Chilled Pea Soup
A delightful summer soup made from very simple ingredients, which are all gently steeped together, whizzed up and left several hours or overnight to chill. Served with fresh mint – either whole or finely chopped and if you like spice, add a few drops of chilli oil or even better a few drops of my ‘hot, hot, hot’ Fiery Chilli Sauce
Simply delicious.
By the way I have not yet tried it hot, but I am sure it would work well and be perfect as an evening winter warmer for when those dark, wintry nights come upon us.
Enjoy.
Ingredients
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1 tbsp coconut oil
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1 large leek- washed, cleaned and finely sliced
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1 red onion- finely chopped
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200g potato- peeled and diced
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1 litre cold water
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400g frozen peas
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3 tbsp dairy free coconut yoghurt- or 3 tbsp of coconut milk
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1 capful cider vinegar
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Season with sea salt and coarsely ground black pepper
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Garnish
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Fresh mint- whole sprig or finely chopped
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Chilli oil- optional
Instructions
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01 Heat oil in a large saucepan, add leek and onion and saute until soft. Do not burn.
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02 Add diced potato, cook for 5 minutes and then add cold water. Bring to the boil, reduce heat and slowly simmer for 30-40 minutes until potato well soft.
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03 Remove pan from the heat and add the frozen peas. Allow to sit for at least 10 minutes.
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04 Now either tip into a food processor and blend smooth or use a hand blender. Blend to a smooth puree, then add coconut yoghurt and whizz again.
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05 Add cider vinegar and seasonings - have a taste to check how you like it. If soup is too thick, add extra water.
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06 Leave to cool down and later chill for at least 4hours or over night in the refrigerator.
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07 Serve well chilled with a sprig of fresh mint and dash of chilli oil if you seek a touch of spice.
Notes
No need to defrost the peas for this recipe, just let them sit in the hot liquid to cook through. This definitely prevent over cooking and keeps the pea sweet to the taste buds. Always check the seasoning, as this soup does require both cider vinegar, sea salt and black pepper to LIFT the flavours or otherwise it can be a little bland. I always like my soups to be on the thick side, but if you prefer add extra water so that it resembles single cream in texture. I have made this soup with either non dairy coconut yoghurt or coconut milk, and both taste really good .. you let your tastebuds decide which you prefer best.
