Wednesday, September 08, 2004
Cold Pea Soup with Buttermilk
It was 101 degrees yesterday in the Hollywood Hills. (That's about 36 for you Celsius people) Much too hot to eat a big dinner, so I pureed a batch of this cold soup. You can substitute any herb you like for the mint, if that isn't to your taste, and if you are feeling really wild, add some butterleaf, romaine or bibb lettuce leaves to the peas when you are cooking them. I cooked the peas and broth in the microwave. I just couldn't bring myself to turn on the stove.
1 box frozen petite pois peas
1 1/2 cups chicken broth
4 tablespoons mint leaves
1 cup buttermilk
Salt and white pepper to taste
Garnish: Sour cream and mint leaves
Simmer the peas and broth for 3 minutes. Remove from heat and allow to cool.
Remove and reserve some of the peas to use as garnish.
In a blender, add the peas and broth, mint and buttermilk and puree until very smooth. Add more or less liquid to reach your desired consistency. Strain if you want the soup even smoother. Taste and add salt and pepper as needed.
Refrigerate until cold. Serve with additional peas, a dollop of sour cream and a mint sprig.
The Microwave was invented after a researcher
walked by a radar tube and a chocolate bar
melted in his pocket.