Cold Pea Soup With Crème Fraîche And Chives
This refreshing English pea soup is a delightful way to celebrate the sweetness of early summer produce. With its vibrant green color and smooth texture, this chilled soup is the perfect starter for a light and flavorful meal. The combination of fresh peas, buttery lettuce, and tangy buttermilk creates a beautifully balanced flavor profile that is sure to impress your guests. Drizzled with a dollop of crème fraîche and a sprinkle of chives, each spoonful offers a burst of fresh, garden-inspired taste. Serve this soup cold on a warm day and enjoy the delightful essence of the season in every spoonful.
— Constant Cookbook
Ingredients
- 2 lb. English peas in their pods
- 5 large butter lettuce leaves
- 2 cups buttermilk
- 1 1/2 tsp. sea salt
- 1/2 bunch fresh chives
- 1/2 cup crème fraîche or sour cream
Instructions
- Shell the peas, pressing your thumb against the seam of each pod to force it open. You should have 2 cups shelled peas. Bring a saucepan three-fourths full of water to a boil over high heat. Add the peas and boil until bright green and tender, 2 to 3 minutes. Drain through a large sieve, rinse under cold running water until cool and then drain well.
- Tear the lettuce into small pieces. In a blender, combine the peas, lettuce, buttermilk and salt and process until completely smooth. Pour the soup into a bowl, cover, and refrigerate until well chilled and the flavors are blended, about 2 hours.
- Using kitchen shears, snip the chives into very small pieces. Stir the crème fraîche with a fork so it is fluid. Divide the soup evenly among chilled small soup bowls. Spoon the crème fraîche onto each serving, dividing evenly. Sprinkle each serving with some of the chives and serve immediately. Serves 6 to 8.
- Adapted from Williams-Sonoma <i>New Flavors for Appetizers</i>, by Amy Sherman (Oxmoor House, 2008).
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