By Tali Simon | June 17, 2013
Happy summer soup day! Although I definitely make regular soups during the summer, I much prefer a cold one. That way, you don’t have to wait seven hours for it to cool off before you can set the table. Plus, it’s lighter. That gets more important as the temperature rises.
Just one problem. I have a little fruit aversion thing going on, and that limits my cold soup options. Why does it seem like all the cold soups are fruit soups? Hello, people, vegetables! Did we forget about vegetables?
This pea soup is a wonderful summer choice. It’s easy, too. You start with an onion, garlic clove, and some celery. You add a million frozen peas and a million fresh mint leaves. And you blend. And chill. And eat.
It’s bright in color, refreshing in taste, and guess what? No soup mix. Bonus!
Between now and Rosh Hashanah, I predict we’ll be eating this 10.4 times.
One year ago: best roasted potatoes
Yield: 6-8 servings
- 1 Tbsp olive oil
- 1 large onion, chopped
- 1 clove garlic, crushed
- 2 stalks celery, sliced
- 600 grams (about 21 oz) frozen peas
- 4½ cups water
- 1 tsp salt
- pinch black pepper
- 1 packed cup fresh mint leaves, chopped
- ½ cup milk (optional)
- sour cream, to garnish
1. Heat oil in a large pot. Saute onion, garlic, and celery over low heat until soft (about 5-7 minutes).
2. Add peas, water, salt, and pepper and bring to a boil. Reduce heat to low and simmer, covered, for 10 minutes. Stir in the mint. Puree soup with an immersion blender until smooth. Set aside to cool briefly, then stir in the milk, if using.
3. Refrigerate until thoroughly chilled. When you’re ready to serve, taste for seasoning (since this soup is served cold, it’s important to taste it for seasoning when it’s cold). Top each bowl with a generous dollop of sour cream.