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Christopher Baker

Recipe Summary

prep:
20 mins
additional:
4 hrs 10 mins
total:
4 hrs 30 mins
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

calcium 98mg; 150 calories; calories from fat 1%; carbohydrates 14g; cholesterol 25mg; fat 9g; fiber 3g; iron 2mg; protein 5mg; saturated fat 5g; sodium 214mg.
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