We like this soup best when served hot, but it is also delightfully refreshing well chilled.
Recipe information
Yield
serves 8
Ingredients
Preparation
Step 1
Prepare an ice-water bath, and set aside. Melt the butter in a medium saucepan over medium-low heat. Add the onions, and season with salt and pepper. Cook, stirring frequently, until the onions are translucent, about 8 minutes.
Step 2
Add the stock; bring to a boil. Reserve about 1/4 cup each snap and garden peas. Add the remaining snap peas to the saucepan, and return the stock to a boil. Add the remaining garden peas; cook until all the peas are tender, about 4 minutes. Transfer the pan to the ice-water bath. Stir until the mixture is cool.
Step 3
Working in batches, transfer the mixture to the jar of a blender; process until it is smooth. Return to the saucepan, and set over medium heat. Stir in the cream, and adjust the consistency with more stock, if needed. Season with salt and pepper.
Step 4
Meanwhile, prepare a small ice-water bath, and bring a small saucepan of water to a boil. Add the reserved snap peas and garden peas. Blanch until they are just tender, 2 to 3 minutes. Using a slotted spoon, transfer the peas to the ice-water bath; drain in a colander. Cut the snap peas into small pieces.
Step 5
To serve, divide the soup among soup bowls, and garnish each serving with blanched mixed peas.
