CHILLED PEA & MINT SOUP
This creamy, cooling, minty soup is great for summer or anytime. Buttermilk-simmered peas are the secret to this simple and delicious recipe. Vegan? There's a tasty almondmilk substitute. Serve this recipe with your favorite garnish to personalize your presentation - dill, a drizzle of olive oil, for example - or serve it in a small glass with garnish as an inspired appetizer at your next get-together.
- 1 cup 1% milk
- 2 tbs buttermilk
- 1 cup almondmilk
- 3 tsp lemon juice
REST OF SOUP
- 4 cups shelled peas, plus more for garnish
- 10 mint leaves, plus more for garnish
- Sel Magique Classic Blend
- fresh ground black pepper
- chopped chives for garnish
- yogurt for garnish
- In a medium saucepan, bring the buttermilk (or almondmilk) to a simmer and add 4 cups of peas and a pinch of Magique. Simmer for 1 to 2 minutes over medium heat, stirring often so that the buttermilk (or almondmilk) does not boil over. The peas should not be fully cooked and still have a slight bite to them.
- Transfer the peas and liquid immediately to a blender with the mint leaves and, starting on low speed, carefully blend (holding the lid on firmly with a dishcloth), working up to high speed for 60 seconds.
- In order to preserve the vibrant color and flavor of the peas, the soup must be cooled immediately. Pass through a fine-mesh sieve into a bowl, then rest the bowl inside a larger bowl full of ice water. Stir continuously until cool, tasting occasionally; you will notice that the soup becomes sweeter as it cools. Adjust seasoning with Magique and black pepper. Note - go easy on the Magique as it may become more salty as the crystals dissolve. Refrigerate until cold.
- To serve, ladle soup into bowls and top with fresh peas and freshly ground black pepper, or garnish as desired. Serve immediately and enjoy!
- This recipe modified from the New York TImes, chef Daniel Patterson