Quick Chilled Pea Soup

Photo: Johnny Autry; Styling: Cindy Barr

Blending a handful of spinach into the soup enhances the green color and adds subtle earthy notes.

 

This recipe goes with Cornmeal-Crusted Tilapia Sandwiches with Jicama Slaw, Vegetable Pasta Salad with Goat Cheese, Spice-Rubbed New York Strip with Avocado-Lime Salsa

Yield: Serves 4
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 18 Minutes
Total: 18 Minutes

Nutritional Information

Amount per serving
  • Calories: 137
  • Fat: 6.2g
  • Saturated fat: 1.3g
  • Sodium: 239mg

Ingredients

  • 1 (14.4-ounce) package frozen petite green peas
  • 1/4 cup water
  • 2 cups fresh baby spinach
  • 1 1/2 teaspoons extra-virgin olive oil
  • 1 garlic clove, minced
  • 1 tablespoon extra-virgin olive oil
  • 1 garlic clove, minced
  • 1 cup ice water
  • 1 tablespoon chopped fresh mint
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon salt
  • 2 tablespoons half-and-half
  • 1/4 teaspoon freshly ground black pepper

Preparation

  1. 1. Reserve 1/2 cup peas from package. Place remaining peas and 1/4 cup water in a microwave-safe dish. Cover with plastic wrap; pierce once with a knife to vent. Microwave at HIGH 5 minutes. Add spinach; cover and microwave at HIGH 2 minutes. Drain and rinse well with cold water; drain.
  2. 2. While peas cook, heat a small skillet over medium-high heat. Add 1 1/2 teaspoons extra-virgin olive oil to pan; swirl to coat. Add reserved 1/2 cup peas and 1 minced garlic clove; sauté 4 minutes or until peas begin to brown, stirring frequently. Set aside.
  3. 3. Place spinach mixture, 1 tablespoon extra-virgin olive oil, 1 minced garlic clove, 1 cup ice water, chopped fresh mint, fresh lemon juice, and salt in a blender; blend until smooth (about 4 minutes). Add half-and-half; blend until just combined. Pour about 3/4 cup soup into each of 4 bowls; sprinkle evenly with sautéed peas and freshly ground black pepper.
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