups (375 mL) chicken or vegetable stock
2 cups (500 mL) cubed peeled potatoes (2 potatoes)
2 cups (500 mL) shelled fresh peas (1-1/2 lb/750 g unshelled)
1 cup (250 mL) 10% cream or milk
1/2 tsp (2 mL) each salt and pepper
Garnish:
1/2 cup (125 mL) snow peas, thinly sliced
Half sweet red pepper, finely chopped
Preparation:
In large saucepan, melt butter over medium-low heat; cook onions, stirring occasionally, until softened, 10 minutes. Add stock, 1 cup (250 mL) water and potatoes; bring to boil. Reduce heat, cover and simmer for 20 minutes. Add peas; simmer, covered, until peas are tender, 5 minutes.
In batches, transfer to blender or food processor; purée until smooth. Transfer to bowl. Blend in cream; stir in salt and pepper. Refrigerate until chilled, about 4 hours. (Make-ahead: Place plastic wrap directly on surface; refrigerate for up to 1 day.)
Garnish: Ladle into bowls; garnish with snow peas and red pepper.
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