Chilled Pea Soup with Spring Veg and Herbs
She’s cold, she’s sweet, she’s earthy, she’s delicious. The soup is also good.
1 tablespoon unsalted butter
1 large shallot, minced
3 tablespoons Sizzle, divided
½ teaspoon salt, divided
2 heaping cups (10 ounces) of fresh or frozen, and thawed, peas
3 cups filtered water
½ cup snap peas, cut into ¼ inch strips
1 cup fava beans
2 teaspoons chopped chives
1 teaspoon chopped mint
1 teaspoon lemon juice
1 teaspoon Drizzle, plus more for finishing
½ cup crème fraîche
Active Time: 20 min.
Full Time: 2 hours (incl. chilling)
For the Soup: Heat a pot over medium and add in butter. Once melted, add the shallot, 2 tablespoons Sizzle, and ¼ teaspoon salt. Stir regularly until the shallot is translucent. Add peas and water. Simmer for 20 minutes.
Blend, strain and refrigerate until fully chilled. Season to taste.
For the Toppings: Heat a large sauté pan over medium-high. Add 1 tablespoon of Sizzle and saute the snap peas and fava beans for one minute. Refrigerate until fully chilled. Before serving add the chives, mint, lemon juice, Drizzle and a pinch of salt. Season to taste.
Divide the veggies amongst three bowls. Pour the soup over and decorate with the crème fraîche and a little more of that delicious Drizzle.