Chilled Pea Soup with Spring Herbs
She’s cold, she’s sweet, she’s earthy, she’s delicious. The soup is also good.
by Natasha Feldman | @noshwithtash
Soup
1 tbsp unsalted butter
1 large shallot, minced
3 tbsp Sizzle, divided
½ tsp salt, divided
2 heaping cups of fresh (or frozen and thawed) peas
3 cups filtered water
Toppings
½ cup snap peas, cut into ¼ inch strips
1 cup fava beans
2 tsp chopped chives
1 tsp chopped mint
1 tsp lemon juice
1 tsp Drizzle, plus more for finishing
½ cup crème fraîche
Instructions
Active Time: 20 minutes
Full Time: 2 hrs
Heat a pot over medium and add in butter. Once melted, add the shallot, 2 tbsp Sizzle, and ¼ tsp salt. Stir regularly until the shallot is translucent. Add peas and water. Simmer for 20 minutes.
Blend, strain and refrigerate until fully chilled. Season to taste.
For the toppings, heat a large sauté pan over medium-high. Add 1 tsp of Sizzle and sauté the snap peas and fava beans for one minute. Refrigerate until fully chilled.
Once chilled, add the chives, mint, lemon juice, Drizzle and a pinch of salt to the top, seasoning to taste.
To assemble, divide the veggie toppings between three bowls. Pour the soup over and decorate with the crème fraîche and a little more of that delicious Drizzle.
Enjoy!
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