Ingredients
-
-
3
-
-
4
-
-
1/4
-
-
-
1
-
2
-
1
-
-
-
-
Directions
Chilled English Pea Soup with Extra-Virgin Olive Oil, This soup gets all its flavor from the peas If you can’t find really sweet fresh ones, you’re better off with frozen baby peas From Food & Wine, Don’t let the olive oil fool you this is a smooth and rich soup I loved it!, This soup gets all its flavor from the peas If you can’t find really sweet fresh ones, you’re better off with frozen baby peas From Food & Wine
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Steps
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1
Done
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For Peas: Bring the Water to a Boil in a Large Saucepan. |
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2
Done
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Salt the Water, Then Add the Peas and Bring the Water Back to a Boil. |
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3
Done
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Cook Over Moderate Heat Until Very Tender, About 20 Minutes. |
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4
Done
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Drain the Peas, Reserving the Cooking Liquid. |
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5
Done
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Set Aside 1/4 Cup of Peas. |
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6
Done
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For Soup: in a Food Processor, Combine the Remaining Peas With 1/4 Cup of the Olive Oil and 1/4 Cup of the Reserved Cooking Liquid and Puree Until Smooth. |
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7
Done
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Work the Puree Through a Fine Sieve Into a Large Bowl. |
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8
Done
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Discard the Contents of the Sieve. |
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9
Done
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Stir in About 4 Cups of the Cooking Liquid and Season With Salt and Pepper; Add More Cooking Liquid If Necessary to Make a Nice, Creamy Soup. |
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10
Done
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Refrigerate the Soup Until Cold, at Least 2 Hours. |
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11
Done
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For Croutons: in a Large Skillet, Melt the Butter in the Vegetable Oil. |
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12
Done
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Add the Diced Bread and Brown the Cubes on All Sides Over Moderately High Heat, 3 to 5 Minutes. |
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13
Done
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Drain the Croutons on Paper Towels. |
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14
Done
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to Serve: Ladle the Cold Soup Into Bowls and Garnish Each With a Few of the Croutons and Reserved Peas. |
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15
Done
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Drizzle With Olive Oil, Sprinkle With Pepper and Serve. |
