Posted by: acooksca | 04/02/2009

Chilled Summer Pea Soup with Goat Yogurt

summer-pea-soup-3While yogurt of any kind enriches this silky soup I like goat milk yogurt for its faint gamey flavor to contrast the sweetness of the peas. This is a very easy soup to make if you own a hand strainer or sieve. It needs to be strained to remove the chewy skins of the peas. Make it ahead so it has time to chill and this soup will reward you with a sweet, tangy coolness that’s very refreshing on a hot day.

6 scallions, white parts only, roughly chopped
4 C chicken stock
32 oz. package of small frozen peas
Salt, white pepper
1/2 C goat yogurt

In a medium sauce pan bring the scallions and the chicken stock to a simmer and cook 3 minutes. Add the frozen peas, turn up the heat and bring to a rolling boil. Remove the soup at once and pour into a wide bowl to cool quickly. Once cool enough to handle, puree the soup in a processor or blender in batches. Strain each batch through a strainer, pushing on the solids with the back of a soup ladle to extract as much of the pea puree as you can. Discard the remaining strainer stuff. Check for seasoning…a chilled soup needs a good amount of salt and pepper.

Drop a tablespoon of yogurt into each bowl of soup when serving and provide extra yogurt on the side.

Originally published in Farmstead Cheese News by Karen Bolla, edited for A Cook’s California (A Cook’s CA)  by Karen Bolla.


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