Chilled English Pea Soup with Extra-Virgin Olive Oil

“This soup gets all its flavor from the peas. If you can't find really sweet fresh ones, you're better off with frozen baby peas. From Food & Wine”
2hrs 20mins

Ingredients Nutrition


  1. FOR PEAS: Bring the water to a boil in a large saucepan.
  2. Salt the water, then add the peas and bring the water back to a boil.
  3. Cook over moderate heat until very tender, about 20 minutes.
  4. Drain the peas, reserving the cooking liquid.
  5. Set aside 1/4 cup of peas.
  6. FOR SOUP: In a food processor, combine the remaining peas with 1/4 cup of the olive oil and 1/4 cup of the reserved cooking liquid and puree until smooth.
  7. Work the puree through a fine sieve into a large bowl.
  8. Discard the contents of the sieve.
  9. Stir in about 4 cups of the cooking liquid and season with salt and pepper; add more cooking liquid if necessary to make a nice, creamy soup.
  10. Refrigerate the soup until cold, at least 2 hours.
  11. FOR CROUTONS: In a large skillet, melt the butter in the vegetable oil.
  12. Add the diced bread and brown the cubes on all sides over moderately high heat, 3 to 5 minutes.
  13. Drain the croutons on paper towels.
  14. TO SERVE: Ladle the cold soup into bowls and garnish each with a few of the croutons and reserved peas.
  15. Drizzle with olive oil, sprinkle with pepper and serve.
  16. MAKE AHEAD: The soup can be prepared through Step 2 and refrigerated for up to 1 day.
  17. The croutons can be stored in an airtight container for up to 3 days.

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