There's no fresher summer dish than a cool soup featuring just-picked peas. If the chives are blooming, snip off the edible purple blossoms to use as garnish. For vegetable stock, we suggest a light-coloured bouillon made from either powder or cubes or a homemade stock so the soup retains the purest green colour. Canned vegetable stock's reddish hue will darken the soup.
- Portion size 6 servings
- Credits : Canadian Living Magazine: June 2004
Ingredients
Method
In saucepan, heat oil over medium heat; fry onion, salt and pepper until softened, about 5 minutes.
Add flour; cook, stirring, for 1 minute. Whisk in stock. Add peas and bring to boil; reduce heat and simmer, stirring occasionally, until tender, about 10 minutes.
In batches, transfer to blender or food processor and purée until smooth. Stir in 1/3 cup (75 mL) of the chives and lemon rind and juice; let cool for 30 minutes. Refrigerate, uncovered, until cold. (Make-ahead: Refrigerate in airtight container for up to 2 days.) Ladle into bowls; garnish with lemon and remaining chives.
Nutritional facts <b>Per serving:</b> about
- Sodium 618 mg
- Protein 9 g
- Calories 169.0
- Total fat 6 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 21 g
%RDI
- Iron 15.0
- Folate 33.0
- Calcium 4.0
- Vitamin A 7.0
- Vitamin C 32.0
