Chilled Snap Pea Soup
- Ready In:
- 5hrs 40mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 3 carrots
- 7 cups water, divided
- 1⁄8 teaspoon saffron thread
- 12 ounces sugar snap peas, ends trimmed
- 1 quart vegetable stock or 1 quart broth
- 2 ounces chopped scallions
- 2 ounces diced celery
- 1 ounce minced fresh oregano
- kosher salt
- white pepper
- 4 ounces plain nonfat yogurt
- 6 sprigs fresh oregano
directions
- Peel and cut the carrots into 18 1/2-inch discs of equal size. In a small saucepan over medium-high heat, place 3 cups water and saffron threads; bring to a boil and add the carrots. Return to a boil, then remove from heat, and allow to cool in the saffron water.
- The carrots should be just tender and well-flavored with saffron. Drain and pat dry. Cover and refrigerate until ready to use.
- In a large saucepan over high heat, bring 4 cups water to a boil; add snap peas. Cook for 30 seconds or until crisp-tender and bright green.
- Immediately remove from heat and drain into a sieve. Rinse under cold water until peas are well chilled. Drain and dry well. Remove 18 snap peas for garnish and refrigerate until ready to use.
- In a large saucepan over medium-high heat, place vegetable stock; bring to a boil and add remaining snap peas, scallions, celery, oregano, salt, and pepper. Return to a boil; immediately reduce heat and simmer 3 minutes.
- In a food processor or blender, puree soup mixture until smooth. Pour pureed soup mixture into a non-porous container and place in an ice water bath to quickly cool. Cover and refrigerate for at least 4 hours or overnight.
- When ready to serve, whisk in yogurt and adjust seasonings if necessary. Serve in chilled soup bowls.
- Garnish each bowl with 3 carrot discs, 3 snap peas, and a fresh oregano spring. Serve immediately.
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