Chilled Pea Soup by Anna Russell Easy and perfect for light luncheons or warm summer evenings. 1 medium sweet onion, chopped 3 garlic cloves, minced 1 TBS olive oil 2 cups chicken or vegetable broth 2 TBS lemon juice 1 TBS snipped fresh dill or 1 tsp dried dill 1/2 tsp salt 1/4 tsp pepper 1/2 cup plain yogurt In a large saucepan, sauté onion and garlic in oil until tender. Remove from the heat. Stir in peas, broth, lemon juice, dill, salt, and pepper. Place half of the mixture at a time in a blender; cover and process until pureed. Return all the puree to the blender and add the yogurt; blend until smooth. Cover and refrigerate for at least 1 hour. Garnish with a swirl of yogurt or sour cream and sprig of chive or dill. Serves 4 as a first course or 2 as luncheon course alongside herb biscuits. Pair with a dry pinot grigio or vidal. recipe featured in Taste of Home's 2005 Quick Cooking Annual Recipes RETURN TO THE RECIPES PRINTABLE- CHILLED PEA SOUP.pdf

CHILLED PEA SOUP

Chilled Pea Soup

by Anna Russell

Easy and perfect for light luncheons or warm summer evenings.

•1 medium sweet onion, chopped
•3 garlic cloves, minced
•1 TBS olive oil
•2 cups chicken or vegetable broth
•2 TBS lemon juice
•1 TBS snipped fresh dill or 1 tsp dried dill
•1/2 tsp salt
•1/4 tsp pepper
•1/2 cup plain yogurt

In a large saucepan, sauté onion and garlic in oil until tender. Remove from the heat. Stir in peas, broth, lemon juice, dill, salt, and pepper. Place half of the mixture at a time in a blender; cover and process until pureed. Return all the puree to the blender and add the yogurt; blend until smooth. Cover and refrigerate for at least 1 hour.

Garnish with a swirl of yogurt or sour cream and sprig of chive or dill.

Serves 4 as a first course or 2 as luncheon course alongside herb biscuits.

Pair with a dry pinot grigio or vidal.

recipe featured in Taste of Home's 2005 Quick Cooking Annual Recipes

RETURN TO THE RECIPES

PRINTABLE- CHILLED PEA SOUP.pdf

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