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Chilled English Pea Soup

Source: Food & Wine
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Active Time:  20 Minutes
Total Time:  2 Hours 40 Minutes
  4 Servings
This soup gets all its flavor from the peas. If you can't find really sweet fresh ones, you're better off with frozen baby peas.
RECIPE INGREDIENTS
For the Peas:
3 quarts water
Salt
4 pounds fresh peas, shelled (4 cups shelled)
For the Soup:
1/4  cup extra-virgin olive oil, plus more for drizzling
Freshly ground pepper
For the Croutons:
1 cup cubed bread
2 tablespoons unsalted butter
1 tablespoon vegetable oil
Chilled English Pea Soup Recipe at Cooking.com
DIRECTIONS
FOR THE PEAS:
Bring the water to a boil in a large saucepan. Salt the water, then add the peas and bring the water back to a boil. Cook over moderate heat until very tender, about 20 minutes. Drain the peas, reserving the cooking liquid. Set aside 1/4 cup of peas.


FOR THE SOUP:
In a food processor, combine the remaining peas with 1/4 cup of the olive oil and 1/4 cup of the reserved cooking liquid and puree until smooth. Work the puree through a fine sieve into a large bowl. Discard the contents of the sieve. Stir in about 4 cups of the cooking liquid and season with salt and pepper; add more cooking liquid if necessary to make a nice, creamy soup. Refrigerate the soup until cold, at least 2 hours.


FOR THE CROUTONS:
In a large skillet, melt the butter in the vegetable oil. Add the diced bread and brown the cubes on all sides over moderately high heat, 3 to 5 minutes. Drain the croutons on paper towels.


TO SERVE:
Ladle the cold soup into bowls and garnish each with a few of the croutons and reserved peas. Drizzle with olive oil, sprinkle with pepper and serve.


MAKE AHEAD:
The soup can be prepared through Step 2 and refrigerated for up to 1 day. The croutons can be stored in an airtight container for up to 3 days.


WINE RECOMMENDATION:
1993 Taittinger Comtes de Champagne Blanc de Blancs. This elegant wine, which is made from 100 percent Chardonnay grapes, harmonizes beautifully with the delicate taste of English peas.


Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Spring Pea Sides
 Vegetable Patch: Peas and Carrots
 Cool Bowls of Soup
Nutrition Facts per Serving
Yield:   4 Servings
Calories: 588
Fat. Total: 25g
Fiber: 23g
Carbohydrates, Total: 68g
Sodium: 50mg
% Cal. from Fat: 38%
Cholesterol: 16mg
Protein: 25g
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