Do you like cold soup? I’m not usually drawn to it but after a week’s worth of hot temps in the 90s, it was time to find something new and cool. (Plus, I was having my parents over for dinner and I have this desire to always do something new – call me crazy but a bit of that turned-up pressure gets the creativity going.)
After searching my kitchen for what I had in stock, I came upon a bag of frozen peas. And then dove into my cookbooks to find something.
The following is a combination of a few wonderful recipes. It is so simple and comes together quickly. Because of it’s bright green color, I named this soup Green Goddess Summer Soup – though peas are a traditional spring vegetable.
You can serve this Green Goddess Summer Soup warm on a cool spring day or cold on a warm summer day.
We tested both and it’s a winner.
- 1 Vidalia onion, chopped
- 3 Tablespoons salted butter
- 1 bag frozen peas (about 4-5 cups)
- 5 cups water
- Himalayan salt to taste
Toppings of choice
- Dollop yogurt or goat cheese
- Mint, chives or basil chopped
- Start by removing the peas from the freezer – they don’t need to go into the pot frozen.
- Melt butter over medium heat and then add the onion.
- Cook through but do not brown – about 7 minutes on low-medium.
- Add the peas and the water and heat through.
- Using an immersion blender, blend till smooth.
- Add salt to taste before serving.
- Add toppings of choice.
