Cold Pea Soup

Name: Cold Pea Soup
Yield: makes 4 servings
Ingredients: 1 pound peas in the pod, snow peas, or sugar snap peas (frozen are perfectly acceptable); 1 quart chicken or vegetable stock; Salt and freshly ground black pepper; 2 tablespoons heavy or sour cream, or more to taste; Chopped fresh parsley for garnish (optional)

December 20, 2011

This Soup is on the thin, almost drinkable, side. If that doesn’t appeal to you, use sour cream, perhaps a bit more than the quantity recommended here, or throw a peeled, diced potato in with the peas, which will give the final soup quite a bit of heft.

Recipe notes

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