Chilled Sugar Snap Pea Soup

Chilled Sugar Snap Pea Soup
Christopher Baker

Serves 6
preparation
20
minutes
cooking
270
minutes

Ingredients

2
tablespoons
butter
1
cup
chopped onion (about 1 medium onion)
1 1/2
pounds
sugar snap peas, washed and cut crosswise into 1/2-inch pieces (about 5 cups)
2
teaspoons
sugar
1/2
teaspoon
kosher salt
1
cup
half-and-half
2
tablespoons
chopped fresh chives (optional)

Directions

  1. Melt the butter in a large skillet over medium heat. Add the onion and cook 5 minutes. Add the sugar snap peas and cook, stirring occasionally, until bright green and crisp-tender, about 5 minutes. Mix in the sugar and salt and cook 1 minute more. Stir the half-and-half with 3 cups of water in a large measuring cup.
  2. Place half the snap-pea mixture in a blender or food processor. Pour in half the water mixture and puree until very smooth, 30 to 60 seconds. Repeat with the remaining ingredients.
  3. Pour the soup through a strainer and chill for at least 4 hours. Sprinkle with the chives (if desired) before serving.

 

 

Cynthia Nicholson
August 2004

Nutritional Information

  • Per Serving
  • Calories 150
  • Calcium 98 mg
  • Carbohydrate 14 g
  • Cholesterol 25 mg
  • Fat 9 g
  • Fiber 3 g
  • Iron 2 mg
  • Protein 5 mg
  • Sat Fat 5 g
  • Sodium 214 mg
What does this mean? See Nutrition 101.