Cold Pea Soup

Peas are a short-lived treat during the early days of summer.  Take advantage while they are available and try this soup that was recently posted in the New York Times (

Yield 4 servings

Time 30 minutes, plus chilling

Mark Bittman


1 pound peas in the shell, snow peas or sugar snap peas (frozen are acceptable)

3 cups chicken or vegetable stock

Salt and freshly ground black pepper

Sour cream for garnish

Chopped parsley for garnish


1. In a saucepan, combine peas and stock, and bring to a boil over medium-high heat. Reduce heat to a simmer, and cook until peas are bright green and tender, 10 minutes or so. Cool a few minutes. If you are using regular peas, remove some from their shells for garnish. (Refrigerate those until serving.)

2. Pour the cooked peas into a blender, and carefully blend them until they are puréed. Add salt and pepper to taste, and force through a fairly fine strainer, discarding solids. Refrigerate until cool; serve garnished with a dollop of sour cream and the parsley.


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