RECIPE

Chilled Sweet Pea Soup

Nothing says spring like a fresh pea soup. This is the antithesis of the gummy, chalky, pale, army green pea soup of our childhoods.

Ingredients

  • 2 cups shelled sweet peas (about 2 pounds peas in the shell)
  • 6 tablespoons olive oil, divided
  • 1 shallot, finely minced
  • 1 clove garlic, finely minced
  • 2 tablespoons good, sweet cider vinegar or Champagne vinegar or white balsamic vinegar
  • 1 slice country white bread, crust removed, bread torn
  • 6 whole fresh basil leaves
  • Salt
  • Freshly ground black pepper
  • Zest of 1 lemon
  • 4 tablespoons plain yogurt

Preparation

Fill a big pot with well-salted water and bring to a boil. Blanch the peas for 3 minutes and shock in an ice water bath.

In a small skillet, heat 2 tablespoons of the olive oil and sweat the shallots and garlic until translucent, about 3 minutes. Add the vinegar and reduce by half.

Combine the shallot/garlic mixture with the blanched peas in a blender with 2 cups water and puree on high until completely smooth. Add the bread and basil leaves and process until smooth. Reduce the speed of the blender and drizzle in the remaining 4 tablespoons of the olive oil until fully incorporated.

Season with salt, pepper and lemon zest and divide among four chilled bowls. Finish each bowl with a dollop of yogurt.

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Rachael Ray