Cold Pea Soup with Chives and Lemon

Author: Canadian Living

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.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: June 2004

Ingredients

  • 2 tablespoons canola oil
  • 1/2 sweet onion chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons all-purpose flour
  • 4 cups chicken stock
  • 4 cups vegetable stock
  • 4 cups shelled fresh peas (1-1/4 lb/625 g)
  • 1/2 cup chopped fresh chive
  • 1/2 teaspoon grated lemon rind
  • 2 tablespoons lemon juice
  • 6 thin slices lemons

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 618 mg
  • Protein 9 g
  • Calories 169.0
  • Total fat 6 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 21 g

%RDI

  • Iron 15.0
  • Fibre 0.0
  • Folate 33.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 7.0
  • Vitamin C 32.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Cold Pea Soup with Chives and Lemon

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