English Pea Soup

I know, I know. I am not a curator of soup recipes, but this site is about whatever I am geeking out about at the time. This summer I am embracing the underrated category of cold soup. Today's recipe, Pea Soup, comes from Sophie Dahl's Miss Dahl's Voluptuous Delights: Recipes for Every Season, Mood, and Appetite. One of the aspects that might surprise you about this summer recipe is that it requires frozen peas.

Serves 2-4, Ingredients: 1 tablespoon of Olive Oil, 3 scallions, 4 cups of vegetable stock, and a handful of mint (I used apple mint and spearmint, which I had ready in my container herb garden), salt and pepper to taste, and crème fraîche (if for some reason you cannot find them you can either omit it or use sour cream). My one addition to Dahl's recipe is that I added a dash of lemon to my crème fraîche.

Directions: In a medium saucepan, heat oil and sauté the scallions for around 3 minutes. Then mix in the peas. After the scallions and peas are mixed, add the stock and mint. You will cook these for around 10-15 minutes. Then you are are ready to blend. I used an immersion blender and pureed the mixture in small batches until I had the consistency I wanted. If your blender is a bigger size or you have a really nice, fancy blender, you will probably be able to do it in one batch (follow your blender's instructions for mixing hot liquids). 

Then you just need to chill your soup in the fridge. When ready to serve, salt and pepper to taste and add the crème fraîche (plain or with a bit of lemon, I prefer the acidity it brings to the dish). If you want to add a bit to the presentation, you can include additional mint as a garnish.