Chilled Sugar Snap Pea Soup

We’re doing this classic cold spring soup, and instead of using English peas, we’re using sugar snaps which are going to save you a lot of shelling time. This is an incredibly easy soup to make, beautiful to look at, and most important of all, incredibly delicious.

Step: 1

Pour olive oil into a large pot, set over medium heat, and add leeks to hot oil. Season leeks with a pinch of salt. Cook, stirring often, until leeks are soft, 5 to 6 minutes. Pour chicken broth into leeks; bring to a boil. Season with black pepper and cayenne pepper.

Step: 2

Stir peas into boiling broth mixture and add 2 mint leaves. Bring back to a boil and cook until peas are bright green and have started to soften, 5 to 6 minutes.

Step: 3

Turn off heat; use a slotted spoon to transfer vegetables into a large blender, leaving liquid in pot. Pour half the liquid from the pot into the blender, place a folded towel on the blender lid, and pulse a few times to chop vegetables. Blend at high speed to puree vegetables. Add remaining liquid from pot to blender and liquefy the soup until smooth.

Step: 4

Pour soup from blender into a fine mesh strainer set over a bowl and use a spatula to push soup through the strainer, leaving the tough fibrous material behind.

Step: 5

Cool soup to room temperature, cover with plastic wrap, and refrigerate until thoroughly chilled, about 3 hours.

Step: 6

Season cold soup with salt and adjust cayenne pepper. Ladle soup into a serving bowl. Spoon creme fraiche into a plastic squeeze bottle and squeeze the creme fraiche over the top of the soup in a loose spiral. Use a skewer to pull the spiral into flower petal shapes, starting from the middle and quickly pulling the skewer through the creme to make pointed petal shapes. Serve garnished with strips of fresh mint.

Per Serving: 84 calories; protein 2.8g; carbohydrates 9.4g; fat 3.6g; cholesterol 6.7mg; sodium 669.8mg.

The word “stew” can refer to 2 time a food and a make dishes method. Stewing makes not fast cooking piece of meat, vegetables or beans in a flavorful water based . It’s same as to braising, instead it makes have a few notable differences. The raw animal vested is chopped into smaller pieces instead of being processing menu all of it , and the water based material all of it covers the contents in a stew as compared to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking meal that comfortable you up on a freezing , winter day. It’s true ; a bowl of classic beef stew can make warming properties , but stew’s cozy factor goes way beyond preserving you from the chill . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the greatest comfort food, no matter the weather.