Chilled Pea Soup
Andy Schudlich of Epicure Catering and Cherry Basket Farm in Michigan shares this fresh take on a classic chilled pea soup, garnished with toasted almonds and tangy creme fraiche. (That's a French soured cream. You can make your own with Andy's instructions or purchase it--or just use sour cream!)
Source: Midwest Living
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Recipe Summary
Ingredients
Directions
*To Use Fresh Peas
Chef Andy Schudlich makes this soup with fresh shelled peas, which are available seasonally (or at some stores, such as Trader Joe’s). To make the soup with fresh peas, increase the cooking time in Step 2 to 2 to 3 minutes (until the peas are bright green and tender). Continue as directed.
Nutrition Facts
Per Serving:
348 calories; fat 24g; cholesterol 54mg; saturated fat 12g; carbohydrates 26g; mono fat 8g; poly fat 2g; trans fatty acid 1g; insoluble fiber 10g; sugars 11g; protein 11g; vitamin a 2256.3IU; vitamin c 65.7mg; thiamin 0.4mg; riboflavin 0.4mg; niacin equivalents 3.5mg; vitamin b6 0.3mg; folate 112.1mcg; vitamin b12 0.1mcg; sodium 631mg; potassium 505mg; calcium 105mg; iron 2.9mg.