Recipe by Chef John
"We're doing this classic cold spring soup, and instead of using English peas, we're using sugar snaps which are going to save you a lot of shelling time. This is an incredibly easy soup to make, beautiful to look at, and most important of all, incredibly delicious."
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leeks - halved lengthwise and chopped
ground black pepper to taste
cayenne pepper, or to taste
sugar snap peas, ends and strings removed
fresh mint leaves
fresh mint leaves, cut into very fine strips
Instead of a leek, I used an onion, and replaced the chicken broth with turkey broth. This has great flavor, with the gentle taste of mint being quite welcome!
In Columbia County, NY we have a bounty of sugar snap peas in the spring. This is a great way to use them. My suggestions: increase the mint by one leaf, use a medium mesh strainer to get out the strings that sometimes appear, season with Adobo instead of plain salt to give some extra depth of flavor. Hot (with some homemade croutons) or cold with sour cream on top this is a winner.
Super easy! Substituted frozen peas for snap peas and it turned out great! Will definitely make again :)
Perfect cool soup.
really good. I preferred it hot to cold, but its good both ways. I had a really hard time straining it. When I used the finest mesh, it just wouldn't go through. When I used a larger mesh, too many strings made it through. But even with a few strings, it was great.
I made this but was on a liquid diet and could not wait for it to cool. It was so good. I did also have it cold and both were extremely good. It is good both ways.
* Percent Daily Values are based on a 2,000 calorie diet.
Chilled Sugar Snap Pea Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 32
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