Pea soup, chilled and baconless certainly won’t win over the pea soup haters…unless you actually give it a try.
By Brady Evans
Pea soup, even when warm (as most soups are) and garnished with bacon, is a tough sale for many people. Pea soup, chilled and baconless certainly won’t win over the pea soup haters…unless you actually give it a try.
Meals prepared with the seasons in mind taste way better than ones that are prepared without regard for the produce available and weather, in this case. When it is bursting over 100 degrees F for days and days on end, chilling meals become a must.
This soup was really, really good! It was simple to make and yes it tasted like peas. Sweet and tangy, this meal will be made on many hot days to come.
- 1 T butter
- 1 small white onion, chopped
- 1 pound (450 grams) fresh or frozen peas
- 1½ cups (350 mL) vegetable stock
- 1 cup (240 mL) milk
- ¼ cup (60 mL) plain yogurt
- Heat butter in a saucepan.
- Add onions and cook over medium heat for 5 minutes until soft but not browned.
- Add peas and stock and bring to a boil.
- Remove from heat, cover, and let steam for 10 minutes.
- Puree in a blender and chill in the refrigerator.
- When soup is chilled, stir in milk and yogurt. Salt and pepper to taste.