Cold Sweet Pea Soup
- 750 grams or 1.6 lbs of frozen sweet peas (5 cups, divided to keep ½ cup apart).
- 30 centilitres bouillon (about 1¼ cups)
- 33 centilitres cream (about 1½ cups)
- a scant teaspoon sea salt (or ½ teaspoon table salt)
- pepper, dried or fresh tarragon, and the additional peas for garnish
- Optional : olive oil for garnish
- Defrost the peas and set aside ½ cup for garnish.
- Blend the bouillon, cream, peas and salt until thoroughly mixed.
- Place the cold soup in bowls and garnish with the remaining peas, a splash of pepper and some tarragon.
- Optional : a splash of olive oil
Recipe by A Lady In France at https://aladyinfrance.com/cold-sweet-pea-soup/
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