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 test

hands-on:
45 mins
total:
3 hrs 45 mins
Servings:
4
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Ingredients

Créme Fraiche:
Pea Soup:

Directions

Instructions Checklist
  • For crème fraîche: In a screw-top jar, shake together the cream and buttermilk. Leave covered jar at room temperature for 2 hours, then chill until needed (up to 2 weeks).

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  • For soup: Cook peas in boiling water for 45 seconds or until bright green. Using a slotted spoon, immediately transfer peas to a bowl of ice water to cool. Drain.

  • In a medium skillet, melt butter over medium heat. Add onion, parsley and chives. Cook 5 to 7 minutes or until onions are tender but not browned.

  • In a blender, combine the peas, onion mixture, vegetable stock, yogurt, salt and pepper. Cover and blend for 2 minutes, blending in batches if needed. Strain through a fine mesh sieve, using a spoon to press mixture through. Chill at least 1 hour.

  • For almonds: Preheat oven to 350°. Place almonds in a shallow baking pan. Bake for 12 to 15 minutes or until toasted. Let cool completely. Place nuts in a food processor. Cover and process in short pulses until nuts are finely chopped. (Do not over-process or nuts will turn to almond butter.)

  • To serve, top bowls of soup with a drizzle of crème fraîche and a sprinkle of ground almonds.

*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

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.
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