Spicy Chilled Pea Soup
Servings
4Serving size
about 1 1/2 cupsThis recipe can be multiplied, makes good leftovers, and keeps well, refrigerated, 2-3 days. Serve with a whole wheat or gluten-free roll.
Ingredients
| 2 clove Garlic, raw (peeled and left whole) |
| 3 Large Shallots, raw (peeled and left whole) |
| 1 tsp. Olive oil |
| 1 pepper Poblano Pepper |
| 3 cup Water |
| 3 cup Frozen peas |
| 1/2 tsp. Salt |
| 1 to taste Black pepper |
| 1 tsp.. Ground cumin |
| 1/4 tsp. Dried mint |
| 1/8 tsp. Cayenne pepper |
| 2 ounce Semisoft goat cheese |
Instructions
Place the garlic and shallots in a large saucepan and cover. Place the pan in the oven.
Place a piece of foil on the oven rack and put the pepper on the foil.
Roast the pepper for about 30 minutes. Remove the pepper from the oven (leave the pan in the oven) and place the pepper in a paper bag to cool.
When the pepper is cool, peel the roasted skin from the pepper and discard, then seed the pepper. Cut the pepper into a large dice.
After 40 minutes remove the pan from the oven.
Add the diced pepper to the pan along with the water.
Place the pan over medium heat. Cook for about 2 minutes, scraping the brown caramelized juices from the bottom of the pan.
Add the peas, salt, pepper, cumin and cayenne pepper. Cook for 15 minutes. Stir frequently.
Remove from the heat and let cool for about 15 minutes.
Add the goat cheese and let it melt into the soup.
Puree the soup until smooth. Chill thoroughly before serving.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
Chilled pea soup is the essence of summer but a little zing always helps. This is a little on the mild side of real zing but if you want to ramp it up a little, use an extra poblano or more cayenne pepper. Or you can roast a jalapeno along with the garlic and shallots. The key is to strike a balance between the sweetness of the peas and the spiciness of the peppers.