Description
This chilled summer pea soup is sweet and tangy, perfect for hot days when you want a refreshing meal that’s simple to make.
Ingredients
Units
Scale
- 1 tablespoon butter
- 1 small white onion, chopped
- 1 pound (450 grams) fresh or frozen peas
- 1 1/2 cups (350 mL) vegetable stock
- 1 cup (240 mL) milk
- 1/4 cup (60 mL) plain yogurt
Instructions
- Heat the butter in a saucepan over medium heat. Add the chopped onions and cook for 5 minutes, stirring occasionally, until the onions are soft but not browned.
- Add the peas and vegetable stock to the saucepan. Bring the mixture to a boil, then remove from heat. Cover the saucepan and let it steam for 10 minutes.
- Transfer the mixture to a blender and blend until smooth. Add the milk and blend again until fully incorporated.
- Pour the soup into a bowl and stir in the plain yogurt until well combined.
- Chill the soup in the refrigerator for at least 1 hour before serving.
Notes
This soup is best served chilled, making it ideal for hot summer days. You can use either fresh or frozen peas depending on availability. For a creamier texture, you can substitute half of the milk with cream. Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 8
- Sodium: 300
- Fat: 6
- Carbohydrates: 20
- Fiber: 4
- Protein: 6
- Cholesterol: 15