Our lovely pea soup is delicious on a hot summer evening. And, should the nighttime temperature take a sudden dive, this soup can also be served warm.
3 tsp (15 ml) unsalted butter
2 large shallots, peeled and diced
1 garlic clove, crushed
4 cups (1 L) reduced-salt chicken stock
6 cups (1.5 L) frozen peas, thawed
1 tsp (5 ml) peeled, grated fresh ginger
1/4 cup (60 ml) lightly packed flat-leaf parsley
1/4 cup (60 ml) lightly packed mint leaves
1 to 2 tsp (5 to 10 ml) fresh lemon juice
Sea salt and white pepper, to taste
1/4 cup (60 ml) crème fraîche, whisked
Fresh pea shoots, for garnish
Melt butter in medium-sized saucepan over medium heat. Add shallots and sauté just until soft. Stir in garlic and sauté for another minute. Be careful not to let shallots and garlic brown.
Stir in chicken stock and bring to a gentle boil. Remove from heat and stir in peas and grated ginger. Do not cook peas or they will lose their bright green colour.
Stir in herbs. Whirl in blender or use hand-held immersion blender and purée until soup is very smooth. Add a little water if soup is too thick. Add lemon juice, salt and pepper to taste and strain if you wish. Refrigerate until chilled, about 2 hours.
To serve, place in small bowls and garnish with a dollop of crème fraîche and a few pea shoots.
Each serving contains: 686 kilojoules; 9 g protein; 6 g total fat (3 g sat. fat, 0 g trans fat); 20 g total carbohydrates (7 g sugars, 5 g fibre); 293 mg sodium
source: “Cool Summer Soups“, alive Australia #22, Summer 2014