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Chilled pea soup

Name: Chilled pea soup
Prep time: 15 min
Cook time: 10 h
Total time: 10 h 15 min
Yield: Serves 4
Ingredients: Olive oil for frying and drizzling; Bunch spring onions, chopped; 1 garlic clove, crushed; 300g petits pois; 750ml good quality vegetable or chicken stock, hot; Large handful fresh basil; 60g bag mixed watercress, rocket and spinach salad leaves; 150ml yogurt

Published: 18 Oct 18
Updated: 18 Mar 24

Delicately fresh and sweet, this chilled pea soup is a summer stunner. It’s cheap to make too as it uses frozen petit pois.

Next time: try your hand at classic gazpacho.

Easy
July 2018

Test kitchen approved

Serves 4
Hands-on time 15 min, simmering time 10 min, plus chilling

Delicately fresh and sweet, this chilled pea soup is a summer stunner. It’s cheap to make too as it uses frozen petit pois.

Next time: try your hand at classic gazpacho.

Vegetarian recipes

Nutrition: per serving

Calories: 123kcals
Fat: 3.3g (1.5g saturated)
Protein: 8g
Carbohydrates: 12.9g (6.1g sugars)
Fibre: 4.7g
Salt: 0.6g

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Ingredients

Olive oil for frying and drizzling
Bunch spring onions, chopped
1 garlic clove, crushed
300g petits pois
750ml good quality vegetable or chicken stock, hot
Large handful fresh basil
60g bag mixed watercress, rocket and spinach salad leaves
150ml yogurt

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Method

Heat a glug of oil in a large saucepan over a medium heat. Add the spring onions and cook for 8 minutes, then add the garlic and cook for 2 minutes more. Stir in the peas, then pour over the hot stock, season with salt and pepper and simmer for 5 minutes.
Meanwhile, roughly chop most of the basil and most of the salad leaves. After the soup has been cooking for 5 minutes, add the chopped leaves to the pan. Bring back to a simmer and cook for a further 2 minutes.
Remove from the heat and, using a stick blender, whizz until smooth. Stir in most of the yogurt, then put in an airtight container and chill for at least 4 hours (see Make Ahead).

Once chilled, season to taste and divide among 4 bowls. Top with the remaining yogurt, basil, salad leaves and a drizzle of olive oil to serve.

Recipe from July 2018 Issue

Nutrition

Nutrition: per serving

Calories: 123kcals
Fat: 3.3g (1.5g saturated)
Protein: 8g
Carbohydrates: 12.9g (6.1g sugars)
Fibre: 4.7g
Salt: 0.6g

delicious. tips

To serve this as a smart starter, top with thinly sliced heritage tomatoes
or cooked crayfish.
Make it at least 4 hours in advance (to allow time to chill), or make the day before and keep covered in the fridge. Leftovers will keep for 2-3 days, covered in the fridge.