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Chilled Sugar Snap Pea Soup

Photo: Christopher Baker
Prep time 20 mins
Other time 4 hrs, 10 mins
Yield Makes 6 servings

Ingredients

  • 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)

Nutrition 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

How to Make It

  1. 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.