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Chilled Pea Soup




Source of Recipe


newspaper


Recipe Introduction


by Chef Nate Feldmiller of Cafe Europa


List of Ingredients








2 c shelled peas, fresh or frozen but not canned

3 sprigs fresh tarragon

2 tbsp butter

1 minced shallot

2 c veggie stock or water

salt and peppper, to taste

sour cream, for serving



Recipe




Place peas in a blender with tarragon.

Heat butter in a small saucepan and saute shollot for about 2 minutes.

Add water or stock to skillet.

When liquid boils, pour into blender and cover. Carefully pulse a few times so the hot liquid doesn't spill over.
Then blend on high until mixture is smooth.


Season as desired with salt and pepper.
If it is too thick, add more liquid; if too thin, add more peas.

Refrigerate until completely chilled.
Serve with a dollop of sour cream.