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Chilled Pea Soup

SUBMITTED BY: Anna Russell

"Anna Russell of Peterborough, Ontario uses convenient frozen peas to blend together this fresh-tasting soup flecked with dill. 'Serve it as a first course for a summer meal or with a tossed green salad and Fresh rolls for a main course!"
PREP TIME  15 Min
READY IN  15 Min
SERVINGS & SCALING
Original recipe yield: 4 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 1 medium sweet onion, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon olive oil
  • 3 cups frozen peas, thawed
  • 2 cups chicken broth
  • 2 tablespoons lemon juice
  • 1 tablespoon snipped fresh dill
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup plain yogurt

DIRECTIONS

  1. In a large saucepan, saute onion and garlic in oil until tender. Remove from the heat. Stir in the peas, broth, lemon juice, dill, salt and pepper. Place half of the mixture at a time in a blender; cover and process until pureed. Return all to the blender. Add yogurt; puree until smooth. Cover and refrigerate for at least 1 hour.
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REVIEWS

The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 11, 2007 by patti cake
I thought this soup was bland and my family dident go for it.

0 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 3, 2007 by Pamplemousse
Delicious recipe! I'm not usually a big fan of peas, but this was great. I think the yogurt gives it a special touch. I used canned peas instead of frozen out of necessity and that worked out fine. Based on my taste test before the soup went into the fridge to be cooled, I think it would have been just as good served warm too.

0 users found this review helpful


 
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