Chilled minted pea soup (Plus: June Kosher Connection linkup!)

By | June 17, 2013

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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!

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Between now and Rosh Hashanah, I predict we’ll be eating this 10.4 times.

One year ago: best roasted potatoes



3 Comments

Hindy on June 17, 2013 at 7:29 pm.

We both had peas on the brain! I love this version with mint!

Reply

Chaya on June 18, 2013 at 12:22 am.

I love hot pea soup and have never had it cold but this looks like I would enjoy it as much.

Reply

jessica // the kosher foodies on June 18, 2013 at 1:39 am.

i love peas! this soup looks great!

Reply

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