Chilled Pea and Ginger Soup
1 Tbsp (15 mL) extra-virgin olive oil
1/2 cup (125 mL) yellow onions, diced
2 cloves garlic, finely minced
1 Tbsp (15 mL) ginger root, peeled and grated
3 cups (750 mL) low-sodium chicken or vegetable stock
4 cups (1 L) fresh hulled peas
2 Tbsp (30 mL) fresh mint, finely minced
Salt and freshly ground white pepper, to taste
Balkan style plain yogourt, optional
Fresh chives
Heat oil in large saucepan. Add onion, garlic, and ginger, and saute until soft. Be careful not to brown. Add stock and peas; bring to a boil. Reduce heat and simmer, covered, until peas are tender, about 7 minutes. Stir in mint.
Strain peas, and pur'ee in a blender with a little stock until smooth. Return them to saucepan with remaining hot stock and whisk together until blended and smooth. Add salt and pepper to taste.
Serve warm with a dollop of yogourt and a garnish of fresh chives, or
serve chilled.
Serves 6.
Each serving contains: 147 calories; 8.3 g protein; 5.6 g fat (1 g sat. fat, 0 g trans fat); 19 g carbohydrates; 4.9 g fibre; 177 mg sodium
Source: "Spring Fling", alive #330, April 2010
Chilled Pea and Ginger Soup
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
