Green Pea Vichyssoise

Author: Canadian Living

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.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: July 2003

Ingredients

  • 2 tablespoons butter
  • 2 onions chopped
  • 1 1/2 cup chicken stock
  • 1 1/2 cup vegetable stock
  • 2 cups cubed peeled potatoes (2 potatoes)
  • 2 cups shelled fresh peas (1-1/2 lb/750 g unshelled)
  • 1 cup 10% cream
  • 1 cup milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
Garnish:
  • 1/2 cup snow pea thinly sliced
  • 1/2 sweet red pepper finely chopped

Method

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; pur?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.

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

  • Sodium 335 mg
  • Protein 5 g
  • Calories 148.0
  • Total fat 6 g
  • Cholesterol 17 mg
  • Saturated fat 4 g
  • Total carbohydrate 19 g

%RDI

  • Iron 7.0
  • Fibre 0.0
  • Folate 15.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 12.0
  • Vitamin C 43.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Green Pea Vichyssoise

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