Chilled Sugar Snap Pea Soup

Real Simple
Chilled Sugar Snap Pea SoupRecipe
Photo: Christopher Baker
Makes 6 servings


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2 tablespoons butter
1 cup chopped onion (about 1 medium onion)
1 1/2 pounds sugar snap peas, washed and cut crosswise into ½-inch pieces
2 teaspoons sugar
1/2 teaspoon kosher salt
1 cup half-and-half
2 tablespoons chopped fresh chives (optional)


Prep: 20 Minutes
Other: 4 Hours, 10 Minutes

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

Created date

November 2004

Nutritional Information

Calcium 98 mg
Calories 150
Caloriesfromfat 1 %
Carbohydrate 14 g
Cholesterol 25 mg
Fat 9 g
Fiber 3 g
Iron 2 mg
Protein 5 mg
Satfat 5 g
Sodium 214 mg