Hands-On Time
20 Mins
Total Time
4 Hours 30 Mins
Yield
Serves 6
Christopher Baker

How to Make It

Step 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.

Step 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.

Step 3

Pour the soup through a strainer and chill for at least 4 hours. Sprinkle with the chives (if desired) before serving.

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Ratings & Reviews

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