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Chilled Pea Soup with Herbs

Servings

4

Serving size

about 1 1/2 cups
COOKING TIME
90 Minutes
CHILLING TIME
60 minutes

This recipe can be multiplied but keeps for no more than about 48 hours. Serve with a whole wheat or gluten-free roll.

Chilled Pea Soup with Herbs

Ingredients

1 Tbsp. Olive oil
2 medium White onions (sliced)
2 cups No salt added vegetable stock
2 cup Frozen peas
2 cup Fresh spinach
1/4 tsp. Salt
1 to taste Black pepper
1 Tbsp. Fresh tarragon
2 Tbsp. Fresh parsley
4 Tbsp. chopped Chives, raw
1/4 cup Fresh mint
3 ounce Semisoft goat cheese

Instructions

Prepare a large mixing bowl filled with ice. The bowl should be large enough for the sauce pan to fit into and be surrounded by ice.

Place the olive oil in a large sauce pan over medium-high heat. When hot add the onions. Cook, stirring almost continuously, for about 8 minutes until the onions are translucent. Do not let the onions brown.

Add the chicken stock and increase the heat to high. Add the frozen peas.

Stir occasionally. When the soup begins to come to a boil reduce the heat slightly so that it continues to simmer.

Cook for about 5- 7 minutes, stirring frequently.

Add the spinach and cook for another two minutes. Remove from the heat and add one cup of crushed ice.

Place the pan in the ice bowl and stir until the ice in the soup melts. When the soup is slightly cool add the salt, pepper, tarragon, parley, chives, mint, and goat cheese.

Using a stick blender, or transferring to a blender in two batches, puree until smooth. Chill and serve.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.

Lactose

This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.

Sodium

This is NOT a low sodium recipe.

Recipe Notes

This is the perfect summer soup. It’s really easy to make and served with toasted or grilled bread and some soft cheese makes a lovely warm weather meal. This is great garnished with Candied Pumpkin Seeds.

The key to this soup is to cook the peas just long enough to be soft, but not so long that they begin to turn from being a bright green. The same holds true for the spinach. Cooking more than about 2 minutes and it will begin to lose its color. This is the reason for adding the ice and putting the soup into an ice bath as soon as possible. Cooling the veggies quickly will set the bright green color.

"How luscious lies the pea within the pod."

Emily Dickinson, Poet