Chilled Snap Pea Soup with Lemon and Mint

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Summertime is simply wonderful. I love everything about this season–the weather (that does include the oppressive New England humidity, but that’s our little secret); salt-water hair, lazy days and basking in the sun. Summer provides so much inspiration for cooking and creating food. Fresh ingredients abound, the fruit is ripe, the grill is on, and the patio table is set for an evening of dining al fresco.

So yes, I truly love everything about summer, especially the food. Today Georgia and I took advantage of fresh sugar snap peas from the garden and crafted them into a deliciously refreshing soup with notes of fresh mint and lemon. It’s a beautiful shade of green, set off by a dollop of fresh creme fraiche (or yogurt, or heavy cream, if you’re not that fancy).

This is a lovely soup to make for a hot summer day, as the only cooking it requires is blanching the peas in boiling water for several minutes. The rest of the preparation is only a matter of blending the ingredients together. You could also serve this soup hot on a cool summer night.

If this soup knocks your sandals off and the flavors make you want to grab summer by the hands and dance around with it, then, yes, you’re making it right.

Enjoy!

Snap Pea Soup with Lemon and Mint
From The Year In Food, serves 4-6

1 1/2 pounds snap peas, stems removed, rinsed
1/2 cup minced shallots
2 1/2 cups vegetable broth
1/4 cup grated parmesan cheese
2 tablespoons chopped fresh ming
Zest of one lemon
2 tablespoons fresh lemon juice
1/2 teaspoon sea salt
Freshly ground pepper, to taste
1/4 cup creme fraiche, heavy cream or yogurt

  1. Bring a pot of salted water to a boil. Add the peas and blanch until tender but still bright green, about 6-8 minutes. Drain immediately and place in a bath of ice water in order to retain the color and to prevent further cooking.
  2. Heat a stock pot over medium heat and cook the shallots until soft, about 3 minutes. Remove the pot from heat.
  3. Add peas, broth, parmesan, mint, lemon zest, juice, salt and pepper to taste to the pot. Blend with an immersion blender or blender until it reaches the desired consistency. Whisk in the creme fraiche and serve, garnished with a dollop of creme fraiche and mint.
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